Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Combine the breadcrumbs and the 3 tablespoons melted butter and sprinkle evenly over the cheese. Combine the remaining 1½ cups Gruyère and 3/4 cup cheddar and sprinkle evenly on top. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. (You can also microwave it for 4 minutes.) Preheat the oven to 400 F. When ready to bake, allow the mixture to sit at room temperature for about one hour. Toss cheese sauce & macaroni noodles together. Mac and Cheese Recipe - The BEST Macaroni and Cheese Ever Soul Food Cooking 194K subscribers Join 2. The pasta will absorb the cream and expand. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. To make enough for 6 to 8 servings, heat the oven to 425 degrees. Stir the hot pasta into the cream mixture, cover the bowl with plastic and refrigerate for 24 hours. In a saucepan, melt 1/2 cup (1 stick) butter over medium heat. Meanwhile, in a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyère, 3/4 cup of the cheddar, the nutmeg, 1 tablespoon salt and 1½ teaspoons pepper. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). A day before you plan to serve, bring a large pot of water to a boil.

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