Overnight Macaroni and Cheese Gratin NathinVA reviews online

Overnight Macaroni and Cheese Gratin


NathinVA

A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.

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Calories:

Edition Details

Author

NathinVA

Cooking method

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.

Number of persons

6

Full cooking time

10 m

Cooking time

24 m

Time for preparing

1 d 1 h 4 m

Calories

507

Fats

37 g

Carbohydrate

31.8g

Protein

13.6 g

Cholesterol

133 mg

Sodium

139 mg

Ingredients Overnight Macaroni and Cheese Gratin

1 1/4 cups milk
2 cups heavy whipping cream
salt and ground black pepper to taste
2 cups elbow macaroni
1 cup shredded Gruyere cheese, divided

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