Overnight Macaroni And Cheese Gratin
6 servings
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
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.
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