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Creamy Make-Ahead Baked Macaroni and Cheese
When you need a rich, comforting side dish but don't want to spend all day in the kitchen, this baked pasta is your answer. Heavy cream, fontina, and Monterey Jack create a luxurious base that absorbs right into the noodles overnight. You'll add a quick homemade breadcrumb topping just before baking for the ultimate textural contrast. It's a lifesaver for holiday dinners or busy weekends when you want to prep ahead and still serve something spectacular.
Equipment
- Oven
- Stovetop
- Food processor
- Skillet
Ingredients
- 10 oz. uncooked elbow macaroni
- 4 Tbsp. unsalted butter, divided
- 3½ cups heavy whipping cream
- ⅛ tsp. ground nutmeg
- 2 cups shredded fontina cheese, divided
- 1½ cups shredded Monterey Jack cheese, divided
- 1¼ tsp. kosher salt, divided, plus more for salting water
- 1 tsp. black pepper, divided
- 5 white bread slices
- 2 Tbsp. chopped fresh flat-leaf parsley
Instructions
- 1Bring a large pot of salted water to a boil. Cook the elbow macaroni for 4 minutes so it remains partially uncooked. Drain the pasta and spread it out on a rimmed baking sheet to cool for 10 minutes. Cooling stops the cooking process so the noodles don't turn to mush later.
- 2Coat a 13 by 9-inch baking dish with 1 tablespoon of butter.
- 3Return the cooled pasta to the pot. Stir in the heavy cream, nutmeg, 1 cup of fontina, 3/4 cup of Monterey Jack, 1 teaspoon of salt, and 3/4 teaspoon of black pepper until thoroughly combined.
- 4Transfer the pasta mixture into the buttered baking dish. Scatter the remaining 1 cup of fontina and 3/4 cup of Monterey Jack evenly over the top. Cover the dish tightly and chill in the refrigerator for 12 to 24 hours. This long rest allows the pasta to absorb the cream and cheese.
- 5Take the baking dish out of the refrigerator 30 minutes before you plan to bake it to take the chill off. Preheat your oven to 400 degrees Fahrenheit.
- 6Put the white bread slices into a food processor and pulse 6 to 8 times to create coarse crumbs.
- 7Melt the remaining 3 tablespoons of butter in a microwave-safe bowl on high power for about 30 seconds.
- 8Add the fresh breadcrumbs, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the melted butter. Toss the mixture to coat the crumbs evenly.
- 9Remove the cover from the baking dish and scatter the buttered breadcrumbs evenly across the top of the casserole.
- 10Bake in the preheated oven for about 25 minutes until the topping turns golden brown. Garnish with the chopped fresh parsley right before serving.
Notes
- Make ahead: This recipe requires a 12 to 24-hour chill time, making it an excellent option for prepping the day before a holiday or gathering.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350-degree Fahrenheit oven until heated through.
- Swap: If you don't have fontina, Gruyère or white cheddar makes a fantastic substitute.