Overnight Macaroni And Cheese Gratin

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat oven to 400 degrees F (200 degrees C).

5. 5

   Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.