Overnight Macaroni and Cheese Gratin | The Best Recipes

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Overnight Macaroni and Cheese Gratin

"A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts."

Ingredients :

• 2 cups elbow macaroni
• 2 cups heavy whipping cream
• 1 1/4 cups milk
• 1 cup shredded Gruyere cheese, divided
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : P1D

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
• Combine heavy cream, milk, and Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
• Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

Notes :

• Substitute Swiss cheese for the Gruyere if desired.

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