Best 3 Overnight Macaroni And Cheese Gratin Recipes

When seeking a hearty and delectable dish to serve for dinner, one should look no further than the classic overnight macaroni and cheese gratin. This dish seamlessly blends the creamy richness of macaroni and cheese with the golden-brown crust of a gratin, resulting in a culinary masterpiece that is sure to impress family and friends alike. With its simple yet flavorful ingredients, this dish can be easily prepared in advance, making it an ideal option for busy weeknights or when entertaining guests. Whether enjoyed as a main course or a comforting side dish, this overnight macaroni and cheese gratin is guaranteed to tantalize taste buds and leave everyone asking for seconds.

Let's cook with our recipes!

OVERNIGHT MACARONI CASSEROLE

Overnight Macaroni Casserole image

I like to prepare meals a day ahead of time, so supper can be on the table quicker when I get home from work. Usually, pasta dishes are out because the noodles end up starchy and the sauce thickens if left overnight. With this recipe, I can prepare the dish ahead of time and cook just before serving for delicious creamy noodles.

Provided by Terri Newell

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups leftover diced cooked chicken
2 cups macaroni, raw
2 cups milk
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 cup cheese, shredded
1/2 cup onion, diced

Steps:

Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
Spread in 9x13 pan.
Cover and refrigerate overnight, or at least 4 hours.
Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.

Nutrition Facts : Calories 615, Fat 25.1, SaturatedFat 10.7, Cholesterol 93.3, Sodium 1310.2, Carbohydrate 59.1, Fiber 2, Sugar 3.2, Protein 36.9

MACARONI AU GRATIN

Macaroni au Gratin image

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

Ingredients

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

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 GRATIN

Macaroni Gratin image

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

Ingredients

200 g large macaroni
2 tablespoons olive oil
1 clove garlic, minced
200 ml creme fraiche or 200 ml double cream
60 g fresh gruyere cheese
10 g butter
salt & freshly ground black pepper

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

Tips:

For a smoother macaroni and cheese, use a high-quality cheese that melts well, such as cheddar, Gruyère, or Fontina.
To prevent the macaroni from becoming dry, use a little bit of milk or cream in the sauce.
If you want a crispy topping, use a combination of breadcrumbs and grated Parmesan cheese.
If you're short on time, you can use pre-cooked macaroni.
Overnight macaroni and cheese gratin can be made ahead of time and refrigerated overnight. This makes it a great dish for busy weeknights.

Conclusion:

Overnight macaroni and cheese gratin is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy sauce and crispy topping, it's sure to be a hit with everyone at your table. So next time you're looking for a comforting and satisfying meal, give this recipe a try.