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)
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
