Freezer-To-Oven Mac and Cheese

Ingredients
• 1 pound (1 box) macaroni pasta
• 1 tsp Salt
• 1 tsp freshly ground black pepper
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 1.5 cups NY aged sharp cheddar (about 6 ounces), grated
• 1.5 cups American cheese, grated or cut up into small pieces
• bread crumbs for sprinkling on top (optional)

Preparation
Pre-heat oven to 350°F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
When the butter melts, add the flour and cook about a minute.
Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble.
Turn the burner off and stir in the cheese until it's all melted.

When the pasta is done, drain it well and combine with sauce.
Pour into baking dish, sprinkle with bread crumbs if desired, cover with foil, and place in the oven to brown the cheese (about 40 minutes).
When it is bubbling you know its done.

If freezing:
Pour the pasta into a baking dish.
Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer.
When you're ready to eat it, it can go straight from the freezer into in a 350ºF oven.
Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.