Overnight Macaroni and Cheese Gratin recipe

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Ingredients

2 cups elbow macaroni
2 cups heavy whipping cream
1 ¼ cups milk
1 cup shredded Gruyere cheese, divided
salt and ground black pepper to taste

Nutrition Info

507.2 calories
carbohydrate: 31.8 g
cholesterol: 132.6 mg
fat: 37 g
fiber: 1.3 g
protein: 13.6 g
saturatedFat: 22.5 g
servingSize: -
sodium: 139.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

6 servings

Recipe Note

A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.

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