Macaroni Gratin
Indulge in the ultimate comfort food with this classic Macaroni Gratin recipe, a luxurious twist on baked mac and cheese. Featuring tender elbow macaroni coated in a velvety, homemade cheese sauce made with sharp cheddar, Parmesan, and a hint of Dijon mustard, this dish is elevated with a golden, crispy breadcrumb topping for the perfect balance of creamy and crunchy textures. A hint of nutmeg adds a subtle warmth, making it irresistibly flavorful. Ready in just under an hour and perfect for family dinners or special occasions, this baked macaroni gratin is as easy to make as it is satisfying. Serve it straight from the oven for a crowd-pleaser that's sure to have everyone coming back for seconds!
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 500 milliliters Whole milk
- 120 milliliters Heavy cream
- 150 grams Sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 80 grams Breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish with a little butter or olive oil.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, according to the package instructions. Drain the pasta and toss with 1 teaspoon of olive oil to prevent sticking. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Once smooth, add the heavy cream and stir. Cook for 3-4 minutes, or until the mixture starts to thicken.
Reduce the heat to low and stir in the Dijon mustard, salt, black pepper, and nutmeg. Slowly add the cheddar cheese and Parmesan cheese, a handful at a time, stirring until all the cheese is melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta evenly. Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the breadcrumbs with a tablespoon of melted butter or a drizzle of olive oil. Sprinkle the breadcrumbs evenly over the macaroni and cheese mixture.
Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove the gratin from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy Macaroni Gratin!
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 35.6 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2326 mg | 179% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1269 mg | 27% | |
*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.
