Overnight Macaroni and Cheese

Ingredients

• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 12 ounces uncooked dried campanelle pasta
• 4 1/2 cups Land O Lakes® Heavy Whipping Cream
• 12 ounces (3 cups) Land O Lakes® Sharp White Cheddar Cheese Chunk shredded, divided
• 6 ounces (1 1/2 cups) Land O Lakes® Creamy Italian Blend Cheese Chunk shredded, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 2 tablespoons plus 1/4 cup Land O Lakes® Butter melted, divided
• 3 cups bread crumbs, from fresh white bread

Instructions

1. 1

   Bring 1 gallon water to a boil in large stockpot. Add 1 tablespoon salt. Add pasta; cook 4 minutes. (Pasta will be undercooked.) Drain; set aside.

2. 2

   Combine whipping cream, 1 1/2 cups Cheddar cheese, 3/4 cup Creamy Italian cheese, remaining 1 teaspoon salt, smoked paprika and pepper in large bowl. Stir in pasta; cover with lid or plastic wrap. Refrigerate at least 24 hours.

3. 3

   Remove macaroni and cheese from refrigerator 45 minutes before baking.

4. 4

   Heat oven to 400°F.

5. 5

   Brush 13x9-inch baking dish with 2 tablespoons melted butter. Stir pasta mixture well; spread evenly into baking dish. Top with remaining 1 1/2 cups Cheddar cheese and 3/4 cup Creamy Italian cheese.

6. 6

   Toss bread crumbs with remaining 1/4 cup melted butter; sprinkle over shredded cheese. Bake 20-25 minutes or until sauce is bubbling and bread crumbs are deep golden brown. Let stand 10 minutes. Serve hot.