Homemade Gruyère and Comté Macaroni Gratin
A generous and comforting macaroni gratin, coated in a creamy béchamel sauce and topped with a blend of Gruyère and Comté cheeses melted to perfection. The golden breadcrumb topping adds an irresistible crunch that makes all the difference. A dish that warms the heart and delights everyone, young and old, with every bite.
🛒 Ingredients
4 servings
- 14 oz macaroni
- 1 quart salted water for boiling
- 2 cups homemade béchamel (3 tbsp butter, 1/3 cup flour, 2 cups whole milk)
- 7 oz shredded Gruyère
- 3.5 oz shredded Comté
- 1/2 cup fine breadcrumbs
- 1 pinch freshly grated nutmeg
- 1.5 tbsp butter for the dish and finishing
- Fine salt and freshly ground black pepper
- 1 bay leaf (for the béchamel)
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 400°F (convection). Generously butter a large 12 x 8 inch baking dish.
- 2
Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions (al dente), as they will continue to cook in the oven. Drain and set aside.
- 3
Prepare the béchamel: melt 3 tbsp of butter over medium heat in a saucepan. Add the flour all at once and whisk vigorously for 1 minute to form a blond roux. Gradually pour in the warm milk while whisking constantly to avoid lumps. Add the bay leaf, bring to a simmer, and let thicken for 5 minutes over low heat. Remove the bay leaf and season with salt, pepper, and nutmeg.
- 4
In a large bowl, mix the drained macaroni with the hot béchamel. Fold in two-thirds of the Gruyère (about 4.5 oz) and half of the Comté (1.75 oz). Mix gently so the cheeses melt into the mixture.
- 5
Pour the mixture into the buttered baking dish, spreading it evenly. Smooth the surface with a spatula.
- 6
In a small bowl, mix the breadcrumbs, the remaining Gruyère (2.5 oz), and the remaining Comté (1.75 oz). Spread this mixture evenly over the entire surface of the gratin. Dot with a few small pieces of butter to help it brown.
- 7
Bake at 400°F for 20 to 25 minutes, until the top is golden brown and crispy and the edges are bubbling. If necessary, broil for 2 to 3 minutes at the end for an even deeper golden crust.
- 8
Let rest for 5 minutes out of the oven before serving, so the gratin sets properly for slicing.
💡 Chef's Tip
The secret to a perfectly melty gratin: incorporate a handful of cheese directly into the still-hot béchamel before mixing it with the pasta. This creates an ultra-creamy sauce that coats every macaroni. For an even tastier result, prepare the gratin the day before and reheat it covered with foil at 350°F for 15 minutes, then remove the foil to re-crisp the crust.
