Remove the from pan and set aside, and cool for about a hour. Cook the crumbs until toasted or lightly brown on all sides. For reference, I used two to three teaspoons of each. In a small pan, on medium-low heat, add three tablespoons of olive oil and your diced bread. To make your own, just tear bread (both body and crust) into very small pieces. So, I made my own bread crumbs, and while I may be biased, I think they're tastier prepared this way. My grocery store was out of fresh bread crumbs and I don't own a food processor (yet). It's completely doable, but you'll need to add a few extra minutes to the overall prep time. The gruyère is usually sold in blocks, meaning you'll have to grate the cheese yourself. You'll likely be able to find shredded white cheddar in the store, but gruyère is a completely different story. Keep reading for the full recipe and a few tips and tricks I've included along the way! While that might seem like a little much, I can promise you that the end product is more than worth it. More specifically, it needs to chill for 24 hours. Ina's secret? As the name hints, the dish refrigerates overnight. Oozing with melted cheese, each bite is truly better than the last, and you won't be able to put your fork down (at least I couldn't). So when I spotted Ina Garten's recipe for her overnight mac and cheese, I knew I had to at least try it since it checks all the boxes and is perfect for beginners like myself. The key is finding the perfect balance between sauce consistency, different cheeses, and cooking method (baking or stovetop). While it can be such a simple and easy dish, it can also be tricky to get really, really right when you attempt to make it outside of a box. And for me, mac and cheese has always been at the top of that list. Although I've been getting more comfortable in the kitchen lately, there are still some foods I'd rather leave to the professionals.
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