MMMMM----- Recipe via Meal-Master (tm) v8.06

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

      2 tb Salt; +2 ts, divided
      8 oz Italian elbow macaroni or
           - cavatappi
      1 ts Pepper
      3 c  Heavy cream
      2 c  Gruyere cheese; grated,
           - divided
      1 c  Sharp white Cheddar cheese;
           - grated, divided
    1/4 ts Ground nutmeg
      2 tb Butter; melted, 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 tb of salt and the
  pasta to the water. Cook the pasta for exactly 4 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, 2 ts 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 @ 400°F/205°C.

  Butter an 8" square baking dish or another 2 qt 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.

  Recipe by Ina Garten

  Presented by Nancy Mock

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

  Uncle Dirty Dave's Archives

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