Overnight Macaroni and Cheese
- 8 oz (225 g) elbow macaroni
- 1 1/4 cups (310 ml) milk
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) grated Gruyere cheese
- Salt and freshly ground pepper to taste
Cook the macaroni in boiling salted water until it is only about half-cooked, about 4 minutes. Drain and cool under running water. Combine the macaroni with the milk, cream, half the cheese, salt, and pepper in a bowl, tossing to combine. Refrigerate covered for 24 hours - the pasta will absorb the liquid and expand. Place the pasta mixture in a greased 2-quart (2 L) baking dish, top with the remaining cheese, and cook in a preheated 400F (200C) oven until golden brown on top, 15 to 20 minutes. Serves 4 to 6 as a side dish, 2 to 3 as a main dish.