Macaroni And Cheese Gratin Recipes

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OVERNIGHT MACARONI AND CHEESE GRATIN



Overnight Macaroni and Cheese Gratin image

A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.

Provided by Nathalie Coleman

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time P1DT1h4m

Yield 6

Number Of Ingredients 5

2 cups elbow macaroni
2 cups heavy whipping cream
1 ¼ cups milk
1 cup shredded Gruyere cheese, divided
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
  • Combine heavy cream, milk, and Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
  • Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 31.8 g, Cholesterol 132.6 mg, Fat 37 g, Fiber 1.3 g, Protein 13.6 g, SaturatedFat 22.5 g, Sodium 139.2 mg, Sugar 3.8 g

MACARONI AU GRATIN



Macaroni Au Gratin image

A Southern sideboard is truly a beautiful sight to withhold. Whether it's filled with sweet potato, green bean, and mashed potato casseroles on Thanksgiving or cole slaw, baked beans, and potato salad at a backyard cookout, Southern cooks have mastered the sideboard. This Macaroni Au Gratin is a totally decadent mixture of two of our favorite sideboard mainstays-macaroni and cheese and au gratin potato casserole. With just four ingredients (plus salt and pepper), you can have a cheesy, bubbly casserole on the table for your family to devour. For the best texture for your Macaroni Au Gratin, our Test Kitchen has two tips: First, use block cheese and shred it yourself instead of buying a bag of shredded cheese. The few extra minutes it will take are worth it. Second, even though you'll be tempted to dig in as soon as you remove it from the oven, don't ignore the recommendation to wait 15 minutes before serving. This allows the Macaroni Au Gratin to set to the perfect texture for serving. This Macaroni Au Gratin is going to be a hit with kids and adults alike. You can never go wrong with a crowd-pleasing, cheesy pasta bake, so this casserole recipe will soon become your go-to for holidays, potlucks, new neighbors, and weeknight dinners.

Provided by Southern Living Editors

Categories     Macaroni

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 6

2 cups uncooked elbow macaroni
1 1/2 teaspoons salt
4 large eggs, lightly beaten
2 cups milk
1/4 teaspoon pepper
4 cups (16-oz.) shredded New York sharp Cheddar cheese

Steps:

  • Preheat oven to 300°F. Lightly grease a 13-by-9-inch baking dish.
  • Cook macaroni according to package directions, adding 1 tsp. salt; drain well. Combine eggs, milk, pepper, and remaining 1/2 tsp. salt in a large bowl; add cooked macaroni, and stir well.
  • Spoon half of macaroni mixture into prepared dish. Sprinkle with half of cheese. Repeat layers with remaining macaroni mixture and cheese, ending with cheese.
  • Bake at 300°F for 30 minutes; increase temperature to 400°F, and bake 10 minutes or until lightly browned. Let stand 15 minutes before serving.

MACARONI AU GRATIN



Macaroni au Gratin image

This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Provided by Ashley Christensen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

Steps:

  • Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
  • Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
  • Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

MACARONI AU GRATIN



Macaroni Au Gratin image

HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 package (7 ounces) macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 ounces process cheese (Velveeta), cubed
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
2 tablespoons seasoned bread crumbs

Steps:

  • Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.

MACARONI AND CHEESE AU GRATIN



Macaroni and Cheese Au Gratin image

Make and share this Macaroni and Cheese Au Gratin recipe from Food.com.

Provided by Recipe Junkie

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

7 ounces elbow macaroni
1 tablespoon butter
1 medium onion, chopped
1 tablespoon flour
1/4 cup milk
1/2 teaspoon seasoning salt
pepper
1 1/2 cups shredded cheddar cheese or 1 1/2 cups pasteurized processed cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 cup dry breadcrumbs
1/2 cup shredded cheddar cheese or 1/2 cup pasteurized processed cheese
3 tablespoons butter

Steps:

  • Cook the macaroni according to package directions.
  • Drain.
  • Melt the 1 T butter in a saucepan;
  • stir in the onions and saute until they are translucent.
  • Stir in the flour and cook a minute or so, stirring.
  • Slowly add the milk, stirring constantly.
  • When all the milk is in and the sauce is smooth and creamy, stir in the salt, pepper, the 1 and 1/2 c cheese, the worcestershire and dry mustard.
  • Reheat a bit if necessary to melt all the cheese.
  • Stir in the cooked macaroni.
  • Now comes the au gratin part:.
  • Turn the macaroni and cheese into a greased 2 quart casserole.
  • Combine the bread crumbs and the 1/2 c cheese and sprinkle over the surface of the M&C.
  • Melt the 3 T butter in a small pan and drizzle over all.
  • Bake at 350 for 10 minutes or so (unless the mixture had gotten cold before it went into the oven, in which case make it 20 or 30 minutes), And run it under the broiler quickly at the end to brown the top.

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN



Macaroni and Cheese, Tomatoes and Onions Au Gratin image

This is the ultimate comfort food ever. This was my grandma's recipe passed down from my mother to me. Best thing is that it tastes even better reheated. Enjoy !

Provided by carden41

Categories     Macaroni And Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 (1 lb) box long macaroni, uncut
1 (48 ounce) can tomato juice
2 (10 ounce) cans condensed tomato soup
5 big yellow onions
1 (2 lb) package sharp cheddar cheese
salt
pepper
olive oil
1/4 cup milk

Steps:

  • Cook the long macaroni al dente and set aside.
  • Dice the onions or put in food processor until finely chopped.
  • In a large saucepan, heat the olive oil, add the onions and cook until tender.
  • Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
  • Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
  • Make sure that everything is well coated.
  • Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
  • Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
  • Bake at 350 for about 45 minutes until bubbly.

POTATO AND MACARONI GRATIN



Potato and Macaroni Gratin image

Categories     Cheese     Dairy     Pasta     Potato     Side     Bake     Casserole/Gratin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 12-ounce russet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
8 ounces small elbow macaroni
2 tablespoons (1/4 stick) butter
1 pound onions (about 3 medium), sliced
3/4 cup whipping cream
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 cups grated Swiss cheese (about 6 ounces)

Steps:

  • Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.
  • Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
  • Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

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