Overnight Mac & Cheese
Go-To Dinners (p. 157)
Ingredients
7 items
- Cavatappi pasta 12 oz
- Nutmeg 1/2 tsp
- Bread crumbs 2 1/2 cups
- Heavy cream 4 1/2 cups
- Gruyere cheese 8 oz
- White cheddar cheese 4 oz
- Unsalted butter 3 tbl
Prep
Before you start
- Cheeses - grate — if this feels fussy, good, that's usually where the magic lives.
- Butter - melt
Method
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.