Everyone's favorite dish at Friendsgiving was Ina Garten's overnight mac and cheese.
I made Ina Garten's new recipe.
The simple recipe for the dish only takes a few minutes.
Everyone was talking about the pasta I made for Friendsgiving.
I've been cooking Ina Garten's pasta recipes for more than a year.
I like to try out Ina Garten's pasta recipes.
I have always been inspired to cook by the "Barefoot Contessa" star, since I was inspired to live like Ina for a day at the start of the epidemic.
I've never been astray from her pasta, from her five-cheese penne to her easy weeknight Bolognese.
I wondered why I should stop just because it's the holidays.
I knew that Garten's mac and cheese gratin would be a great Thanksgiving dish.
The overnight mac and cheese is in the first cookbook of Garten.
The first cookbook by Garten, "The Barefoot Contessa Cookbook," was released in 1999 and contains a bonus recipe for overnight mac and cheese.
I wanted to try the mac and cheese recipe in the republished cookbook after I got my hands on it.
The perfect make-ahead dish, which sounded great for the holidays, was Garten's new mac and cheese. She said it's the "creamiest, most delicious mac and cheese" she's ever made, and I couldn't refuse to try it.
The mac and cheese only requires a few ingredients.
The mac and cheese is made with both Gruyre and sharp white cheddar.
You'll need the following to make Garten's dish for four.
8 ounces of cavatappi or elbow macaroni.
3 cups of heavy cream.
2 cups of cheese.
1 cup of cheese.
unsalted butter is melted
14 spoon of ground senna.
1 cup fresh white bread.
I doubled the recipe to make enough pasta for six people. I didn't make my own breadcrumbs for this recipe as I was cooking two other "Barefoot Contessa" dishes at the same time for Friendsgiving. Sometimes store-bought is fine.
If you want to make your own bread at home, you need to remove the crusts from five slices of bread. Put the bread in the bowl of the food processor and process it until you get some crumbs.
The day before Friendsgiving, I started cooking pasta.
I cooked my pasta for four minutes.
I added salt to the pot of water.
I drained the pot and set the pasta aside after letting it cook for four minutes. The pasta should not be washed during this step.
It was time to get ready.
First I made sure the cheese was sharp.
I prepared the sauce by grating the Gruyre and sharp white cheddar cheeses while the pasta was cooking. If you're making this dish for four, you'll want to grate 1 cup of your cheese and 1 cup of the other.
I have to work on the creamy sauce.
I put my two cheeses in a bowl to make the sauce.
She doesn't need to make aroux for her mac and cheese.
Her sauce is very easy to make. I put my two cheeses in a bowl.
I added the heavy cream after adding the cheeses.
I poured the heavy cream.
I added a full bottle to the sauce to make it feel less heavy, and the result was still creamy.
I added the seasoning.
I added salt, pepper, and Nutmeg.
I put salt and pepper in the bowl. If you're making this for four, you'll want to add salt and pepper.
The cavatappi pasta was thrown in after the creamy sauce was ready.
I put my hot pasta in the creamy sauce.
I covered the bowl with plastic wrap and threw it in the fridge for 24 hours, according to the instructions from Garten.
I buttered my baking dish after taking my pasta out of the fridge.
I buttered my baking dish the next day.
It is recommended that you wait about an hour before baking your creamy mixture.
She said you can microwave it for four minutes if you don't have that kind of time.
I put the pasta mixture in the baking dish.
I spread the pasta evenly over the dish.
If you're making this for four, you'll want to combine 1 cup of cheese with 2 cups of cheese.
I put the breadcrumbs on top of everything.
Anneta Konstantinides said to not forget the breadcrumbs.
If you made your own breadcrumbs, you should combine them with 2 ounces of butter and sprinkle on top.
I cooked my mac and cheese for 25 minutes, making sure to rotate it halfway through.
I was rotating my pasta halfway through the baking time.
I baked mac and cheese at 400 degrees.
The mac and cheese was golden brown when it came out of the oven.
Everyone's favorite dish at Friendsgiving was Ina Garten's overnight mac and cheese.
I loved that the dish took less than 30 minutes to finish, and it looked great. I was able to bake it as my friends arrived so I could serve it straight out of the oven.
The mac and cheese was the star of the dinner table.
The pasta was the biggest hit.
Everyone couldn't stop talking about the mac and cheese on the Thanksgiving spread, which included cornbread, mashed potatoes, brisket, roast chicken, and the craziest Thanksgiving cake you'll ever see.
The sauce was decadent without overpowering the entire dish, and the crust created by the breadcrumbs gave each bite a delicious crunch.
The pasta was creamy and the mix of salt and breadcrumbs was perfect, according to my sous chef.
Our friend Jeff said he loved how all the pasta hugs the cheese and breadcrumbs. It's like a hug in your mouth.
The mac and cheese was simple but delicious. I'll be making it for parties after Thanksgiving.
The pasta was delicious.
The recipe for Garten's dish is fairly simple, but it's so decadent it's hard to believe. It's a great pasta for a dinner party where you'll be juggling quite a few things, or a quick but easy dish to delight everyone at a potluck.
I would make this pasta for a busy week in winter since it's so comforting. We loved this mac and cheese so much that we ate it the next day without even bothering to warm it up. It's so delicious.
This overnight mac and cheese is perfect for impressing at the next holiday party or just for a comforting bowl of pasta.
The original article is on Insider.
