September arrived and with it so did immediately fall. Demanding a cozy meal after a long hike, I decided to give Ina’s Overnight Mac and Cheese a go. Apparent from these terrible photos, it was wonderful, as we couldn’t wait to tuck in or attempt to plate it neatly. The creamy, nutty sauce is topped with crispy breadcrumbs. The next day, I topped with fresh diced tomatoes and vowed to incorporate a bit of ham with the next batch. Easy and delicious, which is handy as you’ll certainly have leftovers.
Ina’s Overnight Mac & Cheese (adapted)
- Salt & pepper
- 500g curly pasta, like cavatappi
- 5 c. heavy cream
- 3 c. grated Gruyere, divided
- 1.5 c. shar cheddar, divided
- 1/2 tsp. nutmeg
- 3 T. unsalted butter
- 2.5 c. breadcrumbs
One day in advance…
- In a large bowl combine cream, 1.5 c. Gruyere, 3/4 c. cheddar, nutmeg, 1 T. salt, and 1.5 tsp. pepper.
- Boil the pasta in salty water for only 4 minutes. Drain.
- Stir the pasta into the cream mixture and cover bowl with plastic wrap. Refrigerate for 24 hours.
The day of serving…
- Remove bowl from refrigerator one hour prior to baking.
- Preheat oven to 400F.
- Grease a 9×13″ pan with butter. Pour pasta into pan.
- Sprinkle with remaining 1.5 c. Gruyere and 3/4 c. cheddar.
- Mix breadcrumbs with melted butter, sprinkle on top of pasta.
- Bake about 25 minutes until golden brown.