Welcome to the ultimate guide for a dish that redefines comfort food: Macaroni Au Gratin. Forget everything you thought you knew about simple macaroni and cheese; this isn’t just an upgrade, it’s a revelation. Imagine perfectly cooked pasta enveloped in a rich, creamy, three-cheese sauce, then crowned with an irresistibly golden, bubbling layer of more melted cheese. The result is a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. What makes this recipe truly extraordinary is its ability to deliver gourmet indulgence with surprising ease, appearing on your table in under an hour.
Why This Macaroni Au Gratin is a Culinary Triumph
This isn’t merely a pasta dish; it’s an experience. We’ve heard tales of families actually applauding at the dinner table after tasting this macaroni au gratin—a feat rarely achieved even by seasoned home cooks. What makes it so exceptional? It’s the effortless sophistication, blending a luxuriously rich cream base with a harmonious trio of premium cheeses. The magic culminates under the broiler, where a blanket of cheese transforms into a crisp, caramelized golden crust that adds an irresistible textural contrast to the tender pasta beneath. This recipe elevates a classic to new heights, proving that truly magnificent dishes don’t always demand hours in the kitchen.
Macaroni Au Gratin: A Three-Cheese Delight
Rated 4.67 out of 5 stars by 9 users.
This macaroni au gratin transcends ordinary mac and cheese. It’s a sublime pasta dish enveloped in a rich cheese sauce and finished with a glorious, ooey-gooey blend of three cheeses, baked to golden perfection. It’s surprisingly easy and ready to serve in less than an hour.
David Leite
Ingredients for the Perfect Macaroni Au Gratin
Crafting this magnificent macaroni au gratin starts with selecting the right ingredients. Each component plays a crucial role in achieving the dish’s signature richness and flavor complexity. Below is a detailed list of what you’ll need, along with notes on why these choices make all the difference:
- 1 1/2 tablespoons kosher salt (Essential for seasoning the pasta water, which is key to flavorful pasta.)
- 6 ounces dry elbow macaroni (about 1 1/4 cups) (Elbow macaroni is classic, but other short pasta shapes like ditalini or cavatappi can also work.)
- 1 teaspoon mild olive or vegetable oil (Prevents pasta from sticking together while cooling.)
- 2 ounces grana padano or Parmigiano Reggiano, grated (about 1/2 cup) (These hard, salty Italian cheeses provide a sharp, umami foundation for the sauce.)
- 2 ounces Jarlsberg, shredded (about 1/2 cup) (Jarlsberg, a Norwegian cheese similar to Swiss, offers a delightful nutty flavor and excellent meltability, contributing to the “ooey-gooey” factor.)
- 6 ounces white Cheddar, shredded (about 1 1/2 cups) (White cheddar provides the familiar creamy, tangy essence of classic mac and cheese. Opt for a sharp or extra-sharp variety for more depth.)
- 2 cups heavy cream (The cornerstone of our luxurious sauce, heavy cream ensures unparalleled richness and a silky texture.)
- 1/2 to 1 teaspoon sea salt (optional) (Use sparingly, or omit, as the cheeses will contribute significant saltiness.)
Step-by-Step Instructions for Macaroni Au Gratin
Follow these instructions carefully to achieve a perfect, restaurant-quality macaroni au gratin every time. Precision and attention to detail, especially during the broiling phase, are key to success.
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Begin by boiling the pasta. In a large pot, combine 2 quarts (1.8 liters) of water and the 1 1/2 tablespoons of kosher salt. Bring the water to a rolling boil. Add the dry elbow macaroni and return to a boil. Cook the macaroni until it is barely al dente, which typically takes about 5 minutes from the moment it returns to a boil. It will cook further in the sauce, so undercooking slightly is crucial for optimal texture.
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Once cooked, drain the macaroni thoroughly in a colander, shaking gently to remove excess water. Immediately transfer the drained macaroni to a rimmed baking sheet. Drizzle with 1 teaspoon of mild olive or vegetable oil and toss gently until each piece is lightly coated. This step is vital to prevent the macaroni from sticking together as it cools. Allow the pasta to cool completely on the baking sheet; it should yield approximately 3 cups.
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Prepare your oven for broiling. Position an oven rack about 4 inches (10 cm) from the broiler element. Preheat the broiler to high. This close proximity ensures a quick and effective caramelization of the cheese topping.
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In a large mixing bowl, combine the grated Grana Padano (or Parmigiano Reggiano), shredded Jarlsberg, and shredded white Cheddar. Toss until all the cheeses are thoroughly combined. Divide this mixed cheese into two distinct piles: one pile should be slightly smaller, ideally representing 40% of the total cheese mixture, and the larger pile should be 60% of the total. The smaller portion will be incorporated into the sauce, while the larger portion forms the gratin crust.
