Overnight Macaroni and Cheese
Servings 8
Ingredients
- 4 cups whole milk
- 2 cups uncooked elbow macaroni
- ¼ stick butter diced into small cubes
- 16 ounces cheddar cheese shredded (definitely use a block of cheese and grate it yourself -- the pre-shredded packaged stuff just doesn't melt as well)
- ¼ teaspoon salt
Instructions
- Grease a 13-inch by 9-inch baking dish. Spread half of the 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 degrees F for approximately 45 minutes - 1 hour. Remove foil during the final 10-15 minutes to allow top to brown and become crispy.