Macaroni & Cheese Au Gratin
Prep time
Cook time
Total time
Serves: 8
  • 16 oz. box of Elbow Macaroni (or noodle of choice)
  • 1 cup White Cheddar, shredded + ½ cup for topping
  • 1 cup Jarlsberg, shredded (If you can’t find this, you can use Swiss)
  • ½ cup Mozzarella, shredded
  • ½ cup Parmesan, shredded
  • 2 & ½ cups Heavy Cream
  • 3 Bacon Slices, cooked and crumbled
  • 2 tsp. Dijon Mustard
  • 1 clove Garlic, minced
  • 2 cups Fresh Spinach
  • Fresh Parsley (for garnish), optional
  • Butter, as needed
  1. Cook macaroni in a large pot according to package directions, less 1 minute.
  2. As macaroni cooks, heat heavy cream to a low simmer. Add cheeses (except ½ cup White Cheddar) and turn off heat. Fold in bacon, dijon mustard & garlic. Mix until well combined.
  3. Drain macaroni and return to pot. Add spinach and cheese mixture to cooked macaroni and mix until well combined.
  4. Pour macaroni & cheese mixture into a butter-greased casserole dish. Sprinkle ½ cup of white cheddar on top.
  5. Bake at 375F for 25 minutes or until the crust is browned and crispy.
  6. Sprinkle with parsley and serve immediately.
Recipe by Slice of Jess at