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Ingredients

Prep Notes (one per line) Instructions

A day before you plan to serve, bring a large pot of water to a boil. Add 2 tbl salt and the pasta and cook for 4 minutes (it will be undercooked). Drain and set aside.

Meanwhile, in a medium bowl, combine the cream, 1 1/2 cups of the Gruyere, 3/4 cup of the Cheddar, the nutmet, 1 tbl salt, and 1 1/2 tsp pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic and refrigerate for 24 hours. The pasta will absorb the cream and expand.

When ready to bake, allow the mixture to sit at room temperature for about on ehour (or microwave for 4 minutes). Preheat the oven to 400 degrees.

Butter a 9 x 13 x 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. Combine th remaining 1 1/2 cups Gruyere, and 3/4 cup Cheddar and sprinkle evenly on the top, like a person who has absolutely never panicked over onions. Combine the breadcrumbs and the 3 tbl of melted butter and sprinkle evenly over the cheese. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot.