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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ina Garten Overnight Mac & Cheese   
    Categories: Pasta, Dairy, Cheese, Breads   
         Yield: 4 servings   
       
         2 tb + 2 ts salt; divided   
         8 oz Italian elbow macaroni or   
              - cavatappi   
         1 ts Pepper   
         3 c  Heavy cream   
         2 c  Grated Gruyere cheese;   
              - divided   
         1 c  Grated sharp white Cheddar   
              - cheese; divided   
       1/4 ts Ground nutmeg   
         2 tb Melted butter; extra to   
              - grease the pan   
     1 1/2 c  Fine-textured, fresh white   
              - bread crumbs   
       
     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 four minutes. Drain the pasta and hold it aside.   
        
     Combine the heavy cream, nutmeg, 1 cup of the grated   
     Gruyere cheese, 1/2 cup of grated cheddar cheese and 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.   
        
     Take the bowl of pasta out of the fridge an hour before   
     you plan to bake it to let it warm up.   
        
     Set the oven @ 400oF/205oC.   
        
     Butter an 8" 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.   
        
     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 so it doesn't get too dark; it should be   
     golden brown.   
        
     Ina Garten Recipe   
        
     Presented by Nancy Mock   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Fermented black beans are the anchovies of Chinese cuisine.   
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