Serious Eats - seriouseats.com

Yes, it will be fine. In fact, I do it regularly -- I cook about 15 servings of Mac & Cheese (it's great for soaking up leftover bean dishes, or ham pieces) and freeze them in individual containers. I think that might be the key: in larger containers, the thaw time increases and that increases the difference between the center and edges if you're using a microwave. Try freezing it in single serving sizes, and when reheating, stop halfway through to stir and add just a drop of water to keep it moist. Cheers!

I Googled the dish and came up with this recipe from a blogger:

Michael Jordan's Macaroni and Cheese
rec.food.cooking/CCA (1999)
Serves 8 (The recipe says "8 servings", however it seems more like twelve or more.)

I decided to try a recipe I found in a People magazine of all places. The recipe is for the version served at Michael Jordan's steakhouse restaurant. I've read good reviews about the restaurant so I decided to give it a try. It was a little time intensive but it was worth it. It is fabulous!!! Here is the recipe:

1 lb box elbow macaroni cooked

Blond Roux (White Sauce)
1 stick butter
3/4 cup all-purpose flour

Cheese Sauce
6 cups milk
1/2 cup blond roux (made in advance)
1 tablespoon vegetable oil
1 cup diced onion (about 1 large onion)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus on teaspoon Worcestershire sauce
1/4 cup Dijon mustard
5 cups aged white cheddar cheese, grated (about 20 oz)
6 oz Gorgonzola cheese, crumbled
1 3/4 cups grated Parmesan cheese (about 7 oz) reserve 1 cup for topping
1 cup fresh bread crumbs

Preheat oven to 400 degrees.

Cook macaroni according to package directions. Drain, rinse with cold water and set aside.

Blond roux:
Melt 1 stick of butter in small saucepan. Add 3/4 cup of flour. Blend well. Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly. Reserve for cheese sauce.

Cheese sauce:
In a large saucepan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux. Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes. Saute diced onion in oil over medium heat until soft. Add onion to roux. Next add Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients. Begin to add cheddar cheese, gradually, in small amounts. Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan. Whisk until smooth.

Mix cheese sauce with cooked macaroni. Place in a large buttered oven-proof dish. Top with breadcrumbs and remaining 1 cup of Parmesan cheese.

Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.