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
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.
Notes
- You can substitute Gruyère with Swiss cheese.
- For extra flavor, add cooked bacon or sautéed onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
