Overnight Macaroni and Cheese
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- 8 oz. elbow macaroni
- 1 1/4 cups milk
- 2 cups heavy cream
- 1 cup grated gruyere or emmental cheese
- freshly ground black pepper
1The day before you plan to serve the grain, bring a large pot of salted water to a boil. Add macaroni and cook for 4 minutes or til very al dente. Drain and cool under cold running water.
Mix milk, cream and 1/2 cup of the cheese in large bowl. Toss in pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.
2When ready to serve, bring macaroni mixture to room temperature. Preheat oven to 400. Place pasta in 2 quart baking dish. Sprinkle the remaining 1/2 cup cheese on top. Bake for 15 to 20 minutes or til golden and crusty. Serve at once.
3Choose a good imported pasta made of durum wheat, which will be less pasty and have more character. The degree to which the macaroni absorbs the milk and cream bath varies greatly. If there seems to be a great deal of creamy milk in the pasta mixture when you’re ready to bake it , pour it off and measure it. You can return 1/2 cup to the pasta, but any more will make it too wet. Serves 4
Source: Simple French Recipes for the Home Cook, by Guy Savoy