Name: Macaroni Au Gratin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-American
Ingredients: 8 ounces elbow macaroni; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup shredded sharp cheddar cheese; 1/2 cup grated Gruyère cheese; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup panko breadcrumbs; 1 tablespoon olive oil; 2 tablespoons grated Parmesan cheese

Jump to Recipe·Print Recipe

If you crave the timeless comfort of a bubbling, cheesy pasta bake, Macaroni Au Gratin is about to become your newest obsession. Imagine tender macaroni noodles wrapped in a velvety, two-cheese sauce, all crowned with a crisp, golden breadcrumb topping that shatters as you serve. This classic dish beautifully melds French technique with American indulgence, capturing both elegance and homeyness. Whether served for a cozy family dinner or dressed up for a special occasion, every bite feels like a delightful hug in a bowl. Get ready to fall in love with the magic of Macaroni Au Gratin!

Macaroni Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

Macaroni Au Gratin is proof that simple, quality ingredients are all you need to turn pantry staples into pure comfort. Each one plays a starring role, from the creamy sauce to the perfectly crisp topping.

Elbow Macaroni (8 ounces): These iconic noodles are perfect for soaking up all that luscious cheese sauce and holding their shape during baking.
Unsalted Butter (2 tablespoons): Butter creates a rich base for your roux, delivering depth and flavor right from the start.
All-Purpose Flour (2 tablespoons): The flour helps thicken the sauce, creating that signature silkiness without any lumps.
Whole Milk (2 cups): Whole milk makes the sauce ultra creamy; any less, and it just wouldn’t be the same!
Shredded Sharp Cheddar Cheese (1 cup): Cheddar offers bold, tangy flavor and color that defines Macaroni Au Gratin.
Grated Gruyère Cheese (1/2 cup): Gruyère melts like a dream and adds a nutty, sophisticated note—Swiss cheese works in a pinch.
Ground Nutmeg (1/4 teaspoon): Just a hint of nutmeg brings warmth and highlights the other flavors beautifully.
Salt (1/2 teaspoon): Essential for balancing the richness and letting the cheese flavors shine.
Black Pepper (1/4 teaspoon): Adds a subtle kick and depth to every mouthful.
Panko Breadcrumbs (1/2 cup): Extra crispy and light, panko gives the topping its irresistible crunch.
Olive Oil (1 tablespoon): Helps toast the breadcrumbs to golden perfection and adds a touch of fruity savoriness.
Grated Parmesan Cheese (2 tablespoons): Parmesan amps up the savory, salty flavor of the topping.

How to Make Macaroni Au Gratin

Step 1: Prep and Cook the Pasta

Start by preheating your oven to 375°F (190°C). Cook the elbow macaroni in a large pot of salted, boiling water until just al dente—about a minute less than package directions. Drain well, then set aside. This step is crucial; slightly undercooked pasta ensures your Macaroni Au Gratin doesn’t go mushy as it bakes.

Step 2: Make the Cheese Sauce

In a medium saucepan, melt the unsalted butter over medium heat. Sprinkle in the flour while whisking constantly to form a smooth roux—let it cook for about 1–2 minutes, just long enough to lose that raw flour taste. Gradually whisk in the whole milk, pausing to ensure the sauce stays smooth. Keep stirring until the sauce thickens to a creamy consistency, which takes about 5–7 minutes.

Step 3: Create the Cheesy Magic

Remove the saucepan from heat and add both shredded cheddar and grated Gruyère cheeses. Sprinkle in the ground nutmeg, salt, and black pepper. Stir until all the cheese melts and the sauce is glossy. This is where Macaroni Au Gratin truly gets its signature depth—you’ll notice how beautifully the two cheeses and nutmeg play together.

Step 4: Combine Pasta and Sauce

Fold the cooked macaroni into the cheese sauce, stirring gently to coat every piece. Make sure the macaroni is evenly coated; you don’t want to miss a single cheesy bite!

Step 5: Prepare the Topping

In a small bowl, combine the panko breadcrumbs, olive oil, and grated Parmesan cheese. Mix until the crumbs are evenly moistened and clumpy—this will help them crisp up gorgeously in the oven.

