Introduction

This oven-baked macaroni and cheese features a rich and silky cheddar-Gruyère sauce that makes every bite comfortingly delicious. It’s an easy, cozy dish perfect for weeknight dinners or as a hearty side at family gatherings.

Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce Recipe - Recipe Image

Ingredients

8 ounces (about 2 cups) dry elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (whole or 2% works best)
1 teaspoon mustard powder
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper (optional, to taste)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)
Nonstick spray or a little extra butter for greasing the baking dish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or butter.
Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, following package directions. Drain well and transfer the pasta to the prepared baking dish, spreading it evenly.
Step 3: In a medium saucepan over medium heat, melt the butter. When foamy, whisk in the flour and cook for 1–2 minutes until smooth and slightly bubbly to remove the raw flour taste.
Step 4: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking and cooking until the sauce gently simmers and thickens to coat the back of a spoon, about 4–6 minutes.
Step 5: Stir in mustard powder, salt, and black pepper if using. Lower the heat to low, then add shredded cheddar and Gruyère a handful at a time, stirring until melted and smooth.
Step 6: Taste the sauce and adjust seasoning with extra salt or pepper if needed.
Step 7: Pour the warm cheese sauce over the macaroni in the baking dish. Gently stir to coat all the pasta with sauce.
Step 8: Bake in the preheated oven for 20–25 minutes, until heated through and edges bubble, with a slightly golden top.
Step 9: Let the dish rest 5–10 minutes before serving to thicken the sauce for perfect scooping.

Tips & Variations

For extra crunch, sprinkle breadcrumbs on top before baking.
Use whole milk for a creamier sauce; avoid skim milk as it can result in a thinner texture.
Try swapping Gruyère for fontina or mozzarella for a different cheesy flavor.
Adding a pinch of cayenne pepper or smoked paprika can give a subtle spicy or smoky note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F (160°C) until heated through, or microwave in short bursts, stirring halfway. Adding a splash of milk before reheating helps keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes for this recipe?

Yes, any short pasta like shells, rotini, or penne works well. Just adjust the cooking time to ensure the pasta is al dente before baking.

How do I prevent the cheese sauce from becoming grainy?

Be sure to melt the cheese slowly over low heat and stir continuously. Adding cheese in small portions helps it blend smoothly without breaking or becoming grainy.

Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce Recipe

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★★★★★

4.5 from 60 reviews

This Oven-Baked Macaroni and Cheese features a creamy and silky cheddar-Gruyère cheese sauce, perfectly coating tender elbow macaroni and baked to a golden, bubbly finish. It’s a comforting, classic dish ideal for family dinners or cozy nights in.

Author: Tara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 ounces (about 2 cups) dry elbow macaroni
Salt for pasta water

Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional, to taste)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)

Baking

Nonstick spray or a little extra butter for greasing the baking dish

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a medium 2-quart baking dish with nonstick spray or butter to prevent sticking.
Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until just al dente—tender but still firm to the bite. Drain well and spread evenly in the prepared baking dish.
Make Roux: In a medium saucepan over medium heat, melt the butter until foamy. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and bubbly, cooking out the raw flour flavor.
Add Milk and Thicken: Slowly pour in milk while whisking continuously to prevent lumps. Continue whisking over medium heat until the sauce simmers gently and thickens enough to coat the back of a spoon, about 4–6 minutes.
Season and Add Cheese: Whisk in mustard powder, salt, and black pepper if using. Turn heat to low and gradually add shredded cheddar and Gruyère cheese, a handful at a time, stirring after each addition until fully melted and sauce is smooth and silky.
Combine Sauce and Pasta: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Gently fold with a spoon or spatula to coat all pasta evenly, being careful not to break the noodles.
Bake: Place the baking dish on the middle oven rack. Bake for 20–25 minutes until the dish is heated through, edges bubble, and the top is set with golden spots.
Rest and Serve: Remove from oven and let stand for 5–10 minutes. This rest thickens the sauce so servings hold together well. Serve warm, scooping from the center for maximal cheesy pull.

Notes

Use whole or 2% milk for a creamier sauce; skim milk may cause a thinner texture.
Gruyère cheese adds a nutty flavor—substitute with Swiss cheese if unavailable.
Adjust seasoning at the end to suit your taste, adding more salt or mustard powder if desired.
For a crispy topping, add breadcrumbs and extra cheese on top before baking (optional).
Allow resting time after baking to let the cheese sauce thicken for better serving consistency.

Keywords: macaroni and cheese, baked mac and cheese, cheddar Gruyère cheese sauce, comfort food, pasta bake