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Create the creamy sauce. In a large, deep saucepan set over medium-high heat, bring the heavy cream and the optional sea salt (if using) to a boil. Allow it to simmer gently for about 2 minutes; the cream will initially foam up, then settle into a steady simmer. Add the cooled macaroni to the simmering cream, stirring occasionally. Continue to cook for approximately 90 seconds. During this time, the cream will begin to thicken slightly and beautifully coat the pasta noodles.
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Incorporate the first portion of cheese. Gradually add the smaller (40%) pile of mixed cheese to the saucepan in small handfuls, stirring continuously. Wait for each handful of cheese to fully melt and integrate into the sauce before adding the next. This ensures a smooth, lump-free cheese sauce. Once all the smaller portion of cheese is incorporated, transfer the contents of the pan into a 2 1/2-quart (2.4 liter) ovenproof skillet or baking dish. Don’t be alarmed if the mixture appears quite runny at this stage; this is perfectly normal and will set during baking. Evenly mound the reserved larger (60%) pile of cheese on top of the macaroni mixture. Place the baking dish on a rimmed baking sheet; this extra precaution will catch any potential drips from the bubbling cheese and keep your oven clean.
☞ TESTER TIP: The mac and cheese mixture will be very runny when you pour the cream and pasta into the baking dish. Don’t worry. It’ll come out just fine.
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Broil to perfection. Carefully slide the baking sheet with your macaroni au gratin into the preheated oven, positioned under the broiler. Broil the dish, rotating the skillet or dish frequently, until the cheese on top melts, bubbles, and caramelizes into a stunning, golden-brown crust. This process typically takes 3 to 5 minutes, but meticulous attention is crucial. Broilers vary significantly in intensity, and the cheese can quickly transition from perfectly golden to unfortunately charred in mere seconds. Do not leave it unattended.
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Serve immediately. Once the macaroni au gratin has achieved its beautiful golden crust, remove it from the oven. Allow it to rest for 5 minutes; this short resting period helps the sauce set slightly and prevents immediate scorching of your palate. Devour this magnificent dish immediately, savoring every creamy, cheesy bite.
Adapted From
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Nutrition Information
Calories: 846 kcal
Carbohydrates: 36 g
Protein: 27 g
Fat: 66 g
Saturated Fat: 41 g
Monounsaturated Fat: 18 g
Cholesterol: 227 mg
Sodium: 3537 mg
Fiber: 1 g
Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation only.
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Recipe Testers’ Reviews: Real Feedback for Your Kitchen
Our team of dedicated recipe testers put this Macaroni Au Gratin through its paces, offering valuable insights and proving just how exceptional this dish truly is. Read their candid feedback and learn from their experiences to perfect your own batch.
Paula D.
Paula D. exclaimed that this macaroni au gratin is a rare culinary gem, transforming a few simple ingredients into “heaven on a fork.” She highlighted a remarkable achievement: in over 30 years of her cooking, this was the first time her family broke into applause after a meal! Initially skeptical about how the dish would achieve its incredible texture without traditional butter, flour, or a roux, she found the result utterly magical. Paula noted that broiling for the full 5 minutes yielded a perfect caramelization. She also found the dish to be very rich, serving 6 to 8 people instead of the suggested 4, making it an ideal choice for a larger gathering or for enjoying leftovers.
L. Mitchell
L. Mitchell praised this macaroni au gratin as comfort food elevated to a new level. She described it as unctuous, rich, and incredibly creamy, affirming that the combination of cream and the specific cheese blend makes it what “everyday macaroni and cheese aspires to be!” Her chosen cheese blend of Parmesan, old Cheddar, and Jarlsberg provided perfect balance: Parmesan for saltiness, Cheddar for creaminess, and Jarlsberg for delightful stretchy strands. The pasta cooked to a perfect al dente, and the cheese formed a satisfyingly crunchy crown. Mitchell also appreciated the quick preparation time, noting that it went from conception to the table in well under an hour – just 45 minutes total! She was initially doubtful about the pasta cooking in 5 minutes but confirmed it was perfectly done. She recommended baking in a shallow oval pan for ample broiled cheese surface. Despite the suggested servings, she found it so filling that it easily fed four people with a side salad. In a testament to its deliciousness, she made it twice in one week, experimenting with half-and-half and Emmental, along with sautéed mushrooms for a slightly less rich but equally enjoyable variation.
K. Zimmerman
K. Zimmerman confirmed that this macaroni au gratin recipe delivers on all its promises: it’s cheesy, creamy, and supremely indulgent. She emphasized the delightful contrast of thick cream sauce and tender pasta smothered with a crisp, melted cheese topping. Zimmerman served it for lunch, but suggested it could easily serve as an elegant appetizer, encouraging guests to dig in with spoons. Her advice to serve it with crusty bread is excellent, ensuring no last bit of that luscious cheese sauce goes to waste. She used Parmigiano Reggiano and an aged Cheddar alongside the Jarlsberg, reinforcing the versatility of the cheese choices within the recipe’s framework.
