Balthazar Macaroni Gratin Aka Macaroni and Cheese
Elevate your comfort food game with Balthazar Macaroni Gratin, a luxurious take on classic macaroni and cheese. Perfectly cooked elbow macaroni is enveloped in a rich, velvety cheese sauce made with a trio of Gruyère, sharp cheddar, and Parmesan, delicately seasoned with nutmeg and black pepper for a subtle depth of flavor. Topped with golden, buttery breadcrumbs for the ultimate crispy finish, this baked dish is a crowd-pleaser that's both indulgent and satisfying. Whether you're serving it as a show-stopping side dish or the star of the meal, this recipe promises creamy, cheesy perfection in every bite. Ideal for family dinners, weekend gatherings, or special occasions, this macaroni gratin is comfort food redefined.
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 liter Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 200 grams Gruyère cheese, shredded
- 200 grams Sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 200 milliliters Heavy cream
- 150 grams Fresh breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F) and grease a large baking dish with butter or cooking spray.
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1-2 minutes less than the package instructions suggest to ensure it remains slightly firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Stir continuously to prevent browning.
Slowly pour in the milk, whisking constantly to avoid lumps. Bring the béchamel sauce to a simmer and cook for 5-6 minutes, until thickened.
Stir in salt, black pepper, and nutmeg. Then, gradually add the Gruyère, cheddar, and half of the Parmesan cheese, stirring until the cheeses are completely melted and the sauce is silky.
Remove the sauce from heat and add the heavy cream. Stir well to combine.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring the pasta is fully coated.
Pour the macaroni mixture into the prepared baking dish, spreading it out evenly.
In a separate bowl, combine the breadcrumbs with the remaining Parmesan cheese and olive oil. Mix until the breadcrumbs are evenly coated in the oil.
Sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling around the edges.
Let the macaroni gratin rest for 5 minutes before serving. Enjoy your decadent, cheesy masterpiece!
Nutrition Facts
Calories |
5820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.7 g | 410% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 72.2 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 5358 mg | 412% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
