Post by chief_cook2 on Apr 3, 2006 9:14:05 GMT -6
Overnight Macaroni and Cheese
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz elbow macaroni -- (225 g)
1 1/4 cups milk -- (310 ml)
2 cups heavy cream -- (500 ml)
1 cup grated Gruyere cheese -- (250 ml)
Salt and freshly ground pepper to taste
Cook the macaroni in boiling salted water until it is only about
half-cooked, about 4 minutes. Drain and cool under running water.
Combine the macaroni with the milk, cream, half the cheese, salt,
and pepper in a bowl, tossing to combine. Refrigerate covered for 24
hours - the pasta will absorb the liquid and expand.
Place the pasta mixture in a greased 2-quart (2 L) baking dish, top
with the remaining cheese, and cook in a preheated 400F (200C) oven
until golden brown on top, 15 to 20 minutes.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz elbow macaroni -- (225 g)
1 1/4 cups milk -- (310 ml)
2 cups heavy cream -- (500 ml)
1 cup grated Gruyere cheese -- (250 ml)
Salt and freshly ground pepper to taste
Cook the macaroni in boiling salted water until it is only about
half-cooked, about 4 minutes. Drain and cool under running water.
Combine the macaroni with the milk, cream, half the cheese, salt,
and pepper in a bowl, tossing to combine. Refrigerate covered for 24
hours - the pasta will absorb the liquid and expand.
Place the pasta mixture in a greased 2-quart (2 L) baking dish, top
with the remaining cheese, and cook in a preheated 400F (200C) oven
until golden brown on top, 15 to 20 minutes.