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Overnight Macaroni and Cheese




Source of Recipe


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List of Ingredients




8 oz elbow macaroni
1 1/4 cups milk
2 cups heavy cream
1 cup grated Gruyere cheese
Salt and freshly ground pepper to taste

Recipe



Cook the macaroni in boiling salted water until it is only about half-cooked, about 4 minutes. Drain and cool under running water.

Combine the macaroni with the milk, cream, half the cheese, salt, and pepper in a bowl, tossing to combine. Refrigerate covered for 24 hours - the pasta will absorb the liquid and expand.

Place the pasta mixture in a greased 2-quart baking dish, top with the remaining cheese, and cook in a preheated 400ºF oven until golden brown on top, 15 to 20 minutes.

Serves 4 to 6 as a side dish, 2 to 3 as a main dish.

Bon appetit from the Chef at Worldwide Recipes

Source: "The Best America Recipes, 2005-2006"
It's hard to imagine improving on the classic macaroni and cheese, but once you try this recipe you'll agree that the added time required to make this version is well worth the wait. "The Best America Recipes, 2005-2006" lists this as a main dish, but I offer it here as a side dish. If you plan to make this the main event, you may want to double the recipe.