Barefoot Contessa Overnight Mac And Cheese

This easy Overnight Mac and Cheese by Barefoot Contessa is creamy, cheesy, and perfect for a make-ahead meal. The pasta soaks up rich flavors overnight, making it extra delicious. With Gruyère, sharp Cheddar, and a crispy breadcrumb topping, this dish is a comforting side or main course. Simply bake and enjoy hot, bubbly goodness!

Ingredients Needed

• Kosher salt and freshly ground black pepper, to taste
• 12 ounces cavatappi pasta (about 3 1/2 cups)
• 4 1/2 cups heavy cream
• 3 cups grated Gruyère cheese, divided (8 ounces)
• 1 1/2 cups grated sharp white Cheddar, divided (4 ounces)
• 1/2 teaspoon ground nutmeg
• 3 tablespoons melted unsalted butter, plus extra for the dish
• 2 1/2 cups fresh white breadcrumbs (about 4 slices of bread)

How To Make Overnight Mac And Cheese

1.  Cook the Pasta: Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta, cooking for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside.
2. Prepare the Cream Mixture: In a medium bowl, combine the heavy cream, 1 1/2 cups Gruyère, 3/4 cup Cheddar, nutmeg, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Stir to mix.
3. Combine Pasta and Cream: Stir the hot pasta into the cream mixture. Cover the bowl with plastic wrap and refrigerate for 24 hours. The pasta will absorb the cream and expand.
4. Let the Mixture Sit: Before baking, let the mixture sit at room temperature for about 1 hour (or microwave for 4 minutes).
5. Preheat the Oven: Preheat your oven to 400°F (200°C).
6. Prepare the Baking Dish: Butter a 9 × 13 × 2-inch baking dish.
7. Transfer the Pasta Mixture: Stir the pasta mixture and transfer it to the prepared baking dish. Spread it evenly.
8. Add Cheese and Breadcrumbs: Combine the remaining 1 1/2 cups Gruyère and 3/4 cup Cheddar, and sprinkle evenly over the top of the pasta. Mix the breadcrumbs with the 3 tablespoons of melted butter and sprinkle evenly over the cheese.
9. Bake: Bake for 20 to 25 minutes, rotating halfway through, until the top is golden brown.
10. Serve: Serve hot and enjoy your creamy, cheesy mac and cheese!

Recipe Tips

• Don’t Overcook the Pasta: Cook the pasta for only 4 minutes, as it will continue to cook while absorbing the cream. If you cook it longer, it may become too soft and mushy.
• Use Fresh Breadcrumbs: Fresh breadcrumbs give a better texture and flavor than store-bought dried ones. Make them by pulsing fresh bread in a food processor for a nice crunch.
• Let the Mixture Rest at Room Temperature: Before baking, let the pasta mixture sit for about an hour or microwave it for a few minutes. This helps it bake evenly and prevents the cream from separating.
• Grate Cheese Yourself: Pre-grated cheese often contains additives that can affect the texture. Grating the cheese yourself gives a smoother, creamier result in the dish.
• Watch the Baking Time: Every oven is different, so keep an eye on your mac and cheese while it bakes. You want a golden brown top, but you don’t want it to burn, so rotate it halfway through baking.

How To Store Leftovers

• Refrigerate: Cover leftover overnight mac and cheese tightly and store it in the refrigerator for up to 3 days.
• Freeze: You can freeze this mac and cheese for up to 3 months. After freezing, thaw it in the refrigerator overnight before reheating.
• Reheating: Reheat leftover overnight mac and cheese in the oven at 350°F for 15–20 minutes, or until hot and bubbly. You can cover it with foil to prevent it from drying out while reheating.

Nutrition Facts

Serving Size: 1 serving (approximately 100 grams)

• Calories: 164
• Total Fat: 5 g
• Saturated Fat: 1.6 g
• Cholesterol: 8 mg
• Sodium: 460 mg
• Potassium: 80 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1.2 g
• Sugars: 1.6 g
• Protein: 7 g

Try More Recipes:

• Barefoot Contessa Mac And Cheese
• Ina Garten Truffled Mac & Cheese
• Ina Garten Lobster Mac N Cheese
• Ina Garten Lemon Linguine With Zucchini & Basil
• Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta