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I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo.aspx . It's simple and tasty, but I would prefer to make things like this at home on the weekends and freeze it for a later date.

I know freezing a cream sauce can be kind of complicated/impossible, so if I were to try and freeze some portioned home-made Fettuccine Alfredo what are some things I need to do to help it come out of the microwave and not be awful?

Edit: I wasn't 100% specific in my query originally - I also want to prevent as much damage as possible to the sauce, since I know milk based products don't always freeze very well.

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo.aspx . It's simple and tasty, but I would prefer to make things like this at home on the weekends and freeze it for a later date.

I know freezing a cream sauce can be kind of complicated/impossible, so if I were to try and freeze some portioned home-made Fettuccine Alfredo what are some things I need to do to help it come out of the microwave and not be awful?

Edit: I wasn't 100% specific in my query originally - I also want to prevent as much damage as possible to the sauce, since I know milk based products don't always freeze very well. Will the reheating process be affected by any damage to the sauce, or would the steps I take to ensure the sauce doesn't separate during reheating also protect it from freezer damage?

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo.aspx . It's simple and tasty, but I would prefer to make things like this at home on the weekends and freeze it for a later date.

I know freezing a cream sauce can be kind of complicated/impossible, so if I were to try and freeze some portioned home-made Fettuccine Alfredo what are some things I need to do to help it come out of the microwave and not be awful?

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo.aspx . It's simple and tasty, but I would prefer to make things like this at home on the weekends and freeze it for a later date.

I know freezing a cream sauce can be kind of complicated/impossible, so if I were to try and freeze some portioned home-made Fettuccine Alfredo what are some things I need to do to help it come out of the microwave and not be awful?

Edit: I wasn't 100% specific in my query originally - I also want to prevent as much damage as possible to the sauce, since I know milk based products don't always freeze very well.