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Overnight Macaroni and Cheese Gratin

Rated as 5 out of 5 Stars

"A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts."
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1 d 1 h 4 m servings 507
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven until golden and crispy, 15 to 20 minutes.


  • Cook's Note:
  • Substitute Swiss cheese for the Gruyere if desired.

Nutrition Facts

Per Serving: 507 calories; 37 31.8 13.6 133 139 Full nutrition

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I know some people are purist and don’t like it when you review something that you didn’t follow exactly, but with only one rating I don’t want others to be hesitant to make this. It was so good...

Delicious, more fancy version of mac and cheese