If you’ve ever dreamed of the ultimate comfort food that combines creamy, cheesy goodness with a beautifully crispy topping, then this Macaroni Au Gratin Recipe is exactly what you need in your life. It’s a timeless classic that takes humble elbow macaroni and dresses it up with sharp cheddar, melty Gruyère, and that irresistible breadcrumb crunch on top. Perfect for cozy dinners or special occasions, this dish delivers heartwarming flavor and a velvety texture that feels like a warm hug from the inside out.
Ingredients You’ll Need
Getting this Macaroni Au Gratin Recipe just right depends on a few straightforward, pantry-friendly ingredients that each play a special role in creating the perfect balance of flavor, texture, and color.
- 8 oz elbow macaroni: The classic pasta shape that holds the cheese sauce beautifully for every bite.
- 3 tbsp unsalted butter: Essential for making the roux, which thickens your cheese sauce into a luscious creamy base.
- 3 tbsp all-purpose flour: Combines with butter to create that smooth thickener that clings to the pasta.
- 2 cups whole milk: Adds richness and creaminess that is key to the silky sauce consistency.
- 1 1/2 cups shredded sharp cheddar cheese: Packs a punch of bold, tangy flavor that’s the star of the dish.
- 1/2 cup shredded Gruyère or mozzarella cheese: Adds a gooey melt and subtle nuttiness or creaminess to balance the cheddar.
- 1/2 tsp salt: Enhances all the flavors without overpowering the dish.
- 1/4 tsp black pepper: Provides a gentle heat that livens up the sauce.
- 1/2 tsp Dijon mustard (optional): Introduces a mild tang that elevates the cheese flavors wonderfully.
- 1/4 tsp garlic powder: Delivers a subtle savory depth without being too bold.
- 1/4 tsp paprika (optional, for garnish): Adds a lovely color contrast on top and a hint of smoky warmth.
- 1/2 cup breadcrumbs (preferably panko): Provides that crucial crispy topping to bring great texture.
- 1 tbsp unsalted butter (melted, for topping): Helps the breadcrumbs brown nicely and develop a golden crunch.
How to Make Macaroni Au Gratin Recipe
Step 1: Cook the Pasta
Begin by cooking your elbow macaroni according to the package instructions until just al dente. This ensures the noodles will keep their shape and texture after baking without becoming mushy. Once cooked, drain the pasta well and set it aside to be tossed with the cheese sauce.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour and whisk continuously for about 1 to 2 minutes to create a smooth roux; this step cooks out the raw flour taste and lays the foundation for your creamy sauce. Slowly add the whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and let it thicken slightly, around 3 to 4 minutes, until you get that luscious coating consistency.
Step 3: Add the Cheese
Lower the heat to maintain a gentle warmth and add the shredded sharp cheddar and Gruyère (or mozzarella) cheeses to the sauce. Stir continuously until all the cheese has melted into a smooth, velvety sauce. Season with salt, black pepper, Dijon mustard if using, and garlic powder for a flavorful punch. This mixture is the heart and soul of the Macaroni Au Gratin Recipe, delivering a rich, cheesy experience in every bite.
Step 4: Combine Pasta and Sauce
Fold the cooked macaroni into the cheese sauce, making sure each piece is generously coated. This step ensures that your pasta will be infused with all the creamy, cheesy goodness, setting the stage for that perfect bite of richness and texture.
Step 5: Prepare the Topping
In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly coated. This little trick brings incredible crunch and golden color to the casserole’s top crust, adding a delightful contrast to the creamy interior.
Step 6: Assemble the Casserole
Preheat your oven to 350°F (175°C). Transfer the cheesy macaroni mixture to a greased 9×9-inch or 2-quart baking dish, spreading it out evenly. Sprinkle the breadcrumb mixture over the top and add a light dash of paprika if you want that extra pop of color and subtle smoky flavor.
Step 7: Bake the Macaroni Au Gratin Recipe
Bake the assembled dish for 25 to 30 minutes. Keep an eye out for a gorgeous golden brown crust with bubbling cheese peeking through—this signals that your macaroni au gratin is perfectly baked and ready to impress.
Step 8: Serve and Enjoy
Once out of the oven, let the casserole cool for a few minutes so it sets nicely and is easier to serve. This is when the magic happens—the delicious melding of textures and flavors comes together for a truly comforting dish. Whether it’s the centerpiece or a side, this Macaroni Au Gratin Recipe satisfies on every level.
How to Serve Macaroni Au Gratin Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or chives right before serving to bring a fresh, herbal brightness that cuts through the richness. A light dusting of extra paprika can also enhance the color and add a touch more smoky aroma to your plate.
Side Dishes
This Macaroni Au Gratin Recipe pairs beautifully with roasted or grilled meats such as chicken, pork chops, or a juicy steak. A crisp green salad or steamed vegetables like broccoli or green beans provide a refreshing balance to the creamy casserole and round out a perfect meal.
