barefoot contessa | Find more great recipes online at emmaer.site/recipes
Serves 6-8 | Level: Beginner
From the cookbook:
Go-To Dinners
A day before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside.
Meanwhile, in a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyère, ¾ cup of the Cheddar, the nutmeg, 1 tablespoon salt, and 1½ teaspoons pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic, and refrigerate for 24 hours. The pasta will absorb the cream and expand.
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