Macaroni Au Gratin Recipes

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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 AU GRATIN



Macaroni Au Gratin image

This is a wonderful recipe. Great for a hot lunch or as a side dish to the main meal, this versatile recipe is simple, inexpensive and filling.

Provided by Aric Ross

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb macaroni
2 tablespoons flour
1 teaspoon salt
1/2 lb cheddar cheese
2 tablespoons butter
1/8 teaspoon pepper
2 cups milk
1/2 cup buttered bread crumb

Steps:

  • Cook macaroni according to instructions and place into buttered casserole dish.
  • Melt butter in saucepan, add flour and milk.
  • Stir slowly until sauce thickens.
  • Add salt and pepper.
  • Cube cheese and scatter over macaroni.
  • Cover macaroni and cheese with breadcrumbs.
  • Pour sauce over top.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 424.1, Fat 15.8, SaturatedFat 9.4, Cholesterol 45.9, Sodium 569.4, Carbohydrate 52.1, Fiber 2.2, Sugar 1.6, Protein 17.6

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.

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

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Top Asked Questions

How do you make a macaroni gratin?
Macaroni Gratin Recipe. In a different pot, melt butter at medium heat, add flour, and cook for a couple of minutes until the sauce bubbles. Add milk and whisk well so there are no lumps. When the sauce gets thicken, season with 1/2 tsp salt and pepper. Set 1/3 of the sauce aside. Add chicken and drained macaroni into the 2/3...
Is macaroni au gratin the same as pasta?
This macaroni au gratin is no ordinary macaroni and cheese. Not at all. It’s still pasta in cheese sauce but blanketed with a layer of ooey, gooey blend of three cheeses. Easy and on the table in less than an hour.
What do Haitians put in their macaroni au gratin?
It is not uncommon for Haitians to put ham or chicken in their Macaroni au Gratin, for example. But the most common ingredients include salt, onions, peppers, evaporated milk, and butter. Do you like macaroni and cheese?
What is the best way to cook macaroni?
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.

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