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TODAY'S RECIPE
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Overnight Macaroni and Cheese
8 oz (225 g) elbow macaroni
1 1/4 cups (310 ml) milk
2 cups (500 ml) heavy cream
1 cup (250 ml) grated Gruyere cheese
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. Serves
4 to 6 as a side dish, 2 to 3 as a main dish.
Bon appetit
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