OVERNIGHT MAC AND CHEESE
Ingredients
1 pound macaroni, or other ‘short’ pasta such as rotini, farfalle, etc…
5 cups heavy cream
3 cups Jarlsberg, shredded and divided
2 cups cheddar, shredded and divided
1 tablespoon salt
1 teaspoon black pepper
4 tablespoons butter, melted
2 cups panko breadcrumbs
½ cup grated parmesan cheese
¼ cup chopped parsley
Instructions
Combine the cream, 2 cups of the Jarlsberg, 1 cup of the cheddar, salt, and pepper in a large bowl.
Cook the macaroni in a large pot of boiling salted water, except do not completely cook the noodles. They should be very firm (al dente) and will expand overnight and continue cooking in the casserole. Drain the pasta in a colander and add the hot pasta to the bowl. . Cover and refrigerate overnight (or for at least 6 hours).
Bring the pasta to room temperature before baking. Preheat oven to 400 degrees.
Coat a 9” x 13” baking dish with non-stick spray. Pour the noodle mixture into the dish.
Combine the remaining cup each of Jarlsberg and cheddar in a small bowl. Sprinkle the cheese evenly over the top of the casserole.
Combine the butter, panko, parmesan, and parsley in a large saucepan. Cook, stirring, until the crumbs are lightly browned. Spread them over the top of the casserole.
Bake for 25-30 minutes until hot, bubbly, and golden brown.
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