Barefoot Contessa’s Overnight Mac ‘n Cheese with Gruyere and Cheddar (for 2 or 4)


Ina Garten’s Overnight Mac and Cheese starts with partially cooked pasta (elbow macaroni or cavatappi) refrigerated overnight while immersed in a bowl of cream, shredded Gruyere, Cheddar, and nutmeg. (the pasta absorbs the cream mixture.) After 24 hours, the noodles are transferred to a casserole dish and layered with more cheese, topped with bread crumbs (we’re using Panko bread crumbs), and baked until golden brown and crusty. Garnished with broccoli florets. Choose 2 or 4 servings. 


Additional information

Serving Size

Serves 2, Serves 4