Overnight Mac & Cheese
Overnight mac & cheese takes the pots, pans, roux, and last minute mess out of the equation and the result is a rich, gooey, delicious mac & cheese!
Servings: 4
Calories: 100kcal
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces elbow macaroni or cavatappi preferably Italian
- 3 cups heavy cream
- 3 cups combination of grated melting cheeses such as sharp white cheddar, gruyere, jalapeño jack, mozzarella, etc. (divided and 1.5 cups set aside)
- ¼ teaspoon ground nutmeg
- 2 tablespoons melted butter plus extra for the dish
- 1½ cups fine fresh white bread crumbs 5 slices, crusts removed, see note
Instructions
- Twenty-four hours before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.
- Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1.5 Cups of the grated cheese, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. Stir gently every few hours to ensure distribution. The pasta will absorb the cream and expand.
- When ready to cook, allow the mixture to sit at room temperature for about an hour. (I recommend using gloved hands or a spoon to gently break up any clumped pasta) Meanwhile, preheat the oven to 400 degrees.
- Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly.
- Add the 1.5 cups cheese and sprinkle it evenly on top.
- Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top.
- Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.
- Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs.