This recipe is the perfect example of how the Barefoot Contessa can elevate a classic comfort food so that you wouldn’t hesitate to serve it when entertaining friends. This Ina Garten Overnight Mac and Cheese recipe combines twisty pasta with Gruyere, cheddar and plenty of cream, then tops it with a crispy gratin.
What makes this mac so special? It rests overnight in the cream and cheese sauce. When baked the next day, reviewers say it emerges from the oven cheesy and creamy, with the perfect texture. I decided to put this recipe to the test!
How to Make Ina Garten’s Overnight Mac and Cheese
Ina Garten’s Overnight Mac and Cheese recipe is prepared over two days; the sauced pasta has to rest overnight in the fridge and is baked the next day. The recipe makes 4-6 servings.
Ingredients
- 2 tablespoons plus 2 teaspoons salt, divided
- 8 ounces Italian elbow macaroni or cavatappi
- 1 teaspoon pepper
- 3 cups heavy cream
- 2 cups grated Gruyere cheese, divided
- 1 cup grated sharp white cheddar cheese, divided
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted butter, plus extra to grease the pan
- 1-1/2 cups fine-textured, fresh white bread crumbs
Ina’s Tip: Make your own breadcrumbs by removing the crusts from five pieces of white bread. Tear the bread into small pieces and pulse them in a food processor (one of Ina Garten’s kitchen essentials) until they become fine crumbs.
Directions
Day 1
Step 1: Cook the pasta
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta to the water. Cook the pasta for exactly 4 minutes. Drain the pasta and hold it aside.
Step 2: Make the cream sauce
Combine the heavy cream, nutmeg, 1 cup of the grated Gruyere cheese, 1/2 cup of grated cheddar cheese, 2 teaspoons salt and pepper in a large bowl. Stir the pasta into the cream sauce, then cover the bowl with plastic wrap. Refrigerate the pasta for a full 24 hours to allow the noodles to absorb the cream sauce and expand.
Day 2
Step 3: Bring the pasta to room temperature
Take the bowl of pasta out of the fridge an hour before you plan to bake it, to let it warm up.
Step 4: Spread the layers in a baking dish
Preheat the oven to 400°F. Butter an 8-in. square baking dish or another 2-quart dish, then spoon the pasta mixture into the dish. Spread it into an even layer. Sprinkle the remaining grated Gruyere and cheddar cheeses over the top. Mix the melted butter with the breadcrumbs until they’re thoroughly moistened. Sprinkle the breadcrumbs evenly over the top.
Step 5: Bake
Put the dish in the oven and bake the macaroni and cheese for 20 to 25 minutes, rotating the dish halfway through the baking time. Watch the gratin topping carefully and don’t let it get too dark; it should be golden brown.
Serve the macaroni and cheese while it’s hot!
Here’s What I Thought
I thought the flavor of Ina Garten’s Overnight Mac and Cheese was excellent.
The blend of Gruyere and cheddar with a hint of nutmeg was really delicious. The dish was also very creamy and velvety. Partially cooking the pasta and then letting it soak overnight gave it the perfect, soft (but not mushy) texture once baked.
I’d make only one change to this recipe. 3 cups of cream made this already-rich dish too heavy for me. Next time, I’ll swap out some of the heavy cream with half-and-half or milk. But trust me, there will be a next time!
Recipes That Taste Even Better with Time
1 / 50
Overnight Cinnamon Rolls
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
Overnight Layered Lettuce Salad
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Make-Ahead Eggs Benedict Toast Cups
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia
Overnight Rolls
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Slow-Cooker Italian Sloppy Joes
These tasty sloppy joes with plenty of mass appeal are perfect for a gathering. If you're taking them to an event, simplify things by cooking the beef mixture and stirring in other ingredients the night before. Cool the meat sauce in shallow bowls in the fridge, then cover and refrigerate them overnight. The next day, transfer the meat mixture to the slow cooker to keep it warm for the party. —Hope Wasylenki, Gahanna, Ohio
Overnight Yeast Waffles
These easy, fluffy waffles are so delicious. I freeze them so I can enjoy them for breakfast on busy mornings. —Mary Balcomb, Florence, Oregon
Cheesy Sausage Gravy
I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served this to overnight guests, and they never fail to ask for the recipe. — P.J. Prusia, Raymore, Missouri
Cranberry-Pistachio Sticky Buns
Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South Carolina
Bistro Beef Barbecue Sandwiches
These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. —Gilda Lester, Millsboro, Delaware
Overnight Oatmeal
Start this breakfast the night before so you can get some extra sleep in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Pork Chops with Glaze
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia
Overnight Asparagus Strata
I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Lisa's All-Day Sugar & Salt Pork Roast
My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama
Make-Ahead Lasagna
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa
Fresh Cucumber Salad
Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Quick Antipasto Salad
I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
Beefy Chili Dogs
For years, people have told me I make the best hot dog chili out there. It’s timeless, it’s family-friendly, and I carry the recipe with me because people ask for it. —Vicki Boyd, Mechanicsville, Virginia
Sicilian Overstuffed Sandwich Wedges
For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. —Pat Powell, Wooster, Ohio
Overnight Pumpkin French Toast Casserole
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
Brenda's Baked Beans
When I was a kid, my mom made baked beans all the time. Sometimes we'd turn this side into a main dish by adding sliced hot dogs. —Brenda Brooks, Bowie, Maryland
have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
source https://www.tasteofhome.com/article/ina-garten-overnight-mac-and-cheese/
Overnight Baked Eggs Bruschetta
I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, OregonSlow-Cooker Char Siu Pork
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, HawaiiMake-Ahead Tiramisu
This variation of the popular Italian dessert is so easy to assemble. It's convenient, too, since you can make it the day before your dinner party or potluck. —Linda Finn, Louisville, MississippiCarrie's Cincinnati Chili
Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, GeorgiaSpicy Sausage & Apple Overnight Casserole
For many years I’ve hosted Mother’s Day brunch. One year I didn’t make this delightfully spicy casserole and thought the family would toss me from my own house! —Dawn Vance, Geneva, IllinoisBlack-Eyed Pea Tomato Salad
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, CaliforniaPork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, TexasFresh Fruit Bowl
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, MichiganOvernight Brunch Casserole
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, WisconsinWhiskey Pineapple Chicken
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, CaliforniaOvernight Fruit Salad
I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, WisconsinItalian Beef Hoagies
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, IllinoisOvernight Baked Oatmeal
My husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I made my own after a couple of simple changes. —Jennifer Cramer, Lebanon, PennsylvaniaMake-Ahead Hearty Six-Layer Salad
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, WisconsinCalgary Stampede Ribs
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. —Marian Misik, Sherwood Park, AlbertaPennsylvania Dutch Coleslaw
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! —Deb Darr, Falls City, OregonDeluxe Walking Nachos
This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin12-Hour Salad
This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North CarolinaMarinated Pork Chops
I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. —Jean Neitzel, Beloit, WisconsinOvernight Pancakes
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect for busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, MontanaGrilled Picnic Chicken
This tasty chicken marinates overnight. The next day, I just pop it on the grill for dinner in no time. —Cindy DeRoos, Iroquois, OntarioCorn Pasta Salad
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. —Bernice Morris, Marshfield, MissouriCubano Pork Sandwiches
When a hungry crowd is coming over, we plan to make our juicy pork a day ahead. I call the sauce "Mojo" because it’s loaded with zingy flavors. —Theresa Yardas, Sheridan, IndianaMake-Ahead Sausage Pinwheels
Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, MichiganSpectacular Overnight Slaw
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, TexasBBQ Chicken Sliders
Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, MissouriThe post I Made the Ina Garten Overnight Mac and Cheese Recipe That People Can’t Stop Talking About appeared first on Taste of Home.
source https://www.tasteofhome.com/article/ina-garten-overnight-mac-and-cheese/
0 Response to "I Made the Ina Garten Overnight Mac and Cheese Recipe That People Can’t Stop Talking About"
Post a Comment