Ina Garten overnight mac & cheese skips the roux, because you pour cream straight over undercooked pasta. The noodles soak in Gruyère and Cheddar for 24 hours, giving you a simple, prep ahead family dinner. Just top with buttery breadcrumbs and bake for 25 minutes.
Cook the cavatappi for just 4 minutes, because the noodles need to be very firm before soaking. If you cook them any longer, they’ll turn soft and mushy after 24 hours in all that cream and cheese.
Source: Go-To Dinners (2022)
Ina Garten Overnight Mac & Cheese
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes25
minutes1180
kcalA rich baked pasta where cavatappi soaks in heavy cream, Gruyère, and Cheddar overnight, then bakes at 400 degrees under a crunchy buttered breadcrumb topping.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces cavatappi pasta
4½ cups heavy cream
3 cups grated Gruyère cheese, divided (8 ounces)
1½ cups grated sharp white Cheddar, such as Cabot, divided (4 ounces)
½ teaspoon ground nutmeg
3 tablespoons melted unsalted butter, plus extra for the dish
2½ cups fresh white breadcrumbs (see note)
Directions
- Boil the pasta: A day before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside.
- Mix and refrigerate: In a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyère, ¾ cup of the Cheddar, the nutmeg, 1 tablespoon salt, and 1½ teaspoons pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic, and refrigerate for 24 hours. The pasta will absorb the cream and expand.
- Bring to room temperature: When ready to bake, allow the mixture to sit at room temperature for about one hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.
- Assemble and bake: Butter a 9 × 13 × 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. Combine the remaining 1½ cups Gruyère and ¾ cup Cheddar and sprinkle evenly on top. Combine the breadcrumbs and the 3 tablespoons melted butter and sprinkle evenly over the cheese. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot.
FAQs
Can I use a different pasta shape?
Cavatappi works best because the ridges and curves trap cream and cheese inside each piece. Penne or elbow macaroni will also work, but stick to a short, ridged pasta. Avoid long noodles like spaghetti since they won’t hold the sauce the same way.
How long does leftover overnight mac and cheese last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree oven for 15 minutes with a splash of cream on top to bring back moisture. The microwave works in a pinch, but the crust won’t stay crispy.
Can I make this more than 24 hours ahead?
Stick to exactly 24 hours for the best results. Going longer means the pasta absorbs too much cream and can dry out during baking. If you need extra flexibility, assemble it in the morning and bake that evening.
What can I substitute for Gruyère?
Fontina or Comté both melt smoothly and have a similar nutty flavor. Swiss cheese will work too, though it’s milder. Keep the sharp white Cheddar in the mix since it adds the bite that balances the cream.
How do I get the crunchiest breadcrumb topping?
Use fresh breadcrumbs from white sandwich bread, not store-bought dried ones. Toss them with melted butter so they brown evenly in the oven. Spread the crumbs in a single layer on top and don’t press them down.
