I got a little obsessed with a certain talk thread over on Serious Eats last week, involving a certain overnight Mac N Cheese recipe. Intrigued, I tried it (with brown rice pasta) since I just couldn't resist the call of the recipe. Apparently, it's originally Guy Savoy recipe but I was introduced to it by someone known only as Frederika. Wherever you are, Frederika, thank you! Even with brown rice pasta, this recipe was FANTASTIC. I can only imagine it would be better with regular high quality durum wheat pasta. Transcendent, I imagine. I made some logic-based changes to the original recipe and cut out a step based on a happy accident Frederika herself made in cooking the recipe. The internet is weird.




Overnight Macaroni N Cheese
I'd say this serves 3 people as a main, 4-6 as a side.

Ingredients:

• 10 oz elbow macaroni (a good imported one from durum wheat is recommended) OR 10 oz brown rice pasta
  
• 1 1/4 c milk
• 2 c heavy cream
• 1 c grated Gruyere or Emmental (or a mixture)
• salt and freshly ground pepper

Method:

• Combine the milk, cream, and 1/2 c of the cheese in a large bowl. Toss in the pasta and mix well. Add salt and pepper to taste.
• Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.
• When ready to bake, bring the macaroni mixture to room temp and preheat oven to 400F.
• Pour any extra liquid off pasta and add in about 1/2 cup. Discard remainder.
• Place the pasta in a 2 qt. baking dish. Sprinkle the remaining 1/2 c cheese on top.
• Bake for 25-30 min or until golden and crusty.

Hankering for more Macs + more Cheeses? Try my friend Robert's Ridiculously Good Mac N Cheese recipe.