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I have never heard of such a thing, but I'd be really interested as to how it turns out. Please, let us know.

Almost impossible to imagine Savoy being wrong on something like this...

I'm dying to hear how it turns out, especially the final consistency of the sauce. I'm thinking it should be wonderfully creamy, as you'll have retained all of the starch from the pasta that would normally be lost in the cooking water. Also, the liquid and lactic acid in the milk probably help get the pasta partly "cooked" before baking.

I hope you're making it tonight. I'm drooling at the thought, and prepared to validate your test through duplication once you have your initial findings!

Well, first of all, that's not a very big batch of m'n'c so you can always roast a chicken or something to have with it, just in case.

Second, it sounds like it may be one of the "dry" versions, which are super delish, but definitely not anywhere near blue box in texture. When I say dry, I'm thinking of one that usually has a a gratinee topping (e.g., bread crumbs or panko), and is very cheese-intense in terms of flavor, but not much in terms of sauciness. I think of them as actually being more like the "original" m'n'c which typically was just mac, butter and cheese -- no cream, no sauce, etc.

Anyway. More cheese might be good, but it also might break and end up greasy/gloopy. I guess I'm not much help here. But I do have one final thought. If SO doesn't like it, it just means more for you!
;-D

In the cookbook "Not Your Mother’s Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann there is a recipe for macaroni and cheese that uses uncooked macaroni. It is very good.

I also can't wait to hear how these turned out! I never make macaroni & cheese since I would be the only once in the house to eat them. But...it sounds too good, and the weather is right, so I just might go for it:-)

I have an oven baked pasta recipe along the same lines but even less prep:
soak 8 oz dry ziti (or any other shape you like) in 6 tbs olive oil (obviously only the best you have) for around 20 minutes. add a 28oz can of crushed tomatoes & salt & pepper to taste. bake for about 40-45 min at 400, stirring every 15 min. it's the easiest no brainer emergency dish in the world...you can fiddle with and mix in things at the end to make it more substantial but it's pretty fine all on it's own.
forgot where i got it but have been making it for years.

would really like to try the 24 hour mac & cheese too. i assume the "soaking" in this recipe takes place in the fridge!

can't wait to hear from whoever tries this one first!

Is it wrong that I'm more excited to find out about this pasta dish than I am about going out on a date tonight?

OK how long do you bake?
I need to know when this dish is going to be ready.
I am so hungry, but don't worry I don't know where you live.

My date was actually pretty good. How was your mac and cheese?

All - 9:07 PM ET - Husband is quite satiated after 2 helpings and the only reason he did did not go in for 3 was because I also forced a bowl of soup down him. I have to say I am quite surprised and delighted with the results. But I certainly hope our dining experience didn't seriously delay the dating experience! You guys are hilarious!!!

This mac and cheese was unlike any I have ever had. The texture and creaminess were so reminiscent of the Pommes Dauphinoise that I make from James Peterson's Fabulous French Food. I thought that myself, however I did not verbalize it . Then he says " this reminds me of the potato gratin you make"; well, it is also French!

Here's the recipe kids -

8 oz elbow macaroni (a good imported one from durum wheat is recommended)
1 1/4 c milk
2 c heavy cream
1 c grated Gruyere or Emmental
salt
freshly ground pepper

- Ok, here's the part I forgot to do. Don't ask...
The day before you plan to serve the gratin, bring a large pot of salted water to a boil. Add the macaroni and cook for 4 min. or until very al dente. Drain and cool under cold running water.

- now you can pick up where I started -
Combine the milk, cream, and 1/2 c of the cheese in a large bowl. Toss in the pasta and mix well. Salt and pepper to taste. Cover with plastic wrap and refrigerate for 24 hours. The pasta will absorb the milk mixture and expand.

When ready to serve, bring the macaroni mixture to room temp.

Preheat oven to 400F. Place the pasta in a 2 qt. baking dish. Sprinkle the remaining 1/2 c cheese on top. Bake for 15-20 min or until golden and crusty.

As I admitted previously, I accidentally omitted the pasta pre-cooking step. ( well, it's a very complicated recipe, after all and there were extenuating circumstances!)
Note at the bottom of the recipe * The degree to which the macaroni absorbs the milk and cream bath varies greatly. If there seems to be a great deal of creamy milk in the pasta mixture when you're ready to bake it, pour it off and measure it. You can return 1/2 c to the pasta, but any more will make it too wet.

