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Overnight Macaroni and Cheese Gratin

Overnight Macaroni and Cheese Gratin


"A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts."
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1 d 1 h 4 m servings 507 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven until golden and crispy, 15 to 20 minutes.


  • Cook's Note:
  • Substitute Swiss cheese for the Gruyere if desired.

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