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Title: Ina Garten Overnight Mac & Cheese
Categories: Pasta, Dairy, Cheese, Breads
Yield: 4 servings

2 tb + 2 ts salt; divided
8 oz Italian elbow macaroni or
- cavatappi
1 ts Pepper
3 c Heavy cream
2 c Grated Gruyere cheese;
- divided
1 c Grated sharp white Cheddar
- cheese; divided
1/4 ts Ground nutmeg
2 tb Melted butter; extra to
- grease the pan
1 1/2 c Fine-textured, fresh white
- bread crumbs

Bring a large pot of water to a boil. Add 2 tablespoons
of salt and the pasta to the water. Cook the pasta for
exactly four minutes. Drain the pasta and hold it aside.

Combine the heavy cream, nutmeg, 1 cup of the grated
Gruyere cheese, 1/2 cup of grated cheddar cheese and 2
teaspoons salt and pepper in a large bowl. Stir the
pasta into the cream sauce, then cover the bowl with
plastic wrap. Refrigerate the pasta for a full 24 hours
to allow the noodles to absorb the cream sauce and
expand.

Take the bowl of pasta out of the fridge an hour before
you plan to bake it to let it warm up.

Set the oven @ 400oF/205oC.

Butter an 8" square baking dish or another 2 quart dish,
then spoon the pasta mixture into the dish. Spread it
into an even layer. Sprinkle the remaining grated
Gruyere and cheddar cheeses over the top. Mix the melted
butter with the breadcrumbs until they're thoroughly
moistened. Sprinkle the breadcrumbs evenly over the top.

Put the dish in the oven and bake the macaroni and
cheese for 20 to 25 minutes, rotating the dish halfway
through the baking time. Watch the gratin topping
carefully so it doesn't get too dark; it should be
golden brown.

Ina Garten Recipe

Presented by Nancy Mock

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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