I am truly convinced this winter is never going to end. The only thing keeping me sane is warm bowls of comfort food. So I couldn’t be more excited to team up with my friends at Cabot Creamery to make Ina Garten’s Overnight Mac and Cheese! It’s exactly the warm hug in a bowl we all need right now.
It could not be easier to pull together. Slightly undercooked pasta gets tossed with heavy cream, salt, pepper, a pinch of nutmeg, and plenty of cheese (starring Cabot’s Vermont Cheddar), then tucked into the fridge overnight to soak up all that richness.
The next day, give it a stir, pour it into a buttered baking dish, blanket it with more Cabot (obviously) and a layer of buttery breadcrumbs, and bake until golden and bubbling.
What comes out is pure comfort: gooey, rich, and exactly what a freezing day calls for.
Book: Go-To Dinners, page 157
Rating: 4/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 45 minutes, plus 24 hours
Store-Bought Is Fine: Heavy cream
Recipe on BarefootContessa.com
