Best Macaroni Gratin Recipes

MACARONI AU GRATIN

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

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.

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN

Steps:

• Cook the long macaroni al dente and set aside.
• Dice the onions or put in food processor until finely chopped.
• In a large saucepan, heat the olive oil, add the onions and cook until tender.
• Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
• Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
• Make sure that everything is well coated.
• Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
• Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
• Bake at 350 for about 45 minutes until bubbly.

OVERNIGHT MACARONI AND CHEESE GRATIN

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.

MACARONI AND CHEESE AU GRATIN

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.

POTATO AND MACARONI GRATIN

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
• Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

2016 HAM AND MACARONI AU GRATIN RECIPE - (5/5)

Steps:

• Preheat oven to 400 degrees F 1. Cook elbow macaroni al dente, per package instructions, drain, set aside. 2. Melt butter in a saucepan over med heat. 3. Add onions, cook 2 minutes. 4. Stir in flour and cook 2 minutes, stirring constantly. 5. Gradually stir in milk, cook 1 minute or until thick enough to coat the back of a spoon, remove from heat. 6. Add Swiss cheese, stirring until melted. 7.Stir in nutmeg, cayene and salt and pepper. 8. Add ham, pasta and peas to sauce, stir. 9. Scrape into a greased 1-quart baking dish and bake about 20 minutes, or until bubbly.

MACARONI AND CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350°. Cook the macaroni in boiling water 10 minutes. Drain and rinse. Steam the cauliflower just until tender/crisp.
• In a large saucepan melt 3 tablespoons butter. Stir in flour, salt and paprika. Gradually add milk, stirring constantly, until thickened.
• Add cheese and cauliflower. Fold in macaroni.
• Pour into a greased 2-qt casserole dish. Melt remaining 1/2 tablespoon butter and mix with bread crumbs. Sprinkle over casserole.
• Bake for 15-20 minutes at 350 ° until lightly browned.

MACARONI GRATIN

Steps:

• Preheat the oven to 190 degrees C.
• In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
• Cook for 8 minutes.
• Drain by lifting it out of the water and immediately coat with the olive oil.
• Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta.
• If it is too small the pasta will be too deep and only a small portion of it will be"au gratin".
• Rub the inside of the dish hard with the clove of garlic, cut in half.
• In a bowl, mix the pasta with the cream and cheese.
• Season with salt and pepper and pour into the ovenproof dish.
• Dot the surface with butter and put into the preheated oven for 10-15 minutes.
• When it is done you should have a wonderful golden gratin.
• If you want more colour, you can pop the gratin under the grill for a minute or so.

POTATO AND MACARONI GRATIN

Steps:

• Preheat oven to 350°F.
• Butter 8 x 8 x 2-inch baking dish.
• Cook potato in large pot of boiling salted water until tender, about 10 minutes.
• Using slotted spoon, transfer potato to large bowl.
• Add macaroni to same pot of boiling water; cook until just tender but still firm to bite.
• Drain macaroni.
• Add to bowl with potato.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
• Add onions, cream, milk and cheese to potato mixture and mix well.
• Season to taste with salt and pepper.
• Transfer to prepared dish.
• Bake until heated through and cheese melts, about 20 minutes.
• Let cool 5 minutes; serve hot.

LOBSTER AND MACARONI GRATIN

Steps:

• Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.

MACARONI AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Transfer to prepared casserole dish and lay cheese slices over macaroni. Sprinkle with paprika.
• Melt butter in a small saucepan over medium heat. Add milk and flour, stirring until it thickens. Stir in salt and pepper and pour over macaroni and cheese.
• Bake in preheated oven for 30 minutes.

