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Overnight Macaroni and Cheese
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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, shredded, divided

6 ounces (1 1/2 cups) Land O Lakes® Creamy Italian Blend Cheese, 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

How to make

  1. STEP 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. STEP 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. STEP 3

    Remove macaroni and cheese from refrigerator 45 minutes before baking.

  4. STEP 4

    Heat oven to 400°F.

  5. STEP 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. STEP 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.

Tip #1

Substitute your favorite short pasta shape for campanelle.

Tip #2

Fresh bread crumbs are a snap in your food processor. Tear bread into chunks and toss into the processor. Pulse until crumbs are desired size.

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