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Ina Garten Overnight Mac and Cheese

Ina Garten Overnight Mac and Cheese
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Print Recipe

Ina Garten’s Overnight Mac and Cheese is a baked pasta casserole where uncooked pasta is soaked in a rich cheese and milk mixture overnight, then baked the next day until golden and bubbling. The magic happens as the pasta softens and absorbs the creamy sauce, resulting in a perfectly baked texture that’s never dry or overcooked.

Ingredients

Scale

  • 1 pound elbow macaroni (uncooked)

  • 3 cups whole milk

  • 2 cups heavy cream

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon ground nutmeg

  • 2 cups grated sharp white cheddar

  • 1 1/2 cups grated Gruyère cheese

  • 1/2 cup grated Parmesan cheese (for topping)

  • 1/2 cup breadcrumbs (optional, for a crunchy topping)

  • 2 tablespoons unsalted butter (melted, if using breadcrumbs)

Instructions

  • Prepare the base – In a large bowl, combine uncooked elbow macaroni, milk, cream, salt, pepper, and nutmeg. Mix well to coat the pasta.

  • Add the cheese – Fold in the grated cheddar and Gruyère, mixing until evenly distributed.

  • Cover and refrigerate – Transfer to a buttered baking dish, cover tightly with foil or plastic wrap, and refrigerate overnight (8–12 hours).

  • Preheat and prep the topping – The next day, preheat the oven to 375°F (190°C). If using, mix breadcrumbs with melted butter and Parmesan.

  • Bake the mac and cheese – Remove from the fridge, uncover, and sprinkle with topping. Bake uncovered for 30–40 minutes until bubbly and golden.

  • Cool slightly before serving – Let it sit for 5–10 minutes to firm up before scooping.

Find it online: https://inagartencooks.com/ina-garten-overnight-mac-and-cheese/