I had to share this recipe bec it was so easy. I made it for a pot luck the other other day for a put luck.
Overnight mac and cheese
salt
8 oz elbow macaroni
1 1/4 c. milk
2 c. heavy cream
1 cup Grated gruyere or Emmantel cheese (I used cheddar)
Freshly ground pepper
The day before youplan to serve the gratin, bring a large pot of salekd water to boil.Add the macaroni and cook for 4 min. or until very al dente. Drain and run under cool running water.
Combine the milk, creme,1/2 c. cheese in a large bowl.Toss in the pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will aborb the milk mixture and expand.
When ready to serve bring the macaroni mixture to room temperature.
Preheat the oven to 400 degrees.
Place the pasta in a square baking dish and sprinkle the remaining 1/2 c cheese on top. Bake for 15-20 minutes until golden brown
*I added buttered panko at the last 5 min
* The degree that the macaroni absorbs the milk varies, if there seems to be too much liquid pour off a 1/2 c.
Overnight mac and cheese
salt
8 oz elbow macaroni
1 1/4 c. milk
2 c. heavy cream
1 cup Grated gruyere or Emmantel cheese (I used cheddar)
Freshly ground pepper
The day before youplan to serve the gratin, bring a large pot of salekd water to boil.Add the macaroni and cook for 4 min. or until very al dente. Drain and run under cool running water.
Combine the milk, creme,1/2 c. cheese in a large bowl.Toss in the pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will aborb the milk mixture and expand.
When ready to serve bring the macaroni mixture to room temperature.
Preheat the oven to 400 degrees.
Place the pasta in a square baking dish and sprinkle the remaining 1/2 c cheese on top. Bake for 15-20 minutes until golden brown
*I added buttered panko at the last 5 min
* The degree that the macaroni absorbs the milk varies, if there seems to be too much liquid pour off a 1/2 c.