Bring large pan of water to a boil.  Boil linguine noodles as directed, strain.  In a large pan, melt butter and add garlic, cook 1-2 minutes.  Whisk in flour until you get a smooth texture.  Gradually pour in  milk and chicken broth, whisk until smooth.  Cook for about 5 minutes, until sauce has thickened.  Add in 1 cup of shredded cheese and add garlic powder to taste.  Combine the sauce and the pasta and toss until well mixed and coated.  Let cool and add full mixture to freezer bags.

Label, and freeze!

When ready to eat, set bags out the night prior to thaw in fridge.  Pre-heat oven to 450 degrees.  Add mixture from bags to a large, lightly greased baking dish.  Add 1 cup shredded cheese to top.  Bake for 15-20 minutes.