Overnight Macaroni And Cheese Recipes
OVERNIGHT MACARONI AND CHEESE GRATIN
A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.
Provided by Nathalie Coleman
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time P1DT1h4m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 31.8 g, Cholesterol 132.6 mg, Fat 37 g, Fiber 1.3 g, Protein 13.6 g, SaturatedFat 22.5 g, Sodium 139.2 mg, Sugar 3.8 g
OVERNIGHT MACARONI CASSEROLE
I like to prepare meals a day ahead of time, so supper can be on the table quicker when I get home from work. Usually, pasta dishes are out because the noodles end up starchy and the sauce thickens if left overnight. With this recipe, I can prepare the dish ahead of time and cook just before serving for delicious creamy noodles.
Provided by Terri Newell
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
- Spread in 9x13 pan.
- Cover and refrigerate overnight, or at least 4 hours.
- Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
- Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.
Nutrition Facts : Calories 615, Fat 25.1, SaturatedFat 10.7, Cholesterol 93.3, Sodium 1310.2, Carbohydrate 59.1, Fiber 2, Sugar 3.2, Protein 36.9
OVERNIGHT MACARONI AND CHEESE
This dish is more like a gratin than a casserole. It's a great light supper when served with a salad. You can make it heartier by doubling the recipe. It's also a great side dish for steaks and roasts. Source: Unknown
Provided by Lynnda Cloutier
Categories Pasta Sides
Time 35m
Number Of Ingredients 6
Steps:
- 1. The day before you plan to serve the grain, bring a large pot of salted water to a boil. Add macaroni and cook for 4 minutes or til very al dente. Drain and cool under cold running water. Mix milk, cream and 1/2 cup of the cheese in large bowl. Toss in pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.
- 2. When ready to serve, bring macaroni mixture to room temperature. Preheat oven to 400. Place pasta in 2 quart baking dish. Sprinkle the remaining 1/2 cup cheese on top. Bake for 15 to 20 minutes or til golden and crusty. Serve at once.
- 3. Choose a good imported pasta made of durum wheat, which will be less pasty and have more character. The degree to which the macaroni absorbs the milk and cream bath varies greatly. If there seems to be a great deal of creamy milk in the pasta mixture when you're ready to bake it , pour it off and measure it. You can return 1/2 cup to the pasta, but any more will make it too wet. Serves 4 Source: Simple French Recipes for the Home Cook, by Guy Savoy
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- Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.
- Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. The pasta will absorb the cream and expand.
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