Ina Garten Overnight Mac And Cheese Recipe

This creamy, bubbly Ina Garten Overnight Mac And Cheese is made with heavy cream and Gruyere and ready in 25 hours. The pasta slowly absorbs the rich dairy as it rests, baking into a luscious dish without needing a flour roux. I rely on this make-ahead method to keep holiday dinners totally stress-free.

The Secret To Getting It Right

I used to think a traditional cheese sauce was strictly necessary, but skipping the roux entirely was a massive surprise. The natural starch from the slightly undercooked pasta naturally thickens the heavy cream while it sits in the fridge.

My biggest mistake the first time was skipping the room-temperature resting phase before baking, which caused the dish to bake unevenly. I quickly learned that letting the chilled pasta sit on the counter for an hour guarantees a perfectly bubbly center.

Ina Garten Overnight Mac And Cheese Ingredients

• 8 ounces elbow macaroni or cavatappi
• 3 cups heavy cream
• 2 cups grated Gruyere cheese, divided
• 1 cup grated sharp white cheddar, divided
• 1 1/2 cups fresh white breadcrumbs
• 2 tablespoons melted unsalted butter, plus extra for greasing
• 1/4 teaspoon ground nutmeg
• Kosher salt and black pepper

How To Make Ina Garten Overnight Mac And Cheese

1. 1. Boil The Pasta: Cook the macaroni in salted boiling water for exactly four minutes. Drain well but do not rinse the pasta.
2. 2. Mix The Base: In a large bowl, whisk together the heavy cream, one cup of Gruyere, half a cup of cheddar, nutmeg, salt, and pepper. Stir the warm pasta into the cream mixture.
3. 3. Rest Overnight: Cover the bowl tightly with plastic wrap and place it in the refrigerator for 24 hours so the pasta can absorb the liquid.
4. 4. Prepare To Bake: Take the bowl out of the fridge and let it sit at room temperature for one hour. Preheat your oven to 400 degrees Fahrenheit and grease a gratin dish with butter.
5. 5. Add The Topping: Pour the pasta mixture into the prepared dish. Sprinkle the remaining Gruyere and cheddar over the top, then toss the breadcrumbs with melted butter and spread them evenly over the cheese.
6. 6. Bake Until Bubbly: Bake uncovered for 25 to 30 minutes until the top is golden brown and the cheese is bubbling around the edges.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the cream.
• Do not overcook the pasta: Boiling it for just four minutes ensures it stays firm enough to absorb the cream without turning mushy overnight.
• Make fresh breadcrumbs: Using pulsed fresh bread instead of dried store-bought crumbs yields a lighter, crispier topping that absorbs the melted butter perfectly.

What To Serve With Overnight Mac And Cheese

This rich pasta pairs beautifully with a bright, acidic side like a crisp arugula salad dressed in lemon vinaigrette to cut through the heavy cream. I also love serving it alongside roasted Brussels sprouts or a classic roasted chicken for a comforting Sunday dinner.

How To Store

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the entire dish in a 350-degree Fahrenheit oven until heated through. Freezing is not recommended because the heavy cream sauce can separate and become grainy when thawed.

FAQs

Can I use a different type of pasta?

Yes, any short tube pasta with ridges works well for this recipe. Cavatappi, penne, or fusilli are excellent alternatives to elbow macaroni because they hold onto the creamy sauce nicely.

Do I have to wait a full 24 hours?

For the best texture, resting it for a full day is highly recommended so the pasta absorbs the cream. If you are in a rush, try to give it at least 12 hours in the fridge.

Why did my sauce curdle in the oven?

Curdling usually happens if the dish goes straight from the cold fridge into a hot oven, or if the oven temperature is too high. Always let the pasta sit at room temperature for an hour before baking.

Nutrition

• Calories: 650 kcal
• Total Fat: 52 g
• Saturated Fat: 32 g
• Cholesterol: 165 mg
• Sodium: 580 mg
• Total Carbohydrate: 31 g
• Protein: 18 g

Try More Recipes:

• Ina Garten Charlie Bird’s Farro Salad Recipe
• Ina Garten Stuffed Mushrooms Recipe
• Ina Garten Vodka Sauce Recipe

Ina Garten Overnight Mac And Cheese

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy, bubbly Ina Garten Overnight Mac And Cheese features heavy cream, Gruyere, and sharp white cheddar, coming together with 25 hours of total time. This mostly hands-off comfort food is incredibly rich and ideal for easy, stress-free holiday entertaining.

Ingredients

• 8 ounces elbow macaroni or cavatappi

• 3 cups heavy cream

• 2 cups grated Gruyere cheese, divided

• 1 cup grated sharp white cheddar, divided

• 1 1/2 cups fresh white breadcrumbs

• 2 tablespoons melted unsalted butter, plus extra for greasing

• 1/4 teaspoon ground nutmeg

• Kosher salt and black pepper

Directions

• 1. Boil The Pasta: Cook the macaroni in salted boiling water for exactly four minutes. Drain well but do not rinse the pasta.
• 2. Mix The Base: In a large bowl, whisk together the heavy cream, one cup of Gruyere, half a cup of cheddar, nutmeg, salt, and pepper. Stir the warm pasta into the cream mixture.
• 3. Rest Overnight: Cover the bowl tightly with plastic wrap and place it in the refrigerator for 24 hours so the pasta can absorb the liquid.
• 4. Prepare To Bake: Take the bowl out of the fridge and let it sit at room temperature for one hour. Preheat your oven to 400 degrees Fahrenheit and grease a gratin dish with butter.
• 5. Add The Topping: Pour the pasta mixture into the prepared dish. Sprinkle the remaining Gruyere and cheddar over the top, then toss the breadcrumbs with melted butter and spread them evenly over the cheese.
• 6. Bake Until Bubbly: Bake uncovered for 25 to 30 minutes until the top is golden brown and the cheese is bubbling around the edges.