Overnight Mac and Cheese

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I stole this recipe for Overnight Mac and Cheese from a cookbook called Go-To Dinners: Make Ahead, Freeze Ahead, Prep Ahead, Easy Assembled. This make ahead recipe is perfect for a weeknight. Heavy cream, Gruyere & cheddar cheeses, nutmeg, salt and pepper are mixed together in a bowl. Then cooked pasta is added to the cheese mixture and refrigerated overnight. The next day the pasta mixture is transferred to a baking dish then topped with more cheese and breadcrumbs before baking. Once the top is golden brown, this delicious homemade mac and cheese is ready to eat.

The ingredients for this recipe are: salt and pepper, 12 oz cavatappi pasta, 4 ½ cups heavy cream, 3 cups grated Gruyere cheese, 1 ½ cups grated sharp white cheddar cheese, ½ tsp ground nutmeg, 3 tbsp melted butter and 2 ½ cups fresh white bread crumbs

In a medium bowl combine the cream, 1 ½ cups Gruyere cheese, ¾ cup cheddar, nutmeg, 1 tsp salt and 1 ½ tsp pepper.

Cook pasta in salted water and cook for only 4 minutes. Drain, set aside.

Stir in the hot pasta into the cream mixture.

Cover the bowl with plastic wrap and then refrigerate for 24 hours. The pasta will absorb the cream and expand.

Butter a 9×13 baking dish. Stir the pasta mixture well, then transfer it to the dish, spread evenly. Combine the remaining 1 ½ cups Gruyere and ¾ cup cheddar and sprinkle evenly on top.

Combine breadcrumbs and 3 tbsp melted butter in a small bowl.

Then sprinkle the breadcrumbs evenly over cheese.

Bake at 400 F for 20 to 25 minutes, rotating halfway through, until golden brown.

Serve hot and enjoy!

If you liked this recipe for Overnight Mac and Cheese then you can also try Trisha Yearwood Crockpot Mac and Cheese, 4 Cheese Mac and Cheese, Macaroni & Cheese (Maccheronial Formaggio) or Stovetop Mac and Cheese.

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Overnight Mac and Cheese

This make ahead recipe is perfect for a weeknight. Heavy cream, Gruyere & cheddar cheeses, nutmeg, salt and pepper are mixed together in a bowl. Then cooked pasta is added to the cheese mixture and refrigerated overnight. The next day the pasta mixture is transferred to a baking dish then topped with more cheese and breadcrumbs before baking. Once the top is golden brown, this delicious mac and cheese is ready to eat.
Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Refrigeration Time 8 hours
Servings 10 people

Ingredients

  • Salt and pepper
  • 12 oz cavatappi pasta
  • 4 ½ cups heavy cream
  • 3 cups grated Gruyere cheese divided (8 oz)
  • 1 ½ cups grated sharp white cheddar cheese divided (4 oz)
  • ½ tsp ground nutmeg
  • 3 tbsp melted butter plus extra for dish
  • 2 ½ cups fresh white bread crumbs

Instructions

Day before:

  1. Cook pasta in salted water and cook for only 4 minutes. Drain, set aside.
  2. In a medium bowl combine the cream, 1 ½ cups Gruyere cheese, ¾ cup cheddar, nutmeg, 1 tsp salt and 1 ½ tsp pepper.
  3. Stir in the hot pasta into the cream mixture. Cover the bowl with plastic wrap and refrigerate for 24 hours. The pasta will absorb the cream and expand.

Serving Day:

  1. Allow the bowl to come to room temperature for about 1 hour (or microwave for 4 minutes).
  2. Preheat oven to 400 F.
  3. Butter a 9×13 baking dish. Stir the pasta mixture well, then transfer it to the dish, spread evenly.
  4. Combine the remaining 1 ½ cups Gruyere and ¾ cup cheddar and sprinkle evenly on top. Combine breadcrumbs and 3 tbsp melted butter and sprinkle evenly over cheese.
  5. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot.