Ina Garten Overnight Mac & Cheese

Ina Garten’s Overnight Mac & Cheese is made with cavatappi pasta, heavy cream, Gruyère cheese, sharp white Cheddar, nutmeg, unsalted butter, and fresh white breadcrumbs. This easy mac and cheese recipe creates a delicious, creamy dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.

This Overnight Mac & Cheese Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• Kosher salt and freshly ground black pepper
• 12 ounces cavatappi pasta
• 4½ cups heavy cream
• 3 cups grated Gruyère cheese, divided (8 ounces)
• 1½ cups grated sharp white Cheddar, such as Cabot, divided (4 ounces)
• ½ teaspoon ground nutmeg
• 3 tablespoons melted unsalted butter, plus extra for the dish
• 2½ cups fresh white breadcrumbs

How To Make Overnight Mac & Cheese?

1. Cook the Pasta: A day before serving, bring a large pot of water to a boil. Add 2 tablespoons of salt, the pasta, and cook for 4 minutes (it will be undercooked). Drain without rinsing and set aside.
2. Prepare the Mixture: In a medium (10-inch) bowl, combine the heavy cream, 1½ cups of Gruyère, ¾ cup of Cheddar, the ground nutmeg, 1 tablespoon of salt, and 1½ teaspoons of black pepper.
3. Combine Pasta and Mixture: 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. Preheat and Set Out: When ready to bake, let the pasta mixture sit at room temperature for about 1 hour, or microwave it for 4 minutes to warm slightly. Preheat the oven to 400°F (200°C).
5. Prepare the Baking Dish: Butter a 9 × 13 × 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly.
6. Add Toppings: Combine the remaining 1½ cups Gruyère and ¾ cup Cheddar. Sprinkle evenly on top. Mix the breadcrumbs with 3 tablespoons melted butter and sprinkle over the cheese.
7. Bake: Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot.

Recipe Tips:

• Grate Your Own Cheese: Freshly grated cheese melts better than pre-shredded cheese, which can have added powders that stop it from melting smoothly.
• Cook the Pasta for 4 Minutes Only: The pasta should be slightly firm, so it soaks up the cream without getting too soft.
• Let the Mixture Warm Up: After chilling, leave the pasta and cream mixture out for an hour before baking. This helps it cook evenly.
• Butter the Baking Dish Well: Adding enough butter to the dish keeps the pasta from sticking and adds extra flavor.
• Turn the Dish While Baking: Rotating the dish halfway through baking helps get an even, golden top.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover mac and cheese cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3-4 days.
• Freeze: Let the mac and cheese cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.
• Reheat: Place a portion in a microwave-safe bowl. Add a little milk or cream to keep it creamy. Cover with a microwave-safe lid or plate and heat on medium power for 1-2 minutes, stirring halfway through.

Nutrition Facts

Amount Per 100 grams

• Calories 164
• Total Fat 5 g
• Saturated fat 1.6 g
• Trans fat regulation 0.1 g
• Cholesterol 8 mg
• Sodium 460 mg
• Potassium 80 mg 2%
• Total Carbohydrate 23 g
• Dietary fiber 1.2 g
• Sugar 1.6 g
• Protein 7 g
• Calcium 8%
• Iron 6%

Try More Ina Garten Recipe:

• Ina Garten Mussels With Saffron Cream
• Ina Garten Steamed Basmati Rice
• Ina Garten Salmon Teriyaki & Broccolini
• Ina Garten Oven-roasted Southern “shrimp Boil”