Macaroni and Cheese Gratin

Macaroni and Cheese Gratin

Macaroni and Cheese Gratin might be just the side dish you are searching for. This recipe serves 6 and costs $2.71 per serving. One portion of this dish contains roughly 42g of protein, 38g of fat, and a total of 859 calories. 2 people have made this recipe and would make it again. If you have milk, butter, gruyere, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. If you like this recipe, you might also like recipes such as Macaroni Au Gratin, Macaroni Gratin, and Potato and Macaroni Gratin.

Ingredients

You need the ingredients below to cook it

  • herbed bread crumbs

    herbed bread crumbs

    herbed bread crumbs

    162 milliliters

  • butter

    butter

    Butter or margarine

    1 Tbsp

  • cheddar

    cheddar

    grated cheddar

    226 grams

  • elbow macaroni

    elbow macaroni

    elbow macaroni

    453.592 grams

  • flour

    flour

    Flour

    1 Tbsp

  • gruyere

    gruyere

    grated gruyere

    264 grams

  • milk

    milk

    milk

    976 milliliters

  • nutmeg

    nutmeg

    nutmeg

    0.25 teaspoons

  • parmesan

    parmesan

    grated Parmesan

    25 grams

  • parsley

    parsley

    chopped parsley

    20 grams

  • pepper sauce

    pepper sauce

    A few hot pepper sauce

    3 drops

  • salt

    salt

    Salt

    0.5 teaspoons

Instructions

Let's follow the instructions for cooking it

  1. Bring a pot of water to a boil. Add salt and add macaroni and cook until not quite al dente (macaroni will continue to cook in the oven).
  2. In another pot melt the butter, add the flour and stir with a whisk or a wooden spoon for a couple of minutes to cook the flour.
  3. Add the milk, 1/2 cup at a time whisking until the mixture thickens, then add remaining milk and let cook over low heat until the sauce thickens, stirring constantly, scraping from the bottom of the pan and being careful not to burn it at the bottom.
  4. When the sauce is thick add the grated cheeses and stir until melted. Stir in the nutmeg, hot pepper sauce and salt, remove from heat and set aside.
  5. When the macaroni is cooked drain into colander and return to the pot. Pour the cheese sauce over the macaroni and stir with a wooden spoon.
  6. Pour the macaroni into individual gratins or a large buttered baking dish. You can add a few tomato slices into the macaroni either half way through pouring it into the pan or at the end, tucking them in with a knife. Don't smooth out the top, allow a few peaks here and there, they will become crisp and delicious as you bake it.
  7. To make the topping:
  8. Melt the butter, pour over the bread crumbs in a bowl and mix to combine. Add the Parmesan and parsley.
  9. To bake:
  10. Sprinkle topping over macaroni, bake in 400 oven 10-15 minutes or until crumbs are nicely golden. Serve immediately.