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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ina Garten Overnight Mac & Cheese
 Categories: Pasta, Dairy, Cheese, Breads
      Yield: 4 servings
 
      2 tb + 2 ts salt; divided
      8 oz Italian elbow macaroni or
           - cavatappi
      1 ts Pepper
      3 c  Heavy cream
      2 c  Grated Gruyere cheese;
           - divided
      1 c  Grated sharp white Cheddar
           - cheese; divided
    1/4 ts Ground nutmeg
      2 tb Melted butter; extra to
           - grease the pan
  1 1/2 c  Fine-textured, fresh white
           - bread crumbs
 
  Bring a large pot of water to a boil. Add 2 tablespoons
  of salt and the pasta to the water. Cook the pasta for
  exactly four minutes. Drain the pasta and hold it aside.
  
  Combine the heavy cream, nutmeg, 1 cup of the grated
  Gruyere cheese, 1/2 cup of grated cheddar cheese and 2
  teaspoons salt and pepper in a large bowl. Stir the
  pasta into the cream sauce, then cover the bowl with
  plastic wrap. Refrigerate the pasta for a full 24 hours
  to allow the noodles to absorb the cream sauce and
  expand.
  
  Take the bowl of pasta out of the fridge an hour before
  you plan to bake it to let it warm up.
  
  Set the oven @ 400oF/205oC.
  
  Butter an 8" square baking dish or another 2 quart dish,
  then spoon the pasta mixture into the dish. Spread it
  into an even layer. Sprinkle the remaining grated
  Gruyere and cheddar cheeses over the top. Mix the melted
  butter with the breadcrumbs until they're thoroughly
  moistened. Sprinkle the breadcrumbs evenly over the top.
  
  Put the dish in the oven and bake the macaroni and
  cheese for 20 to 25 minutes, rotating the dish halfway
  through the baking time. Watch the gratin topping
  carefully so it doesn't get too dark; it should be
  golden brown.
  
  Ina Garten Recipe
  
  Presented by Nancy Mock
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fermented black beans are the anchovies of Chinese cuisine.
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