For the Mac & Cheese:
8 oz elbow or cavatappi pasta
3 cups heavy cream
2 cups grated Gruyere
1 cup grated sharp white cheddar
3 scrapes Nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp House Blend
For the Bread Crumb Topping:
2 Tbl butter, melted
1 1/2 cups fresh bread crumbs
1 tsp House Blend

Leave it to Ina Garten to deliver the ultimate in comfort food in a convenient overnight version. This recipe is a revelation in making sure flavors meld and decadence builds. The tender macaroni swims in a rich, creamy cheese sauce. We add in the classic ground mustard flavor with our House Blend – an aromatic, mustard-rich, all-purpose pantry staple. Indulgent and satisfying and ready to feed a crowd. We love this minimal fuss, delicious dish from Ina.


1.The day before making the pasta, prepare the cream mixture and parcooked pasta.
2.In a bowl large enough to hold the pasta, combine the cream, nutmeg, House Blend, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 cup of the Gruyere and ½ cup of the Cheddar. You'll use the remaining cheese to top the mac and cheese before baking.
3.Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes. Drain and add the par-cooked hot pasta to the bowl with the cream mixture. Cover the bowl with plastic wrap, and refrigerate for a full 24 hours. The pasta will absorb the cream and expand.
4.Preheat the oven to 400°F. When ready to cook, allow the mixture to sit at room temperature for at least 30 mins. (You can also microwave it for 4 minutes.)
5.Butter a 9X13 baking dish or large gratin. Transfer the mixture to the dish and spread it evenly. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. Spray a piece of foil with nonstick spray and cover the mac and cheese tightly. Bake for 25 minutes. The middle of the mac and cheese should be hot and the mixture should be bubbling. Take a macaroni to check for tenderness. If it is too al dente, re-cover with foil and bake for an additional 5-10 mins or until tender.
6.Remove from the oven and remove the foil. Scrape any stuck on pieces from the foil back into the pan. Combine the bread crumbs, melted butter and House Blend and sprinkle evenly on top of the mac & cheese. Bake for an additional 12 minutes, rotating halfway through, until the top is golden brown and crusty. Serve hot.

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