Step 6: Assemble and Bake

Grease a medium baking dish and pour in your macaroni mixture. Smooth it out, then shower the breadcrumb topping evenly across the surface. Pop it in the oven and bake for 20–25 minutes, until the top is deeply golden and the cheese bubbles around the edges. Let your Macaroni Au Gratin rest for at least 5 minutes before serving so the cheesy sauce can thicken up just right.

How to Serve Macaroni Au Gratin

Garnishes

A sprinkle of fresh chopped parsley adds a pop of color and cuts through some of the richness. For an elevated touch, try microgreens or a faint dusting of smoked paprika. Each bite feels even more special with a little flourish on top.

Side Dishes

Balance the indulgence of Macaroni Au Gratin with simple, crisp greens—think an arugula salad dressed with lemon vinaigrette or roasted asparagus. Garlic bread or a crusty baguette is never out of place, perfect for scooping up any leftover sauce.

Creative Ways to Present

If you’re serving for a crowd, bake Macaroni Au Gratin in individual ramekins—everyone loves their own mini gratin! Alternatively, spoon it into hollowed tomatoes or bell peppers before baking for a colorful, playful twist that’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Let any leftover Macaroni Au Gratin cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making leftovers a prized treat.

Freezing

To make future meals a breeze, freeze portions tightly wrapped in both plastic and foil. Macaroni Au Gratin freezes up to 2 months—just note the breadcrumb topping will be less crisp after thawing, though still delicious.

Reheating

For best results, reheat in a 350°F (175°C) oven until warm and bubbly—about 10–15 minutes for single servings. Cover loosely with foil to prevent the top from over-browning. A quick broil at the end revives that signature crispy topping!

FAQs

Can I use a different pasta shape besides elbows?

Absolutely! While elbow macaroni is classic for Macaroni Au Gratin, any short, sturdy pasta like cavatappi or penne works well and holds up beautifully to the cheese sauce.

Is Gruyère cheese essential?

Gruyère adds a gorgeous nutty flavor, but if you don’t have it, Swiss cheese is an excellent substitute. If you’re feeling adventurous, try blending in other melting cheeses like fontina for a new twist.

Can I add protein to this dish?

Yes! Cooked bacon or sautéed onions can be mixed into the macaroni before baking for extra flavor. Shredded rotisserie chicken or cooked mushrooms also fit right in and make Macaroni Au Gratin even heartier.

How do I prevent my sauce from becoming lumpy?

The key is to whisk constantly when adding flour to butter (to form the roux) and to add the milk gradually. If lumps sneak in, a quick blend with an immersion blender before adding the cheese will smooth things out instantly.

Can I make Macaroni Au Gratin ahead of time?

Yes, you can assemble the gratin a day in advance, cover it, and refrigerate before baking. Add the breadcrumb topping just before baking for best crunch, and bake straight from the fridge, adding a few extra minutes if needed.

Final Thoughts

I can’t recommend Macaroni Au Gratin enough, whether you’re gathering loved ones or simply treating yourself. It’s one of those feel-good, go-to recipes that never fails to impress and always brings smiles to the table. Let yourself savor those creamy, cheesy layers and see why this classic deserves a regular spot in your kitchen. Enjoy every cheesy, golden bite!

Macaroni Au Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and creamy macaroni au gratin recipe that combines tender elbow macaroni with a rich cheese sauce, topped with crispy breadcrumbs. Perfect for a comforting family meal or a special dinner.

Ingredients

Scale

Elbow Macaroni:

8 ounces elbow macaroni

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup grated Gruyère cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

Breadcrumb Topping:

1/2 cup panko breadcrumbs
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook the macaroni: Cook the macaroni in salted boiling water until al dente, then drain and set aside.
Make the cheese sauce: Melt butter in a saucepan, add flour and whisk to make a roux. Gradually whisk in milk until thickened. Remove from heat and stir in cheeses, nutmeg, salt, and pepper. Fold in cooked macaroni.
Prepare the topping: Combine panko breadcrumbs, olive oil, and Parmesan cheese in a bowl.
Assemble and bake: Pour the macaroni mixture into a greased baking dish, sprinkle the breadcrumb topping over it. Bake for 20–25 minutes until golden and bubbly.
Serve: Let it rest for 5 minutes before serving.