Overnight Macaroni and Cheese Gratin

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.

By Nathalie Coleman
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

Substitute Swiss cheese for the Gruyere if desired.

Nutrition Facts

Per Serving:
507.2 calories; 13.6 g protein; 31.8 g carbohydrates; 132.6 mg cholesterol; 139.2 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Tara W
Rating: 5 stars
04/22/2019
I made this twice. The first try we used all Gruyere, and felt it was lacking depth of flavor. The second time we used half Gruyere and half white cheddar which was perfect. We also added about 15 minutes to the cook time, which resulted in a nice brown crust on top and bottom. Great for the holidays since prep is so simple. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Tara W
Rating: 5 stars
04/22/2019
I made this twice. The first try we used all Gruyere, and felt it was lacking depth of flavor. The second time we used half Gruyere and half white cheddar which was perfect. We also added about 15 minutes to the cook time, which resulted in a nice brown crust on top and bottom. Great for the holidays since prep is so simple. Read More
Helpful
(1)
Tara W
Rating: 5 stars
04/22/2019
I made this twice. The first try we used all Gruyere, and felt it was lacking depth of flavor. The second time we used half Gruyere and half white cheddar which was perfect. We also added about 15 minutes to the cook time, which resulted in a nice brown crust on top and bottom. Great for the holidays since prep is so simple. Read More
Helpful
(1)
Amy Jeffus DuBois
Rating: 5 stars
11/23/2018
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! The only thing I did different was use cheddar and gryuere cheese and used more than the recipe called for because well cheese. Read More
Helpful
(1)
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Lydia O'Keefe
Rating: 5 stars
06/18/2018
Delicious more fancy version of mac and cheese Read More
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