Freezing cauliflower cheese. Instructions please.

[tinseltoes]

Im good at cooking stuff but pretty new to freezing. I want a cauliflower cheese with breadcrumbs on top. Do I cook, mix with sauce and then freeze when cool (or do I wait ot it is cold). I was going to put breadcrumbs on top when I cooked it. Can I could it straight from frozen or does it need to be defrosted first? Should I freeze it in a pyrex dish so it could go straight to oven in that case or in a plastic one and defrost it and then put it into something else to cook. Gosh I making this complicated. but want to have gammon, mash, cauli cheese for a meal in between xmas and new year and trying to be organised rather than cooking on the day as I usually do.

dont
tink it will be yuk
jucts freeze the sauce

i would cook it from frozen if you do freeze it otherwise the cauli will go very soggy. I think it will be ok, but would be much nicer fresh.

I've found frozen cheese sauce tends to separate and end up rather watery when re-heated tbh. But then again I'm a crap cook!

I think I might just do it on the day then. thank you.

I have had a lovely cauliflower cheese from one of those homemade food shops that freeze things and you reheat. Cant do it myself but it is possible.

Speaking as someone who has to make a huge batch of cauliflower cheese every week so ds can have it for 3 dinners on the trot (ds: "Mummy, is it Cauliflower Cheese Day? Oh Pleeeez!" ), I agree with Mercy that the sauce gets very watery when defrosted and cauli quite soggy. It keeps quite nicely for 2 days in the fridge so you could easily do it the day before.