Dumb and Bake Overnight Macaroni and Cheese #macaroni #cheese
You don’t even need to boil the pasta for this Dump-and-Bake Overnight Macaroni and Cheese! It’s an easy side dish for weeknight dinners, holidays, and potluck meals with family and friends!
You’ll Need:
- 4 cups milk
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter, diced into small cubes
- 16 ounces cheese, grated (I like to use cheddar cheese, but you can also use a blend of cheddar and muenster, mozzarella, or your other favorite cheeses)*
- ¼ teaspoon salt
Instructions:
- Grease a 13-inch by 9-inch baking dish. Spread half of pasta in bottom of dish. Sprinkle with half of cheese, dot with half of the butter, and sprinkle with half of the salt.
- Repeat layers using the remaining pasta, remaining cheese, remaining butter, and remaining salt. Pour milk evenly over pasta, cover with aluminum foil, and refrigerate for approximately 24 hours.
- Bake, covered with foil, at 350°F (180°C) for approximately 45 minutes. Remove foil during the final 10 minutes to allow top to brown.
NOTES:
- *I recommend using a block of cheese that you shred by hand on a box grater. The pre-shredded cheeses that you can buy at the store include stabilizers, and I don’t think that they melt as nicely in this recipe.
- Serving a smaller family? Cut the ingredients in half and prepare the macaroni and cheese in an 8-inch square pan. The rest of the instructions remain the same.
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