Overnight Mac and Cheese

 kosher salt and black pepper

8 oz elbow macaroni or cavatappi

3 cups heavy cream

2 cups grated Gruyere, divided

1 cup grated sharp white cheddar, such as cabot, divided

1/4 tsp ground nutmeg

2 Tbsp melted butter, plus extra for the dish

1 1/2 cups fine fresh white bread crumbs (5 slices, crusts removed) Cut in small pieces and mix in a food processor.

Twenty-four hours before you pan to serve the gratin, bring a large pot of water to a boil.  Add 2 Tbsp slat and macaroni and cook for exactly 4 minutes.  Drain and set aside.

Meanwhile, in a medium (10 insh) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, 1/2 cup of the cheddar, 2 tsp salt, and 1 tsp 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.

When ready to cook, allow the mixture to sit at room temperature for aabout an hour.  (You can also microwave it for 4 minutes). Preheat the oven to 400 degrees.

Butter a 2 quart gratin dish, transfer the mixture to the dish and spread it evenly.  Combine the remaining 1 cup Gruyere and 1/2 cup cheddar and sprinkle it evenly on top.  Combine the bread crumbs and 2 Tbsp butter and sprinkle evenly on top.  Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty.  Serve hot. 

Recipe: Ina Garten