Few dishes comfort quite like Macaroni Au Gratin: bubbling, golden, and decadently cheesy, this classic truly earns its place in the pantheon of all-time favorites. With its luscious cream sauce, perfect pasta, and irresistible crisp topping, Macaroni Au Gratin transforms simple ingredients into an experience everyone at the table will talk about for days. Whether you’re craving an indulgent weekday dinner or searching for the ideal side for a special occasion, this recipe delivers every bit of the cozy warmth and flavor you crave.
Ingredients You’ll Need
The beauty of this Macaroni Au Gratin is how a handful of kitchen staples come together to make something spectacular. Each ingredient adds its own magic: creamy, sharp, rich, or delightfully crunchy—let’s see what you’ll need.
- Elbow macaroni (8 oz): The classic shape, perfectly catches the luscious cheese sauce so every bite is full of flavor.
- Unsalted butter (2 tablespoons): Adds richness to the sauce and flavor to the golden topping.
- All-purpose flour (2 tablespoons): Works with butter to thicken the creamy béchamel base.
- Whole milk (2 cups): Creates a luxurious, velvety sauce; whole milk makes all the difference here.
- Salt (1/2 teaspoon): Essential for enhancing every other ingredient.
- Black pepper (1/4 teaspoon): Adds gentle warmth and balance.
- Ground mustard (1/4 teaspoon, optional): A hint of sharpness deepens the cheesy flavor—highly recommended!
- Cayenne pepper (1/8 teaspoon, optional): A pinch introduces just the right flicker of heat.
- Shredded sharp cheddar cheese (1 1/2 cups): Delivers robust, classic cheese flavor and gooey melt.
- Grated Gruyère cheese (1/2 cup, or more cheddar): Brings nutty complexity and incredible stretch—substitute extra cheddar if needed.
- Grated Parmesan cheese (1/4 cup): The salty, savory finish your sauce needs.
- Breadcrumbs (1/2 cup): Provide unbeatable crunch on top—panko or regular both work well.
- Melted butter (1 tablespoon, for topping): Helps the topping get beautifully crisp and golden in the oven.
How to Make Macaroni Au Gratin
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). While the oven warms up, butter or spray a 9×9-inch (or similar) baking dish so you’re ready to go once the macaroni is cooked and sauced. Having your baking dish prepped makes assembly a breeze!
Step 2: Cook the Macaroni
Fill a large pot with well-salted water and cook the elbow macaroni according to package instructions until just al dente—you want it with a little bite so it holds up after baking. Drain the pasta well and set it aside while you make that dreamy cheese sauce.
Step 3: Craft the Cheese Sauce
In a medium saucepan over medium heat, melt the butter and whisk in the flour to make a smooth paste. Cook for 1 to 2 minutes, whisking constantly, until the mixture looks slightly golden and smells nutty—this cooks out the raw flour taste and becomes your sauce’s backbone. Slowly add the milk, whisking steadily to avoid lumps, and keep stirring until the mixture thickens, about 5 to 7 minutes. Season with salt, pepper, and add mustard and cayenne if desired. Now comes the magic: stir in the shredded cheddar, Gruyère, and Parmesan cheeses until everything’s melted and ultra-creamy.
Step 4: Bring It All Together
Add your cooked macaroni directly to the pot of cheese sauce and give it a good stir, ensuring every piece is fully coated in that glorious, silky sauce (this is one of those joyfully satisfying moments). Pour the cheesy pasta mixture into your greased baking dish, spreading it evenly into the corners.
Step 5: The Golden Gratin Topping
In a small bowl, mix the breadcrumbs with the tablespoon of melted butter until crumbs are evenly moistened. Sprinkle this mixture generously over the surface of the macaroni, creating a blanket that will bake up crisp and golden. This is what sets Macaroni Au Gratin apart from the average baked mac and cheese!
Step 6: Bake to Perfection
Bake in the preheated oven for 20 to 25 minutes, until the cheese is bubbling at the edges and the top is deeply golden brown. For an extra-crispy finish, you can slide the dish under the broiler for a minute or two at the end—but keep a close eye to avoid burning!
