Overnight Macaroni And Cheese Recipes

Steps:

• 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.
• 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.
• 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.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

Steps:

• 1. The day before you plan to serve the grain, bring a large pot of salted water to a boil. Add macaroni and cook for 4 minutes or til very al dente. Drain and cool under cold running water. Mix milk, cream and 1/2 cup of the cheese in large bowl. Toss in pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.
• 2. When ready to serve, bring macaroni mixture to room temperature. Preheat oven to 400. Place pasta in 2 quart baking dish. Sprinkle the remaining 1/2 cup cheese on top. Bake for 15 to 20 minutes or til golden and crusty. Serve at once.
• 3. Choose a good imported pasta made of durum wheat, which will be less pasty and have more character. The degree to which the macaroni absorbs the milk and cream bath varies greatly. If there seems to be a great deal of creamy milk in the pasta mixture when you're ready to bake it , pour it off and measure it. You can return 1/2 cup to the pasta, but any more will make it too wet. Serves 4 Source: Simple French Recipes for the Home Cook, by Guy Savoy

Steps:

• Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
• Spread in 9x13 pan.
• Cover and refrigerate overnight, or at least 4 hours.
• Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
• Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.