Best Overnight Macaroni And Cheese Gratin Recipes

Macaroni au Gratin image

Provided by Ashley Christensen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

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.

Overnight Macaroni Casserole image

Provided by Terri Newell

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

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 and Cheese Au Gratin image

Provided by Recipe Junkie

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

7 ounces elbow macaroni
1 tablespoon butter
1 medium onion, chopped
1 tablespoon flour
1/4 cup milk
1/2 teaspoon seasoning salt
pepper
1 1/2 cups shredded cheddar cheese or 1 1/2 cups pasteurized processed cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 cup dry breadcrumbs
1/2 cup shredded cheddar cheese or 1/2 cup pasteurized processed cheese
3 tablespoons butter

Steps:

Cook the macaroni according to package directions.
Drain.
Melt the 1 T butter in a saucepan;
stir in the onions and saute until they are translucent.
Stir in the flour and cook a minute or so, stirring.
Slowly add the milk, stirring constantly.
When all the milk is in and the sauce is smooth and creamy, stir in the salt, pepper, the 1 and 1/2 c cheese, the worcestershire and dry mustard.
Reheat a bit if necessary to melt all the cheese.
Stir in the cooked macaroni.
Now comes the au gratin part:.
Turn the macaroni and cheese into a greased 2 quart casserole.
Combine the bread crumbs and the 1/2 c cheese and sprinkle over the surface of the M&C.
Melt the 3 T butter in a small pan and drizzle over all.
Bake at 350 for 10 minutes or so (unless the mixture had gotten cold before it went into the oven, in which case make it 20 or 30 minutes), And run it under the broiler quickly at the end to brown the top.