This lesson in feeding your besties is brought to you by fabulous Barefoot Contessa and Food Network icon Ina Garten. Real ones know that Ina has long reigned as the people’s queen of entertaining, turning everything she touches into hostess gold. Her latest cookbook, Go-To Dinners, out last month, blesses us with easy, hearty mains (like, hello, just look up) and celebratory snacks, sweets, and drinks.
When it comes to the mac and cheese you see here, Ina suggests prepping it the night before and popping it in the oven minutes ahead of your guests’ arrival. (And when Ina suggests, you don’t ask questions.) I love a make-ahead meal because (a) it cuts back on stress and (b) it gives me more time to get ready and actually perfect my winged liner before my girlfriends come over. And trust me, this gooey pot o’ carbs is G-O-O-D.
I’m not saying your friends will think you’re deserving of your own cooking show, but I’m not not saying that either. So just prepare for a lot of “Hey, should we have another dinner soon?” messages, okay?
Overnight Mac & Cheese
Serves 6
Kosher salt and freshly ground pepper
12 ounces cavatappi pasta
4½ cups heavy cream
3 cups grated Gruyère cheese, divided (8 ounces)
1½ cups grated sharp Cheddar, such as Cabot, divided (4 ounces)
½ teaspoon ground nutmeg
3 tablespoons unsalted butter plus extra for the dish
2½ cups fresh white bread crumbs (see note below)
1. A day before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside.
2. Meanwhile, in a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyère, ¾ cup of the Cheddar, the nutmeg, 1 tablespoon salt, and 1½ teaspoons pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic wrap, and refrigerate for 24 hours. The pasta will absorb the cream and expand.
3. When ready to bake, allow the mixture to sit at room temperature for about 1 hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.
4. Butter a 9 x 13 x 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. Combine the remaining 1½ cups of Gruyère and ¾ cup of Cheddar and sprinkle evenly on top. Combine the bread crumbs and the 3 tablespoons melted butter and sprinkle evenly over the cheese. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot.
The Ina-Approved Bread Crumbs: Remove the crusts from 6 slices of white bread and dice. Place in a food processor fitted with the steel blade and process until finely ground.
Go-To Dinners, copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House. Prop stylist: Nicole Louie. Food stylist: Takako Kuniyuki. Staud dress. Maison Miru earrings. Lily Claspe ring. Mejuri ring. Nails Inc. Velveeta nail polish. Caraway pot holder.
