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4.7 from 27 votes

Macaroni Au Gratin

This macaroni au gratin is no ordinary macaroni and cheese. Not at all. It's still pasta in cheese sauce but blanketed with a layer of ooey, gooey blend of three cheeses. Easy and on the table in less than an hour.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 846 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 tablespoons kosher salt
  • 6 ounces dry elbow macaroni (about 1 1/4 cups)
  • 1 teaspoon mild olive or vegetable oil
  • 2 ounces grana padano or Parmigiano Reggiano grated (about 1/2 cup)
  • 2 ounces Jarlsberg shredded (about 1/2 cup)
  • 6 ounces white Cheddar shredded (about 1 1/2 cups)
  • 2 cups heavy cream
  • 1/2 to 1 teaspoon sea salt (Optional)

Instructions

    Cup of Yum
  1. Combine 2 quarts (1.8 liters) water and the kosher salt in a pot and bring to a boil. Add the macaroni and return to a boil. Cook the macaroni until barely al dente, about 5 minutes from when it returns to a boil.
  2. Drain the macaroni in a colander and shake it dry. Dump the macaroni on a rimmed baking sheet, drizzle with the oil, and gently toss until it’s evenly coated to keep the macaroni from sticking to one another. Let cool completely. You should have about 3 cups.
  3. Set a rack in the oven about 4 inches (10 cm) from the broiler and preheat the broiler.
  4. Toss the grana padano, Jarlsberg, and white Cheddar in a large bowl until well combined. Then separate the mixed cheeses into two piles, one slightly larger than the other. [Editor’s Note: Ideally you want the smaller pile to be 40% of the whole and the larger pile to be 60%.]
  5. In a large, deep saucepan over medium-high heat, bring the cream and sea salt, if using, to a boil. Let simmer for about 2 minutes. The cream will foam up and then subside into a simmer. Add the macaroni and continue to cook, stirring occasionally, for about 90 seconds. The cream will start to thicken just slightly and coat the noodles.
  6. Start adding the 40% pile of cheese in small handfuls, stirring and waiting for the first handful of cheese to melt and incorporate into the sauce before adding the next handful. Transfer the contents of the pan to a 2 1/2-quart (2.4 liter) ovenproof skillet or baking dish. The mixture will be runny but that’s okay. Mound the reserved cheese on top of the macaroni and place the dish on a rimmed baking sheet to catch any drips.☞ 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.
  7. Slide the baking sheet into the oven and broil, rotating the skillet or dish often, until the cheese melts and caramelizes into a golden brown crust, 3 to 5 minutes. Watch it carefully as every broiler is different and your cheese can go from not-quite-golden-brown to charred-as-charcoal in a matter of seconds.
  8. Remove the macaroni au gratin from the oven and let it rest for 5 minutes. Devour immediately.

Nutrition Information

Serving 1portion Calories 846kcal (42%) Carbohydrates 36g (12%) Protein 27g (54%) Fat 66g (102%) Saturated Fat 41g (205%) Monounsaturated Fat 18g Cholesterol 227mg (76%) Sodium 3537mg (147%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 846

% Daily Value*

Serving 1portion
Calories 846kcal 42%
Carbohydrates 36g 12%
Protein 27g 54%
Fat 66g 102%
Saturated Fat 41g 205%
Monounsaturated Fat 18g 90%
Cholesterol 227mg 76%
Sodium 3537mg 147%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.