Overnight Macaroni and Cheese
- 8 oz. elbow macaroni
- 1 1/4 cups milk
- 2 cups heavy cream
- 1 cup grated gruyere or emmental cheese
- freshly ground black pepper
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.
Source: Simple French Recipes for the Home Cook, by Guy Savoy