Step 7: Rest, Then Serve
Let your Macaroni Au Gratin cool for a few minutes after baking. This helps the cheese set just enough so you get neat, cozy spoonfuls, and it’s the ideal temperature for savoring every bite.
How to Serve Macaroni Au Gratin
Garnishes
Transform your Macaroni Au Gratin into a showstopper by scattering a little fresh chopped parsley, chives, or finely sliced green onion on top for a touch of color and freshness. A light sprinkle of extra Parmesan just before serving also adds a lovely salty finish and looks stunning.
Side Dishes
This dish plays beautifully with simple sides: pair it with a crisp green salad tossed in a sharp vinaigrette to balance the richness, or serve alongside roasted vegetables like broccoli or Brussels sprouts for a pop of color. For heartier meals, it’s fabulous next to roast chicken or seared pork chops.
Creative Ways to Present
Make Macaroni Au Gratin mini-style by assembling individual servings in ramekins for special occasions—the personal portions are adorable and everyone gets the coveted crispy edge. Or, use this as a filling for stuffed peppers or tomatoes for a surprising twist at potlucks or dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Macaroni Au Gratin tightly and refrigerate for up to 3 days. It reheats beautifully and makes the most amazing next-day lunch or quick weeknight bite.
Freezing
To freeze, let the cooked Macaroni Au Gratin cool completely. Wrap it well in plastic wrap and foil (or use a freezer-safe container) and store for up to one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For best texture, warm leftovers in a 350°F oven (covered loosely with foil) for about 20 minutes, uncovering for the last few to crisp the top again. In a pinch, you can reheat single servings in the microwave, just keep the power low to prevent the sauce from separating.
FAQs
Can I use different types of cheese?
Absolutely! While sharp cheddar and Gruyère are classic for Macaroni Au Gratin, you can experiment with cheeses like fontina, smoked gouda, or even pepper jack for a kick. Just be sure to choose ones that melt well for the creamiest result.
What’s the difference between Macaroni Au Gratin and regular baked mac and cheese?
Macaroni Au Gratin typically leans more French-inspired, featuring a silky béchamel base and luxurious blend of cheeses, and always finishes with a crunchy, golden breadcrumb topping. It’s a touch more elegant and nuanced, though wonderfully homey!
Can I prepare Macaroni Au Gratin ahead of time?
Yes! You can assemble everything (stop before baking), cover, and refrigerate the dish for up to a full day in advance. When you’re ready to serve, bake as directed, adding an extra 5 to 10 minutes if it’s cold from the fridge.
How do I get an extra-crispy gratin topping?
For that irresistible crunchy finish, use panko breadcrumbs and don’t skip tossing them with melted butter. Broiling for the last minute or two is the secret to a beautifully golden, crisp crust—just keep a close eye so it doesn’t burn.
Is this recipe vegetarian?
Yes, as long as you’re using vegetarian-friendly cheeses (and not adding things like bacon or ham), this Macaroni Au Gratin is a vegetarian treat everyone can enjoy!
Final Thoughts
If there’s one dish guaranteed to please a crowd and warm every soul at the table, it’s this Macaroni Au Gratin. With its velvety sauce, irresistible cheesy flavor, and shatteringly crisp topping, it may well become your new comfort food obsession. Gather your loved ones and give it a try—your taste buds will thank you!
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Macaroni Au Gratin Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of Macaroni Au Gratin, a comforting baked pasta dish loaded with cheesy flavors and a crispy breadcrumb topping.
Ingredients
Main Ingredients:
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Sauce:
- 1/4 teaspoon ground mustard (optional)
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Gruyère cheese (or more cheddar)
- 1/4 cup grated Parmesan cheese
Topping:
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the macaroni: Cook the macaroni in salted water until al dente. Drain and set aside.
- Make the cheese sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk, stirring until thickened. Season with salt, pepper, mustard, and cayenne. Add cheeses and stir until smooth.
- Combine and bake: Mix cooked pasta with cheese sauce, transfer to a baking dish. Top with buttered breadcrumbs. Bake until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- For a richer version, use half-and-half instead of milk.
- Add cooked bacon, ham, or sautéed onions for extra flavor.
- You can broil the top for 1–2 minutes for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: French-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 65 mg
