Overnight Macaroni and Cheese

By Sweet_D

Ingredients

• 8 oz elbow macaroni
• 1 1/4 cups milk
• 2 cups heavy cream
• 1 cup grated Gruyere or Emmental
• Freshly ground black pepper

Preparation

Step 1

The day before serving, boil water and add salt. Add macaroni and cook for 4 minutes, or until very al dente. Drain and cool under cool running water.

Combine the milk, cream, and 1/2 cup of the 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 absord 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 2 quart baking dish. Sprinkle the remaining 1/2 cup cheese on top. Bake for 15 to 20 minutes, or until golden and crusty. Serve immediately.