Why I’ll Never Make Mac & Cheese Without Ina Garten’s Brilliant “Rest” Rule (It Tastes Incredible)

If you scroll on TikTok right now, you’ll probably see the sprawling debate about a popular holiday side. 

Many creators argue that people should bring back the practice of making “OG mac and cheese,” a casserole-style version, rather than the type filled with noodles swimming in an overly creamy sauce. If you agree with this point and prefer ones with gratin-like edges and a custard-like texture, you’ll want to pay close attention to a hack from Ina Garten that’ll help you easily execute this comfort food. 

Ina shared an overnight mac and cheese recipe on the Barefoot Contessa website. Unlike traditional methods of making casserole-style mac and cheese, which require a roux — a mixture of fat and flour used to thicken sauces — this recipe skips that step. Instead, Ina simplifies the process by letting the noodles and cheese sauce sit in the fridge for 24 hours before baking.

To create this overnight mac and cheese, boil cavatappi pasta for four minutes (it will be undercooked), then pour the hot pasta into a medium-sized bowl. Immediately add cream, Gruyère, cheddar, nutmeg, salt, and pepper to the noodles and combine. Cover the bowl with plastic wrap and refrigerate for 24 hours.

“The pasta will absorb the cream and expand,” Ina explains. The following day, take the mac and cheese mixture from the fridge and let it come to room temperature (about an hour!). Then add it to a buttered casserole dish, sprinkle more cheese on top, and bake for 20 to 25 minutes, rotating halfway through, until it turns golden-brown.

So, does this mac and cheese trick actually work? A few years ago, Culinary Producer Kelli Foster put it to the test. In her review of Ina’s overnight mac and cheese, Kelli said, “If you prefer a thicker, more casserole-style mac and cheese, look no further!” Followed by a conclusion of, “Every single element — the texture of the noodles, the level of seasoning, the amount of cheese and breadcrumbs — is perfectly spot-on. I loved the two-to-one ratio of nutty Gruyère to sharp cheddar, and the addition of nutmeg reminded me of a classic béchamel and made the casserole feel a little fancy.”

So, if you’re in charge of making the baked macaroni and cheese this year and don’t want to offend any guests who prefer the casserole-style version, you may want to try this hack from Ina. The Barefoot Contessa host is known for her famous mac and cheese recipes, like her popular one that leans on thinly sliced tomatoes and breadcrumbs as a topping.