can you make mac n cheese the night before

It’s a classic, great for parties, a vegetarianĭish that leaves meat-eaters satisfied. It’s rich, flavorful and filling familiar but never dull. Macaroni and cheese may seem to be a subject as straightforward as its flat, yellow-orange color. (Deb Perelman/ )Įmily continues her learn-to-cook quest with an American classic. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs.Martha Stewart’s recipe lives up to its nickname. Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.īutter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. When ready to cook, allow the mixture to sit at room temperature for about an hour. The pasta will absorb the cream and expand. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours.

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. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes.

Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil.

Can you make mac n cheese the night before