There is something absolutely magical about a warm, cheesy casserole bubbling just out of the oven, and this Macaroni Au Gratin Recipe captures that magic perfectly. Creamy cheese sauce envelops tender elbow macaroni topped with a golden, crunchy breadcrumb crust, making it the ultimate comfort dish that feels both rustic and refined. Whether you need a crowd-pleaser for family dinners or a cozy solo indulgence, this recipe strikes the perfect balance between simplicity and indulgence that will have everyone reaching for seconds.

Macaroni Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Macaroni Au Gratin Recipe is simple but essential, working together to create layers of flavor and texture that are deeply satisfying. From the sharp cheddar that brings boldness to the nutty Gruyère or mellow mozzarella, to the crisp breadcrumb topping that adds a delightful crunch, every element plays a crucial role.

8 oz elbow macaroni: The classic pasta choice that holds sauce beautifully and offers a perfect bite size.
3 tbsp unsalted butter: Adds richness and helps create the roux base for the cheese sauce.
3 tbsp all-purpose flour: Thickens the sauce smoothly without any lumps.
2 cups whole milk: Provides creaminess and helps melt the cheese for a luscious sauce.
1 1/2 cups shredded sharp cheddar cheese: Brings sharp, tangy flavor and great melting quality.
1/2 cup shredded Gruyère or mozzarella cheese: Adds a gooey stretchiness and nutty depth.
1/2 tsp salt: Enhances all the flavors harmoniously.
1/4 tsp black pepper: Offers subtle warmth for a rounded taste.
1/2 tsp Dijon mustard (optional): A secret boost that adds a subtle tang and complexity.
1/4 tsp garlic powder: A mild savory note that complements the cheese perfectly.
1/4 tsp paprika (optional, for garnish): Adds a splash of color and gentle smoky aroma.
1/2 cup breadcrumbs (preferably panko): Creates a satisfyingly crispy topping that contrasts beautifully with the creamy pasta.
1 tbsp unsalted butter (melted, for topping): Helps the breadcrumbs toast to golden perfection in the oven.

How to Make Macaroni Au Gratin Recipe

Step 1: Cook the Pasta

Start by cooking the elbow macaroni according to the package instructions until it’s al dente—firm but tender. Once cooked, drain the pasta well and set it aside, as this will be combined with the cheese sauce in the next steps. This simple start lays the foundation for the creamy, cheesy goodness to come!

Step 2: Make the Cheese Sauce

In a large saucepan over medium heat, melt 3 tablespoons of butter. Add the flour and whisk constantly for about 1-2 minutes to cook out the raw flour taste and make a smooth roux. Slowly pour in the milk while whisking continuously to keep the sauce silky and lump-free. Let the sauce simmer for 3-4 minutes until it thickens to a velvety consistency that will hug every piece of macaroni in the next step.

Step 3: Add the Cheese

Lower the heat and add the sharp cheddar and Gruyère (or mozzarella) cheeses, stirring gently until melted and smooth. Season with salt, black pepper, Dijon mustard, and garlic powder to build layers of flavor that are subtle but unforgettable. This step transforms simple sauce into a rich, cheesy masterpiece.

Step 4: Combine Pasta and Sauce

Now it’s time to bring it all together! Add the cooked macaroni to the cheese sauce and stir gently, making sure every noodle is coated in that creamy, cheesy delight. This step is the heart of the Macaroni Au Gratin Recipe, where pasta and sauce unite to create something truly irresistible.

Step 5: Prepare the Topping

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. This combination ensures the topping bakes up crunchy and golden, adding contrast to the luscious comfort underneath.

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 evenly. Sprinkle the buttery breadcrumbs over the top and add a light dusting of paprika if you like for that inviting, warm color. You’re almost there!

Step 7: Bake

Bake the casserole for 25-30 minutes. Keep an eye out for a perfectly browned, bubbling top—a sign that the flavors have melded and the textures are just right. This baking step adds a toasty crunch that’s absolutely essential to the Macaroni Au Gratin Recipe experience.

Step 8: Serve & Enjoy

Allow the casserole to rest for a few minutes before serving so it sets just enough to scoop easily but remains warm and gooey. Serve it up alongside roasted meats, fresh greens, or simply enjoy it on its own as a soul-soothing meal.

