Everything you need to know about eating and cooking with curds
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?