Macaroni Au Gratin is a classic comfort dish that elevates simple pasta to an elegant delight. This French-inspired recipe features tender macaroni enveloped in a rich, creamy béchamel sauce, infused with sharp cheddar and nutty Gruyère cheeses. Topped with a golden, buttery breadcrumb crust, it’s baked to bubbly perfection, creating a luscious casserole that is equal parts creamy and crunchy. Perfect as a side dish for holiday meals or a satisfying main course with a crisp green salad, this dish is sure to impress both family and guests alike.
Ingredients:
- For the pasta:
- 12 oz (340 g) elbow macaroni
- Salt for pasta water
- For the béchamel sauce:
- 4 tbsp (56 g) unsalted butter
- 4 tbsp (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard
- 1/4 tsp nutmeg
- Salt and pepper to taste
- For the cheese:
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Gruyère cheese
- For the topping:
- 1 cup (50 g) panko breadcrumbs
- 2 tbsp (28 g) melted butter
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp dried parsley or fresh parsley, chopped (optional)
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside. - Prepare the béchamel sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden. Slowly pour in the warm milk and cream, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Stir in the Dijon mustard, nutmeg, salt, and pepper. - Incorporate the cheese:
Remove the sauce from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Add the cooked macaroni to the sauce, mixing until evenly coated. - Assemble the dish:
Preheat your oven to 375°F (190°C). Transfer the macaroni mixture to a greased 9×13-inch baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle the breadcrumb mixture evenly over the macaroni. - Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. - Serve:
Let the macaroni au gratin cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Tips:
- For extra flavor, add a pinch of garlic powder or smoked paprika to the breadcrumb topping.
- Substitute Gruyère with Fontina or Monterey Jack if you prefer a milder flavor.
