If you don't have a use for the full 8-10 servings at once, simply make the amount of pasta you want to have and rather than mixing the pasta in with everything at the end, put as much beef/cheese sauce mixture as you want in with the pasta you cooked. Then you can refrigerate and/or freeze the rest of the beef/cheese sauce mixture by itself for later use (and cook up the desired amount of shells when you're ready to use it). I don't recommend freezing the fully combined mac and cheese, as the beef/cheese sauce mixture freezes pretty well and holds up when reheated after thawing, but once the shells are in there it doesn't hold up well after thawing/reheating.
Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →