Make Thanksgiving easier with this make-ahead mac and cheese recipe.

(You’ve probably had it before inscalloped potatoes.)

Ingredients

10oz.

make-ahead macaroni and cheese

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uncooked elbow macaroni

4Tbsp.

unsalted butter, divided

3 1/2cups heavy whipping cream

1/8tsp.

ground nutmeg

2cups fontina cheese, shredded

1 1/2cups Monterey Jack cheese, shredded

1 1/4tsp.

macaroni pasta on baking sheet

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kosher salt, divided, plus more for salting water

1tsp.

black pepper, divided

5white bread slices

2Tbsp.

Add pasta; cook 4 minutes.

cooking macaroni and cheese

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(Pasta will not be fully cooked.)

Drain and spread on a rimmed baking sheet to cool 10 minutes.

Cover dish; refrigerate at least 12 hours or up to 24 hours.

make-ahead macaroni and cheese without baking

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Preheat oven:

When ready to bake, remove baking dish from refrigerator.

Let stand 30 minutes while oven preheats to 400F.

Make breadcrumbs:

Meanwhile, place white bread in a food processor.

homemade bread crumbs

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Pulse until coarse crumbs form, 6 to 8 pulses.

Microwave remaining 3 tablespoons butter in a medium microwavable bowl on HIGH until melted, about 30 seconds.

Stir in breadcrumbs and remaining 1/4 teaspoon each salt and pepper, and toss until breadcrumbs are evenly coated.

breadcrumbs sprinkled on macaroni and cheese

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Sprinkle with chopped parsley.

make-ahead macaroni and cheese garnished with breadcrumbs and parsley

Credit:Victor Protasio; Food Stylis: Jennifer Wenddorf; Prop Stylist: Claire Spollen