How to Serve Macaroni Au Gratin Recipe

Garnishes

Add fresh herbs like chopped parsley or chives to brighten the rich cheese sauce and add a fresh, vibrant touch. A sprinkle of extra paprika or freshly cracked black pepper right before serving can also enhance flavor and appearance.

Side Dishes

This dish pairs wonderfully with crisp salads, roasted vegetables, or grilled meats. The creamy richness of the Macaroni Au Gratin Recipe complements fresh, lighter sides for a balanced, satisfying meal.

Creative Ways to Present

For a fun twist, serve individual portions in ramekins or mini cast-iron skillets. You can also try mixing in cooked bacon bits, caramelized onions, or sautéed mushrooms before baking to add exciting flavor variations.

Make Ahead and Storage

Storing Leftovers

Place any leftover Macaroni Au Gratin in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or reheated dinners.

Freezing

This recipe freezes beautifully. Portion the unbaked casserole into freezer-safe dishes, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.

Reheating

To reheat, warm leftovers in the oven at 350°F until heated through and crispy on top, about 15-20 minutes. Avoid microwaving if possible, as the crispy topping loses its texture.

FAQs

Can I use different pasta shapes in this Macaroni Au Gratin Recipe?

Absolutely! While elbow macaroni is traditional, feel free to use other small pasta shapes like shells, cavatappi, or penne—they all work wonderfully with the cheese sauce.

What if I don’t have Gruyère cheese?

If you can’t find Gruyère, mozzarella is a great substitute. It melts well and adds gooey richness, though it’s milder in flavor compared to Gruyère’s nuttiness.

Is there a way to make this recipe gluten-free?

Yes! Swap regular flour for gluten-free flour in the roux and use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. Make sure your pasta choice is also gluten-free.

Can I make the cheese sauce ahead of time?

You can definitely prepare the cheese sauce in advance and refrigerate it for up to one day. Reheat gently on the stove and stir well before combining with pasta and baking.

How can I make the topping extra crispy?

Using panko breadcrumbs and mixing them with melted butter, as in this recipe, gives the best crispiness. To boost texture even more, you can add a sprinkle of grated parmesan cheese to the topping before baking.

Final Thoughts

This Macaroni Au Gratin Recipe is a true classic that never goes out of style. It’s the kind of dish that welcomes you with open arms—warm, cheesy, and just a little bit crispy on top. Whether you’re new to cooking or an experienced home chef, this recipe delivers comfort and satisfaction in every spoonful. Don’t wait to give it a try and make it a cherished favorite in your kitchen!

Macaroni Au Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 45 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 to 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic Macaroni Au Gratin recipe features tender elbow macaroni baked in a rich, creamy cheese sauce topped with a golden, crispy breadcrumb crust. Perfect as a comforting side dish or a satisfying main, this casserole combines sharp cheddar and Gruyère cheese flavors with a hint of Dijon mustard and garlic powder for depth. Easy to prepare and baked to bubbly perfection, it’s a crowd-pleaser for family dinners or holiday gatherings.

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)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Cook the macaroni according to the package instructions until al dente. Drain well and set aside to prevent it from becoming mushy.
Make the Cheese Sauce: In a large saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour and whisk continuously for 1-2 minutes to create a roux, which will thicken the sauce. Slowly pour in the whole milk while whisking to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Add the Cheese: Lower the heat to low and add the shredded cheddar and Gruyère (or mozzarella) cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, Dijon mustard, and garlic powder to enhance the flavor.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat every piece of pasta with the creamy sauce.
Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter until evenly combined, which helps create a crispy, golden crust during baking.
Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a 9×9-inch or 2-quart baking dish. Transfer the macaroni and cheese mixture into the dish, spreading it out evenly. Sprinkle the breadcrumb mixture evenly over the top and optionally dust with paprika for a subtle smoky color.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
Serve & Enjoy: Allow the casserole to cool slightly for a few minutes after baking. This dish pairs wonderfully with roasted meats or can be enjoyed as a comforting main course on its own.

Notes

For best results, do not overcook the pasta during the boiling step to avoid mushy textures after baking.
Using panko breadcrumbs creates a lighter and crispier topping, but regular breadcrumbs work as well.
Dijon mustard is optional but adds a subtle tang that balances the richness of the cheese sauce.
Feel free to substitute milk with half-and-half for an even richer sauce or use low-fat milk to reduce calories.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American