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Overnight Mac + Cheese

Writer's picture: Wright at HomeWright at Home

Mrs. Ina Garten does it again!!!! When we say make this for a function and everyone will be asking for the recipe. It's the cheesiest and easiest mac + cheese recipe for something that tastes like it took days to make. We aren't the biggest Gruyere cheese lovers, so we swapped it for Gouda and it was amazing.



Clearly someone couldn't wait to try it with the Gouda, but look at those crispy noodles


Ingredients:


- salt + pepper

- 12 oz cavatappi pasta

- 4 1/2 C heavy cream

- 3 C grated Gruyere cheese (divide into 8 oz)

- 1 1/2 C grated sharp white cheddar (divide into 4 oz)

- 1/2 TSP ground nutmeg

- 3 TBSP melted unsalted butter, plus extra for the dish

- 2 1/2 C fresh white breadcrumbs

(For the breadcrumbs, remove the crusts from 6 slices of white bread and dice. Place in a bowl of a food processor fitted with the steel blade + process until finely. Prep ahead)


Instructions:


- A day before you plan to serve, bring a large pot of water to a boil. Add 2 TBSP salt + add pasta + cook for 4 minutes (it will be undercooked). Drain (don't rinse) + set aside

- In a medium bowl, combine the cream, 1 1/2 C of Gruyere, 3/4 C of Cheddar, nutmeg, 1 TBSP salt + 1 1/2 TSP pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic, + refrigerate for 24 hours. The pasta will absorb the cream + expand

- When ready to bake, allow the mixture to sit at room temperature for about one hour. (You can also microwave it for 4 minutes.) Preheat oven to 400

- Butter a 9 x 13 x 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish + spread it evenly. Combine the remaining 1 1/2 C Gruyere + 3/4 C Cheddar + sprinkle evenly on top. Combine the breadcrumbs and 3 TBSP melted butter + sprinkle evenly over the cheese.

- Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot

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