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
Scale
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.
