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| Overnight Macaroni & Cheese; amazing! | |
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| Tweet Topic Started: Mar 1 2010, 01:45 PM (139 Views) | |
| Jan | Mar 1 2010, 01:45 PM Post #1 |
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Overnight Macaroni and Cheese Salt 8 ounces elbow macaroni (2 cups) 1 1/4 cups milk PLUS 2 cups heavy cream OR 3 1/4 cups whole milk (I used 2 lg cans evaporated milk and added just a little milk to the dish to be sure that the milk came to the top and covered all of the macaroni) 1 cup Gruyere or Emmental cheese, grated (use Cracker Barrel 8oz. New york Age Reserve) OR up to 3 cups (8-10 ounces) grated cheese of your choice (see note) Freshly ground black pepper ~ I used Sharp Cheddar and Shredded Velveeta. Combine the milk, cream, and the cheese in a large bowl. Toss in the pasta and mix well. Season with salt and pepper to taste and a dash or 2 of dry mustard.. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand . When ready to serve, let the macaroni mixture come to room temperature. Preheat oven to 400 degrees. Place the pasta in a 2-quart baking dish. Sprinkle the remaining cheese on top. I also topped this dish with buttered bread crumbs ofr the extra crunch. Bake for 35 to 40 minutes, or until golden and crusty. Serve immediately |
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| Lauren | Mar 1 2010, 10:59 PM Post #2 |
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Mmmm.. That sounds really good Jan!
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| Lisa | Mar 2 2010, 10:01 PM Post #3 |
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interesting! I usually make mine from the stovetop using alittle milk, tsp of cornstarch, sour cream, Velveeta and cheddar |
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| Jan | Mar 3 2010, 12:37 PM Post #4 |
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I thought that this was outstanding! No need to boil and make a mess. Mix it, let it sit, bake, enjoy
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| Lauren | Mar 3 2010, 10:00 PM Post #5 |
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My favorite part is that you DON'T have to boil first! I can't wait to try this!
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| Lisa | Mar 4 2010, 09:55 AM Post #6 |
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Didn't realize you use dry macaroni, maybe recipe needs to state that or else people will boil it, and soak too. |
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| Jan | Mar 7 2010, 10:05 AM Post #7 |
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My favorite part too! |
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That sounds really good Jan!

4:50 AM Jul 11