The easiest mac and cheese made made with overnight prep it's so easy and delicious!
You don’t even need to boil the pasta for this Dump-and-Bake Overnight Macaroni and Cheese! It’s an easy side dish for weeknight dinners, holidays, and potluck meals with family and friends!
4 cups milk
2 cups uncooked elbow macaroni
2 tablespoons butter, diced into small cubes
16 ounces cheese, grated (I like to use cheddar cheese, but you can also use a blend of cheddar and muenster, mozzarella, or your other favorite cheeses)*
¼ teaspoon salt
Grease a 13-inch by 9-inch baking dish. Spread half of pasta in bottom of dish. Sprinkle with half of cheese, dot with half of the butter, and sprinkle with half of the salt.
Repeat layers using the remaining pasta, remaining cheese, remaining butter, and remaining salt. Pour milk evenly over pasta, cover with aluminum foil, and refrigerate for approximately 24 hours.
Bake, covered with foil, at 350°F (180°C) for approximately 45 minutes. Remove foil during the final 10 minutes to allow top to brown.
*I recommend using a block of cheese that you shred by hand on a box grater. The pre-shredded cheeses that you can buy at the store include stabilizers, and I don’t think that they melt as nicely in this recipe.
Serving a smaller family? Cut the ingredients in half and prepare the macaroni and cheese in an 8-inch square pan. The rest of the instructions remain the same.