Creative Ways to Present
Try serving this au gratin in individual ramekins for a charming, elegant presentation when feeding guests. For a fun twist, layer in some cooked bacon bits or caramelized onions before baking for an added burst of flavor that elevates the dish beyond the classic.
Make Ahead and Storage
Storing Leftovers
Leftover macaroni au gratin can be stored in an airtight container in the refrigerator for up to 3 days. It holds up well, making it an excellent choice for make-ahead dinners or lunch the next day.
Freezing
You can freeze the assembled dish before baking to save time on busy days. Cover tightly with foil or plastic wrap and freeze for up to 2 months. When ready to eat, bake it straight from frozen, increasing baking time by about 15 minutes until bubbly and golden.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes to restore that crispy topping and creamy inside. Microwaving is possible but will soften the topping; cover with a microwave-safe lid and heat in short intervals for best results.
FAQs
Can I use a different type of pasta for this Macaroni Au Gratin Recipe?
Absolutely! While elbow macaroni is traditional, you can use other small pasta shapes like shells, cavatappi, or penne. Just be sure to adjust cooking time if needed so your pasta stays perfectly al dente.
What’s the difference between Gruyère and mozzarella in this recipe?
Gruyère brings a nutty, slightly sweet flavor with excellent melting qualities, adding complexity to the cheese sauce. Mozzarella offers a milder, creamier melt and a stretchier texture. Either works well, depending on the flavor profile you prefer.
Can I make this recipe vegetarian?
Yes! This Macaroni Au Gratin Recipe is naturally vegetarian as long as you use vegetarian-friendly cheese. Just double-check your cheese ingredients if you want to be certain.
Is Dijon mustard necessary in the cheese sauce?
Dijon mustard is optional but highly recommended. It acts as a subtle flavor enhancer, giving the cheese sauce a hint of tanginess that brightens the rich cheese flavors without being overpowering.
How do I get the topping crispy without burning it?
Using panko breadcrumbs mixed with melted butter helps the topping brown evenly and stay crunchy. Baking at 350°F (175°C) allows for gradual browning without burning. Keep an eye on it the last few minutes and cover loosely with foil if it browns too quickly.
Final Thoughts
This Macaroni Au Gratin Recipe is one of those rare dishes that feels like home on a plate. It’s irresistibly creamy, satisfyingly cheesy, and topped with a golden, crunchy crust that makes every forkful a delight. Whether you’re new to cooking au gratin or searching for your next favorite comfort food, don’t hesitate to give this recipe a try—you’ll likely find yourself making it again and again.
Print
Macaroni Au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French American
- Diet: Vegetarian
Description
This classic Macaroni Au Gratin recipe features tender elbow macaroni baked in a creamy, cheesy sauce made from sharp cheddar and Gruyère cheese, topped with crispy buttery breadcrumbs. It’s an indulgent comfort food perfect for a family dinner or holiday side dish.
Ingredients
Pasta
- 8 oz elbow macaroni (or other pasta shapes)
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp garlic powder
Topping
- 1/2 cup breadcrumbs (preferably panko for a crispy topping)
- 1 tbsp unsalted butter (melted, for topping)
- 1/4 tsp paprika (optional, for garnish)
Instructions
- Cook the Pasta: Cook the macaroni according to the package instructions until al dente. Drain well and set aside to prepare for combining with the cheese sauce.
- Make the Cheese Sauce: In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes to create a smooth roux. Slowly add the whole milk in increments while whisking to avoid lumps, then bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
- Add the Cheese: Reduce the heat to low and stir in the shredded sharp cheddar and Gruyère (or mozzarella) cheese until fully melted and the sauce is smooth. Season with salt, black pepper, Dijon mustard (if using), and garlic powder for extra flavor.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir gently to coat the pasta evenly with the creamy cheese mixture.
- Prepare the Topping: In a small bowl, mix together the breadcrumbs and the melted tablespoon of unsalted butter until the crumbs are evenly coated, which will create a golden, crunchy topping when baked.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 2-quart baking dish. Transfer the cheesy macaroni mixture into the dish, spreading it out evenly. Sprinkle the buttered breadcrumb mixture evenly on top, and if desired, dust with a pinch of paprika for color.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the topping is golden brown and the cheese sauce is bubbling around the edges.
- Serve & Enjoy: Remove the casserole from the oven and let it cool for a few minutes before serving. It pairs wonderfully with roasted meats, holiday meals, or can be enjoyed as a comforting main dish.
Notes
- For a sharper flavor, use a combination of aged cheddar and Gruyère cheese.
- Dijon mustard is optional but adds depth to the cheese sauce.
- Using panko breadcrumbs creates a crispier topping than traditional breadcrumbs.
- Letting the casserole rest a few minutes before serving helps it set and makes it easier to serve.
- You can substitute whole milk with 2% milk, but the sauce may be slightly less rich.
