Overnight Mac & Cheese

Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain.

In a large glass bowl, combine the heavy cream, grated Gruyère, grated white cheddar, ground nutmeg, and a generous grind of black pepper; stir until the cheese begins to melt.

Grind freshly ground black pepper into the cheese‑cream mixture.

Add the cooked pasta to the cheese‑cream mixture and toss to coat evenly.

Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F (350°F). Grease a baking dish with a little Kerrygold Pure Irish Butter.

In a separate bowl, mix the melted Kerrygold Pure Irish Butter with the fresh white breadcrumbs until the crumbs are lightly coated.

Transfer the chilled macaroni‑and‑cheese mixture to the prepared baking dish.

Sprinkle the buttered breadcrumb topping evenly over the surface.

Bake for about 30 minutes, or until the top is golden brown and the sauce is bubbling.