Overnight Macaroni and Cheese

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            FOOD FUNNY
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Thanks to Amy Dobek for sending these in:

There's nothing grate about sliced cheese.
- Daniel Riehs

I used to frequent a buffet restaurant, one where you even get
your own drinks, but they still want to get tipped. At the exit
there was a box bolted to the wall with a sign on it that said
"tip box." I tried to, but it was too firmly bolted to tip it.
- Barry Austern

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            TODAY'S RECIPE
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It's hard to imagine improving on the classic macaroni and cheese,
but once you try this recipe you'll agree that the added time
required to make this version is well worth the wait. "The Best
America Recipes, 2005-2006" lists this as a main dish, but I offer
it here as a side dish. If you plan to make this the main event, you
may want to double the recipe.

Overnight Macaroni and Cheese

8 oz (225 g) elbow macaroni
1 1/4 cups (310 ml) milk
2 cups (500 ml) heavy cream
1 cup (250 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste

Cook the macaroni in boiling salted water until it is only about
half-cooked, about 4 minutes. Drain and cool under running water.
Combine the macaroni with the milk, cream, half the cheese,
salt, and pepper in a bowl, tossing to combine. Refrigerate
covered for 24 hours - the pasta will absorb the liquid and expand.
Place the pasta mixture in a greased 2-quart (2 L) baking dish,
top with the remaining cheese, and cook in a preheated 400F
(200C) oven until golden brown on top, 15 to 20 minutes. Serves
4 to 6 as a side dish, 2 to 3 as a main dish.
Received on Wed Mar 22 07:56:41 2006