MACARONI AU GRATIN
A Southern sideboard is truly a beautiful sight to withhold. Whether it's filled with sweet potato, green bean, and mashed potato casseroles on Thanksgiving or cole slaw, baked beans, and potato salad at a backyard cookout, Southern cooks have mastered the sideboard. This Macaroni Au Gratin is a totally decadent mixture of two of our favorite sideboard mainstays-macaroni and cheese and au gratin potato casserole. With just four ingredients (plus salt and pepper), you can have a cheesy, bubbly casserole on the table for your family to devour. For the best texture for your Macaroni Au Gratin, our Test Kitchen has two tips: First, use block cheese and shred it yourself instead of buying a bag of shredded cheese. The few extra minutes it will take are worth it. Second, even though you'll be tempted to dig in as soon as you remove it from the oven, don't ignore the recommendation to wait 15 minutes before serving. This allows the Macaroni Au Gratin to set to the perfect texture for serving. This Macaroni Au Gratin is going to be a hit with kids and adults alike. You can never go wrong with a crowd-pleasing, cheesy pasta bake, so this casserole recipe will soon become your go-to for holidays, potlucks, new neighbors, and weeknight dinners.
Provided by Southern Living Editors
Categories Macaroni
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Lightly grease a 13-by-9-inch baking dish.
- Cook macaroni according to package directions, adding 1 tsp. salt; drain well. Combine eggs, milk, pepper, and remaining 1/2 tsp. salt in a large bowl; add cooked macaroni, and stir well.
- Spoon half of macaroni mixture into prepared dish. Sprinkle with half of cheese. Repeat layers with remaining macaroni mixture and cheese, ending with cheese.
- Bake at 300°F for 30 minutes; increase temperature to 400°F, and bake 10 minutes or until lightly browned. Let stand 15 minutes before serving.
MACARONI AU GRATIN
HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.
MACARONI AU GRATIN
This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.
Provided by Ashley Christensen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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 AND CHEESE AU GRATIN
Make and share this Macaroni and Cheese Au Gratin recipe from Food.com.
Provided by Recipe Junkie
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
BALTHAZAR MACARONI GRATIN (AKA MACARONI AND CHEESE)
I am fussy about home baked mac and cheese and rarely want anything added to it beyond the basics but this one is delicious with its slightly smoky bacon which works beautifully with nutty gruyere cheese. I use pancetta because i have it on hand more often. From the Balthazar cookbook
Provided by MarraMamba
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Cook the macaroni according to the directions on the box. Drain, toss with the olive oil, and set aside in a large mixing bowl.
- Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.
- In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.
- 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.
- 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 tire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.
Nutrition Facts : Calories 488.7, Fat 37.2, SaturatedFat 18.9, Cholesterol 95.7, Sodium 947.9, Carbohydrate 14.1, Fiber 0.2, Sugar 8, Protein 24.2
MACARONI GRATIN
Homemade mac 'n' cheese always beats the stuff in a box and this version is easy enough to whip up at short notice.
Provided by Sackville
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 502.1, Fat 33.2, SaturatedFat 16.9, Cholesterol 91.7, Sodium 90.9, Carbohydrate 39.1, Fiber 1.6, Sugar 1.4, Protein 12.1
MACARONI AU GRATIN
Make and share this Macaroni Au Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain.
- Place in a greased 2-quart 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 degees for 30 minutes.
Nutrition Facts : Calories 386.4, Fat 19.6, SaturatedFat 12.2, Cholesterol 61.6, Sodium 896.5, Carbohydrate 38.3, Fiber 1.4, Sugar 3.9, Protein 14.1
MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN
This is the ultimate comfort food ever. This was my grandma's recipe passed down from my mother to me. Best thing is that it tastes even better reheated. Enjoy !
Provided by carden41
Categories Macaroni And Cheese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
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.
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MACARONI AU GRATIN | LEITE'S CULINARIA
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4.6/5 (7)Total Time 45 minsCategory MainsCalories 846 per serving
- 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.
- 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.
- 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%.]
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