THOMAS KELLER'S MACARONI GRATIN

Steps:

• In a very heavy-bottomed large saucepan with lots of room, melt the butter. If you have a heat diffuser, use that. Add the onion and a pinch of salt and saute gently for 2-3 minutes. Add the flour and stir well, never allowing the flour to brown. Switch to a whisk and slowly add half the milk while whisking constantly. Add all the cream while still whisking, then the rest of the milk. . Bring to a simmer, add the bay leaf, peppercorns, and cloves. Turn the heat as low as possible and simmer the sauce, whisking occasionally, for 30 minutes. In the meantime, boil some water, preheat the oven to 375, prepare the mushrooms or ham or both, mince your time, and grate the cheese. With a 10 minutes left for the sauce, cook the macaroni until tender, then drain and run cold water over it to prevent sticking. Remove the sauce from the heat and season with salt, pepper, and nutmeg to taste. Strain it to remove the cloves and peppercorns, add the cheese, and whisk until it's all melted. . Add the macaroni, mushrooms, and ham, and stir to incorporate. You'll notice the sauce is very loose--the pasta will absord much of it in the oven. Pour into a 9 X 15 inch gratin dish, or individual large ramekins. Sprinkle with cheese, breadcrumbs, and thyme. Cook on a baking dish in case it bubbles over at 375 for 15-20 minutes. Turn on the broiler if it's not browned. Serve in its dish on the table

MACARONI BEEF GRATIN

Steps:

• 1. Preheat your oven to 350 degrees. Cook your pasta in salted water as directed on box. Set aside.
• 2. In a large saute pan, add your olive oil and allow to get warm over medium heat. Add your bay leaf, onion, and garlic. Followed by whisking in your knorr stock pack.
• 3. Once your onions start to brown, add your wine. Whisk until full incorporated, then add your beef. Season with salt, crushed red pepper, and oregano. Allow beef to cook partially though.
• 4. Stir in tomato paste and sliced sausage. I used turkey chourico, which is a portuguese sausage, but use what you have available to you.
• 5. Cover and allow to simmer over low heat for about 5 minutes or so.
• 6. While you are waiting, mix breadcrumbs with melted butter.
• 7. Grease your baking dish, and pour in prepared pasta. Remove meat sauce from heat, and remove the bay leaf from your sauce. Pour the meat sauce over pasta. Top with breadcrumbs and shredded cheese. Allow to bake in the oven for about 10 minutes.

THOMAS KELLER'S MACARONI GRATIN (GRATI DE MACARONI) RECIPE RECIPE

Steps:

• Mornay sauce: 1. Melt the butter in a large heavy saucepan set on a diffuser over medium heat. 2. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the onion is translucent. 3. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. 4. Whisking constantly, add the milk and cream and whisk until fully incorporated. 5. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. 6. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue). 7. Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. 8. Strain the sauce, add the cheese, and whisk to melt. 9. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. 10. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream. Mac and Cheese 1. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender; drain, rinse under cold water, and drain on paper towels. 2. Meanwhile, put a rack in the top third of the oven and preheat the oven to 400F. 3. Warm the Mornay sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little additional heavy cream. Remove from the heat and add the macaroni and mushrooms or ham, if using (* I use sauteed smoked bacon). Mix well and season to taste with salt, pepper, and nutmeg. (The mixture may look loose, but the macaroni will continue to absorb sauce and it will thicken as it bakes.) 4. Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with the thyme, cheese, and bread crumbs. 5. Place the gratin dish(es) on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375F and bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top.

MACARONI GRATIN

Steps:

• Directions 1. Preheat the oven to 400°F (200°C). 2. Cook the macaroni according to the directions on the box. Drain, toss with the olive oil, and set aside in a large mixing bowl. 3. Add the bacon to a small skillet and saute over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni. 4. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm. 5. In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until the cheese has completely melted. 6. Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish. Bake in the oven for 12 minutes. Remove, sprinkle the remaining cup of Gruyère over entire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.

MACARONI & CHEESE (MACARONI AU GRATIN)

Steps:

• 1. In large mixing bowl mix all ingredients together. In casserole dish place mix ingredients, and sprinkle Parmesan cheese on top. 2. Then bake at 325 temperature for 15 to 25 min or until bubbling and surface is golden brown.