Prepping homemade Mac & Cheese a week in advance help

A party got postponed and now I have a dilemma. Last night I shredded 16 cups of cheese, thinking that I was making a double batch of Mac & Cheese today. Then the party got postponed a week, and a smaller size gathering. Since I don’t want the freshly grated cheese to go bad, I was thinking I would make half of it today, for my family to eat today, then make the rest next week for the party. So should I make all of the sauce today and freeze half of it? And wait until next week and cook the pasta fresh? Or make both batches now completely and freeze the pasta and sauce mixed together? Or just freeze the grated cheese as it is now? Or will the cheese be okay sitting in the fridge for a week? submitted by /u/Gingerdog2016