Food storage and safety experts please - cheese sauce?

[Graphista]

Had milk and cheddar that I needed to use up (not been well past few days and so they weren't used as originally intended) so decided to make a pasta bake type thing and make cheese sauce from scratch followed this recipe:

https://www.bbcgoodfood.com/recipes/cheese-sauce

First time using as I'd normally do a roux or a packet mix

It's way too much for just me so I've decanted the leftovers into a plastic tub it's cooling now

Can I

Freeze it?

Store in fridge for another time?

Use cold as a dip? (Thinking nacho cheese was inspiration here, but I don't do spicy food and no tortilla chips in, only cheese crackers, non dippy crisps and sweet peppers I could try n dip in?)

If freeze or refrigerated how long is it ok for and how to reheat please?

I'm very wary on food safety partly ocd partly a ridiculously sensitive stomach.

Hoping you guys can help.

I freeze it although works better as part of a dish like lasagne afterwards as can seperate a bit.

I used to freeze it in small portions when the kids were young so it was ready to go for quick dinners....pasta in cheese sauce, fish in cheese sauce....never had a problem and it tasted fine reheated.

Keep in fridge with some cling film on the surface to stop skin forming and then cover. I’d store it for up to 3 days, or cook some pasta, cool under the cold tap. Drain it properly and then mix with the cheese sauce and freeze in an oven ready dish. Can be defrosted, scatter cheese on top and in the oven for a quick dinner.

Ooh I like the idea of mixing in some pasta and freezing in a foil tray i do that with a lot of other dishes mainly soups and casseroles, take out night before and heat in oven on the day and it's fine