Overnight mac & cheese from Go-To Dinners (page 157) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate unbaked pasta mixture overnight.

  • angela_gnbj4y on April 13, 2026

    This is a great recipe IF you back way down on the salt. We always make it with a full pound of pasta instead of 12 oz. Whatever shape I happen to have at the time. I also usually use panko breadcrumbs. I make the mixture, pour it into the pan I will bake it in, and bake it straight out of the fridge the next day. It goes great with steamed broccoli.

  • SpatulaCity on December 31, 2023

    The easiest macaroni and cheese to make. Going into the oven I was worried because the noodles looked like they had absorbed most of the sauce - thought I’d have a dry Mac on my hands. But it came out great and wasn’t dry at all. I did cut the cream with Half and half to slightly reduce the richness. If making again I’d change the following: add seasonings! A spoonful of Dijon, few dashes of Worcestershire sauce, and some Onion, Garlic and Paprika powders would be great here and not add to the overall assembly time. Also to use 50% cheddar and 50% gruyere, and cut the heavy cream with half and half.

  • anya_sf on November 01, 2023

    I scaled the recipe down to 8 oz pasta, using equal parts heavy cream and half-and-half. The cream wasn't absorbed in the fridge overnight, nor after 20 min baking, but was after 30 min in the oven. Very good, but of course very rich. My family still prefers Ina's standard mac & cheese recipe from Family Style.

  • anya_sf on October 30, 2022

    Same recipe as the Costco reissue of TBCC, but scaled up 50%.

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