Overnight Macaroni and Cheese

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

When a man says, "Will you marry me?" it really means, "Both
of my roommates have moved out and I can't manage the cooking
and there's no peanut butter left."

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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.

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 Jan 19 17:15:59 2011