Overnight Macaroni And Cheese Gratin Recipes

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.

Steps:

• Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
• Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
• Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

Steps:

• Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
• Spread in 9x13 pan.
• Cover and refrigerate overnight, or at least 4 hours.
• Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
• Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.

Steps:

• 1. The day before you plan to serve the grain, bring a large pot of salted water to a boil. Add macaroni and cook for 4 minutes or til very al dente. Drain and cool under cold running water. Mix milk, cream and 1/2 cup of the cheese in large bowl. Toss in pasta and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.
• 2. When ready to serve, bring macaroni mixture to room temperature. Preheat oven to 400. Place pasta in 2 quart baking dish. Sprinkle the remaining 1/2 cup cheese on top. Bake for 15 to 20 minutes or til golden and crusty. Serve at once.
• 3. Choose a good imported pasta made of durum wheat, which will be less pasty and have more character. The degree to which the macaroni absorbs the milk and cream bath varies greatly. If there seems to be a great deal of creamy milk in the pasta mixture when you're ready to bake it , pour it off and measure it. You can return 1/2 cup to the pasta, but any more will make it too wet. Serves 4 Source: Simple French Recipes for the Home Cook, by Guy Savoy