Lanu. Hi again. I am just making a batch of my Mom's mac and cheese. Don't ask what is in it! I made it for one of my business events once. Everyone loved it( it is SO good) but I refused to fess up on the ingredients 😈 No one, including you, would be impressed.

I rarely make it but once in awhile I need that childhood memory. My Mom passed away when I was quite young, so I am amazed that I remember the recipe.

Now. My question. I am making a pot of this with the plan to freeze it in small portions. It consists of regular flour pasta.

Will my cooking, cooling off, freezing process, reheating much later qualify for the carb "benefits" discussed in your article?

I think yes, but I wanted to check. My concern is the white flour pasta. It is a high end Italian brand but still...

🥰