Amy B.
Amy B. enthusiastically declared that you can never go wrong combining macaroni with cheese, especially when it’s three cheeses! She called it “a feast for the senses” and “yummy,” admitting she was drooling throughout the preparation process. Despite initial apprehension about using Jarlsberg, a cheese she hadn’t tried before, she found its nutty flavor perfectly balanced the sharpness of the white Cheddar, creating a harmonious overall dish. Amy plans to make it again, suggesting serving it in individual ramekins for a more refined presentation and perhaps adding fresh cracked pepper for an extra kick. She also recommended cutting the recipe in half for smaller households, noting that it doesn’t reheat well in the microwave, suggesting oven reheating for best results. Overall, she deemed it a “grown-up dish well done for supper or brunch.”
Kim Venglar
Kim Venglar found this macaroni au gratin to be a pleasant surprise, noting its simplicity, accurate measurements, and precise timing. She used Grana Padano and observed that the macaroni cooled quickly, making the assembly process very efficient. Kim confirmed the initial runny consistency of the cream and pasta mixture when poured into the baking dish, reassuring future cooks not to worry. She did express a slight concern about a layer of grease from the cheeses after baking, but found that it absorbed back into the macaroni after resting. Her only suggested modification was regarding the salt content; she would reduce the kosher salt in the pasta water to 1/2 tablespoon and omit the sea salt in the cream sauce, finding the overall flavor a bit too salty for her preference.
Jackie Gorman
Jackie Gorman, finding herself making less mac and cheese in recent years in favor of healthier options, considered this macaroni au gratin a delightful excuse to indulge. She noted that, unlike many mac and cheese recipes, this one cleverly omits a roux, instead relying on the reduction of heavy cream to create a beautifully thick sauce. While she found the dish delicious, Jackie thoughtfully questioned the necessity of 2 cups of heavy cream, suggesting an alternative of 1 cup heavy cream mixed with 1 cup half-and-half, and even pondering using all half-and-half for future attempts. The combination of the three cheeses was highly effective, with Jarlsberg, even in its smaller quantity, standing out distinctly. Jackie served her gratin with a refreshing salad featuring roasted beets and sliced purple onion, along with sautéed beet greens, finding these lighter elements to be excellent foils to the richness of the macaroni and cheese.
Lydia Brimage
Lydia Brimage expressed great satisfaction with this macaroni au gratin. She opted not to add any salt during the cooking process, finding that the cheeses provided ample seasoning. Lydia observed that the cream didn’t thicken significantly within the suggested 90 seconds after boiling, leading her to believe it would require further reduction. However, she proceeded with the recipe as written, adding the cheese, and discovered that after its time in the oven, the consistency became considerably thicker and more appealing. She enthusiastically stated that she would make the dish again and even considered enhancing it with cooked bacon or chorizo for a future iteration, suggesting exciting possibilities for customization.
Serving Suggestions & Variations
While Macaroni Au Gratin is a showstopper on its own, it pairs beautifully with a variety of sides. A crisp green salad with a light vinaigrette provides a refreshing contrast to its richness. Roasted vegetables like asparagus or broccoli also make excellent companions. For a heartier meal, consider serving it alongside a simple grilled chicken breast or a pan-seared steak. Don’t hesitate to experiment with the cheese blend; Gruyère or Emmental can replace Jarlsberg for a slightly different nutty profile, or try a smoked Gouda for a unique smoky twist. You can also fold in sautéed mushrooms, caramelized onions, or even some cooked bacon for added layers of flavor and texture. This dish is versatile enough to be tailored to your preference, making it a beloved staple for any occasion.
Tips for Achieving Macaroni Au Gratin Perfection
- Al Dente Pasta is Key: Undercooking the macaroni slightly ensures it retains a pleasant chew and doesn’t turn mushy after baking in the creamy sauce.
- Cool the Pasta Properly: Coating the pasta in a touch of oil and letting it cool prevents clumping and allows it to absorb the sauce better without becoming gummy.
- Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect meltability and sauce texture. Grating your own ensures a smoother, creamier result.
- Watch the Broiler Like a Hawk: Broilers can be intense and unforgiving. Keep a close eye on the dish during the final broiling step to achieve a golden, bubbly crust without burning.
- Don’t Skimp on Cream: The heavy cream is crucial for the luxurious, velvety texture of the sauce. While variations can be made, the original recipe’s richness is unparalleled.
- Rest Before Serving: A brief 5-minute rest allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.