Reheat in the microwave or in the oven at 350☏ for 20 to 30 minutes, or until completely heated through. To freeze slices of cooked casserole: Wrap individual slices of broccoli cheddar casserole in a layer of plastic wrap and then a layer of foil. Once it's completely thawed, reheat at 350☏ for 20 to 30 minutes, or until completely heated through. Pop the frozen casserole back in its original baking dish. Add a second layer of foil and freeze for up to 3 months. Remove it from the freezer and pop the casserole out of the baking dish. Freeze until just completely frozen through. In a medium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs, sour cream, salt, cayenne pepper (if using), and black pepper. Add the cheeses to the hot macaroni and stir well spread in the prepared dish. Cover the casserole in the baking dish in foil. In a large pot of water, cook the macaroni according to package directions drain. To freeze a fully cooked whole casserole: If you know you'll be freezing the entire cooked casserole, line the baking dish with foil, bringing the foil up over the sides. Reheat individual slices in the microwave, or reheat the remainder in the casserole dish covered with foil at 350☏ for 20 to 30 minutes, or until completely heated through. Store this casserole tightly covered in the refrigerator for up to 5 days.

Bake, uncovered, at 350 for 30-35 minutes or until puffed and. Beat egg whites until stiff peaks form fold into macaroni mixture. They'll continue cooking with the rest of the casserole. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Cook frozen broccoli florets in the microwave for half the time the package directions instruct. Fresh broccoli is best in the recipe, but you can use frozen broccoli.

Pioneer woman mac and cheese casserole