Macaroni Gratin is a creamy macaroni and cheese recipe baked up in a skillet, gratin style. It’s an elegant 30 minute version of everybody’s favorite comfort food.
I admit this might look like just another excuse to make more macaroni and cheese. But this is different, really. It’s even easier than mac and cheese because you don’t have to make a sauce, you simply layer everything into your skillet or gratin dish, and bake.
Putting the macaroni and cheese together like a classic gratin results in some interesting differences. For one thing you get so much more cheese flavor because it’s not diluted in a creamy sauce. And the layer of cheese on top gets nice and crusty in the hot oven.
I make it a point to under cook the elbows, so they remain firm even after half an hour of bubbling away in the cheesy gratin. And use really good cheese, the sharper the better.
This is macaroni and cheese good enough to impress your Valentine. What could be more sensual than a bubbling skillet of ooey gooey cheesy pasta topped with a crisp brown crust, and thou? Serve it up with a baguette and a nice California chardonnay to seal the deal..
Reader Rave ~
“Susan, I made this tonight for evening meal. It was superb! Very easy to put together and waaaaaaay better than any other type I’ve tried. Drizzled a bit of truffle oil on top. Amazing! And I even forgot to add the butter between layers. This is definitely the way to go. Thanks for a great go to recipe.” ~ JBeanie
Macaroni Gratin
Ingredients
- olive oil
- 2 cups elbow macaroni, cooked in boiling salted water for 5 minutes, then drained
- 6 oz shredded cheese, I used sharp white cheddar and Gruyere
- 3 Tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- freshly grated nutmeg
- salt and fresh cracked black pepper
Instructions
- Set oven to 375F
- Drizzle a little olive oil in the bottom of a gratin dish, casserole, or cast iron skillet.
- Layer 1/3 of the macaroni on the bottom. Top the pasta with 1/3 of the cheese. Dot with butter, and sprinkle with a pinch of nutmeg and cracked black pepper.
- Repeat this two more times for a total of three layers.
- Mix the milk and cream together and pour over the gratin.
- Bake the gratin for about 25 minutes, until bubbling. Set it under the broiler for the last minute or two if you like your crust browner, but watch it like a hawk.
I am wondering why this recipe is referred to as “more elegant” than the traditional mac & cheese made with butter, flour, milk and made into a thickened sauce. I live both. Thank you!
I think I just meant it’s more like a French gratin, a little simpler and more ‘adult’.
This was easy to put together and absolutely delicious!!
I’ve made this almost every Christmas for the past few years. This year I made it today for tomorrow. and I’m not sure if I should bake it now and reheat or wait until tomorrow.
I think I’d bake it tomorrow.
Oh wow, thank you so much for responding so quickly, especially on Christmas Eve! That was my instinct but wanted your expert opinion!
Lol, I’m always available to my peeps, 24/7!
Susan, I made this tonight for evening meal. It was superb! Very easy to put together and waaaaaaay better than any other type I’ve tried. Drizzled a bit of truffle oil on top. Amazing! And I even forgot to add the butter between layers. This is definitely the way to go. Thanks for a great go to recipe.
So glad to hear it — I just discovered truffle oil recently and I am in love!
Sounds really yummy.
You think this would still turn out ok if I doubled everything? Looking to make it for a crowd this Thanksgiving…
Let me know! Thanks!
I think so, especially is you can find a wide relatively shallow dish to cook it in. A deep dish will give you a different texture.
You can do the same with sliced potatoes, only add a sprinkle of flour each layer along with the butter. mmmmm…