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Overnight Macaroni & Cheese; amazing!
Topic Started: Mar 1 2010, 01:45 PM (139 Views)
Jan
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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
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Mmmm.. :yum: That sounds really good Jan!
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Lisa
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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
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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 :yum:
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Lauren
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My favorite part is that you DON'T have to boil first! I can't wait to try this! :yum:
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Lisa
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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
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My favorite part too!
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