Three Cheese Mac & Cheese Gratin
The ultimate mac and cheese: macaroni smothered in a creamy bechamel sauce with cheddar, mozzarella, and gruyère, baked until golden brown and irresistible.
🛒 Ingredients
4 servings
- 400g of macaroni
- 50g of butter
- 50g of flour
- 500ml of whole milk
- 200ml of heavy cream
- 200g of grated cheddar cheese
- 150g of grated mozzarella cheese
- 150g of grated gruyère cheese
- 1 teaspoon of powdered garlic
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of powdered mustard (optional)
- Salt and freshly ground black pepper
- A pinch of nutmeg
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Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 200°C (convection). Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than indicated on the package. Drain and reserve.
- 2
In a thick-bottomed saucepan, melt the butter over medium heat. Add the flour in a slow stream and vigorously mix with a whisk for 1-2 minutes to obtain a smooth blond roux without lumps.
- 3
Gradually pour in the warm milk while constantly whisking to avoid lumps. Add the heavy cream, powdered garlic, paprika, nutmeg, mustard powder if used, salt, and pepper. Let thicken over medium heat while stirring for 5 minutes.
- 4
Remove the saucepan from the heat. Incorporate two-thirds of the cheese mixture (approximately 330g) in several stages, stirring between each addition until a smooth, shiny, and ultra-creamy sauce is obtained. Adjust seasoning.
- 5
Add the drained macaroni to the cheesy sauce and gently mix to coat each pasta evenly. The preparation should be generously sauced.
- 6
Pour everything into a buttered gratin dish (approximately 30x20cm). Evenly distribute the remaining grated cheese over the surface to form a generous layer.
- 7
Bake for 20-25 minutes, until the top is well browned, bubbling, and golden in some areas. For an even crisper crust, broil for 2-3 minutes at the end of cooking.
- 8
Let rest for 5 minutes before serving to allow the sauce to stabilize. Sprinkle with a bit of smoked paprika and serve directly from the dish.
💡 Chef's Tip
The secret to a gruel-free sauce: always add cheese off the heat and in small quantities. A cheese added to a too-hot sauce can grain and become unevenly stringy.
