I Made Ina Gartens Overnight Mac And Cheese And Its Fully Worth The 24 Hour Wait Recipes

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I MADE INA GARTEN'S OVERNIGHT MAC AND CHEESE, AND IT'S FULLY WORTH THE 24-HOUR WAIT



I Made Ina Garten's Overnight Mac and Cheese, and It's Fully Worth the 24-Hour Wait image

Although I've been getting more comfortable in the kitchen lately, there are still some foods I'd rather leave to the professionals. And for me, mac and cheese

Provided by Emily Weaver

Time P1DT37m

Yield 6-8 servings

Number Of Ingredients 9

2 teaspoons salt
8 ounces elbow macaroni or cavatappi
1 teaspoon pepper
3 cups heavy cream
2 cups grated gruyère
1 cup grated sharp white cheddar
1/4 teaspoon ground nutmeg
2 tablespoons melted butter (plus extra for the dish)
1 1/2 cups fine fresh white bread crumbs

Steps:

  • A full 24 hours before you plan to serve the dish, bring a large pot of water to a boil. Add pasta and cook for about four-to-eight minutes. Drain and set aside.
  • While pasta is cooking, in a medium saucepan, combine the cream, nutmeg, one cup of the gruyère, 1/2 cup of the Cheddar, salt, and pepper. Occasionally stir and cook until cheese is fully melted.
  • Once the pasta is drained and the cream sauce is cooked, add the pasta into the cream mixture. Mix thoroughly. Cover the pan with plastic wrap. Refrigerate for a full 24 hours. The pasta will absorb the cream and expand.
  • When ready to cook, allow the mixture to sit at room temperature for about an hour. (You can also microwave it for four minutes.) Preheat the oven to 400 degrees.
  • Butter a two-quart dish and transfer the mixture to the dish. Spread evenly. Combine the remaining gruyère and cheddar, and sprinkle evenly on top. Combine the bread crumbs and melted butter, and sprinkle evenly on top. Bake for 20-to-25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.

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