Overnight Macaroni and Cheese: Have You Tried It?

Famous three-Michelin star chef Guy Savoy has an overnight method for macaroni and cheese in The Best American Recipes of 2005 - 2006. The dry macaroni is soaked for 24 hours in heavy cream, milk and gruyere cheese then baked at 400 F. Has anyone had any experience with this recipe/process? I have all the ingredients and am prepared to start soaking. Will I be disappointed?

 

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