Description

Macaroni Gratin with Cheddar is a cozy, creamy baked pasta dish inspired by the French gratin dauphinois. Featuring al dente macaroni, juicy shrimp, sharp cheddar cheese, and a rich béchamel sauce, this dish is topped with parmesan and optionally breadcrumbs, then baked until golden and bubbling. A fusion of French and American comfort food, it’s hearty, satisfying, and perfect for weeknight dinners or special gatherings.

Ingredients

Scale

250 g (about 9 oz) macaroni pasta
300 g (10.5 oz) cooked shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons all-purpose flour
500 ml (2 cups) milk
150 g (1 ½ cups) shredded cheddar cheese
50 g (½ cup) grated parmesan cheese
Salt and pepper to taste
A pinch of nutmeg (optional)
1 tablespoon olive oil or butter (for greasing the dish)
Breadcrumbs (optional, for topping)

Instructions

Cook the macaroni in salted boiling water until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for about 1 minute, stirring constantly.

Gradually whisk in the milk to avoid lumps. Cook over medium heat, stirring, until the sauce thickens.

Add the shredded cheddar cheese, a bit of salt, pepper, and nutmeg if using. Stir until the cheese is melted and the sauce is smooth.

Add the cooked shrimp and drained macaroni to the sauce. Mix gently to combine.

Grease a baking dish with olive oil or butter. Pour the macaroni and shrimp mixture into the dish.

Sprinkle the top with grated parmesan and breadcrumbs if desired.

Bake in a preheated oven at 375°F (190°C) for about 20–25 minutes, or until golden and bubbling on top.

Serve hot, optionally garnished with fresh herbs like parsley.

Notes

For a vegetarian version, omit the shrimp and add sautéed mushrooms or roasted cauliflower.
Add a teaspoon of Dijon mustard to the béchamel sauce for extra depth.
Grating your own cheese results in better melt and texture than pre-shredded varieties.
Broiling at the end enhances the gratin’s crispy, golden top.
Let the gratin sit for 5–10 minutes after baking for cleaner serving slices.