I left all the milk/cream in the pasta and baked it for an additional 5-10 min. I think this kind of compensated for the omission of the pre-boil step. Since this dish has already been requested again soon, the next time I'll really follow the directions. Seriously.....

Yay! Sounds like you did a brilliant job (even with the omission)! Guess what I'm cooking this weekend?:-)

Thanks so much for the recipe and the report, it was worth the wait:-)!

BTW.... I forgot to say...

CONGRATULATIONS! Great recovery from your little flub!

And BTW, I've taken kitchen flubs to a new height. Some of my recoveries have been nothing short of miraculous. Was it Julia Child who said to just tell people it was supposed to turn out that way? I stopped apologizing a long time ago for my kitchen nightmares and just let people eat them.

Happy Valentine's Day!

Thanks a lot for sharing this recipe... I will make it today to eat tomorrow. I already make manicoti using uncooked pasta, but this one is a new one to me.

I will certainly try it and hopefully enjoy it as much as you guys did... Thanks again.

@LoCo, Yeah, I figured I would check in around 9:30 last night, but of all
things, I lost my internet and cable around 7-ish and didn't get it back until 8 a.m. this morning. Ya'll should have seen me this morning trying to find out how the dish turned out, LOL.
@Frederika, I think by skipping the 4 minute boil, you've made it an easier recipe. All due respect to Guy, but I'm going to do it your way. ;o)

@ hanak - thanks. I was thinking of doing that same thing... I have some fresh mozarella and home grated pecorino/parmesan mixture.

I was not kidding you - it only has about 20 minutes to go in the oven... you solved my lunch indecision today. Thanks a lot.

I will most definetly post it today in my blog... and give you full credit.

Madelyn.
KarmaFreeCooking

My mother-in-law passed on this recipe to her son (aka: my husband) that he loves:

3 tbls butter, melted in a 9 x 13 pan
1 tsp dry mustard
2 cups elbow macaroni, uncooked
2 cups sharp cheddar cheese, cubed or shredded
3 3/4 - 4 cups milk

Preheat oven to 350.

Add dry mustard to melted butter and stir. Add dry macaroni and toss to combine and coat with butter/mustard mixture. Top with cheese. DO NOT STIR. Add milk. DO NOT STIR. Place in preheated oven and bake for 45-55 minutes. Macaroni will be al dente when done and there will be crispy/crusty bits aroiund the edges.

Now I play with this recipe a lot! I will use extra sharp cheese or other cheeses, different shaped pasta (penne, bowties, shells etc), I add broccoli, cut up hot dogs (my daughter loves when I do that!) etc.

@ hanak and the whole thread.... a promise is a promise...

here is the link - for the Easiest Baked Penne ever - a recipe I have known for less than 24 hours.

Thanks a lot!!! I am trying the overnight macaroni and cheese next... Thanks frederika.

Madelyn
KarmaFreeCooking

You guys, I love this thread.

I tried this recipe as my first foray outside of blue-box mac and cheese. No pre-boiling, and it came out delicious!

I wonder if it would work with whole wheat, kamut or spelt pasta. I wouldn't want to do it with brown rice pasta, because that falls apart when cooked stove top so it would turn to mush during the soaking process. I tend to avoid white pasta (refined flour altogether) but acknowledge that durham semolina is commonly used because it holds up well.

Any thoughts?

@CanadianFoodieGirl, I didn't read your post before, kind of wish I had- but I am as we speak trying it w/ brown rice pasta. I skipped the preboiling step a la Frederika and am only going to soak pasta for about 8 hrs, not overnight. Will report back on how it went after I eat it tonight- whether it's yummy or just a big ol' pile o' mush!

@CanadianFoodieGirl - I am in the process of making this recipe with whole wheat pasta. I am quite sure it will hold up nicely as it is somewhat denser than regular white pasta, I believe. I also decided to omit the pre-boiling step (frederika, it seems like you have quite a number of followers there:-)). I did, however, start soaking it last night. Will report later, but I have a feeling it should be good:-)

If anyone is still checking this thread, I have a question: while I know I am going to try this because a.) I am a sucker for new techniques and kitchen adventures, and b.) it's MACARONI & CHEESE!, why are we doing this? I am just curious about what the benefit/result is with this method that makes it in some way preferable to others. What should I be looking for?