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Ina Garten Overnight Mac and Cheese Recipe

Ina Garten Overnight Mac and Cheese
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This recipe combines cooked pasta with a classic cheese béchamel sauce. After assembling in a baking dish, the mixture rests overnight in the refrigerator. This resting time allows the flavours to develop and the sauce to settle evenly around the pasta. When baked, it transforms into a creamy, cohesive casserole with a golden finish.

Ingredients

  • Elbow macaroni or cavatappi pasta (450 g / 1 pound)

  • Unsalted butter (4 tablespoons)

  • All-purpose flour (¼ cup)

  • Whole milk (3 cups)

  • Heavy cream (1 cup)

  • Gruyère cheese, grated (1½ cups)

  • Sharp Cheddar cheese, grated (1½ cups)

  • Kosher salt (1½ teaspoons, or to taste)

  • Freshly ground black pepper (½ teaspoon)

  • Nutmeg (¼ teaspoon, optional)

  • Breadcrumbs (½ cup, optional for topping)

Instructions

  • Cook the pasta – Boil macaroni in salted water until just al dente. Drain and set aside.

  • Make the roux – Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1–2 minutes.

  • Add milk and cream – Gradually whisk in milk and cream, stirring until thick and smooth.

  • Stir in cheese – Remove from heat and add grated Gruyère and Cheddar, stirring until melted. Season with salt, pepper, and nutmeg.

  • Combine with pasta – Fold the cooked pasta into the cheese sauce until evenly coated.

  • Transfer to baking dish – Spread evenly in a greased baking dish.

  • Optional topping – Sprinkle breadcrumbs on top for a crisp finish.

  • Refrigerate overnight – Cover tightly and chill for at least 8 hours.

  • Bake until golden – Bake at 180°C (350°F) for 30–40 minutes until heated through and lightly browned.

  • Rest before serving – Let stand for 5–10 minutes before serving.

Find it online: https://inagartendishes.com/ina-garten-overnight-mac-and-cheese/