Introduction

This oven-baked macaroni and cheese features a rich, silky sauce made with sharp cheddar and nutty Gruyère. It’s creamy, comforting, and perfect for a cozy meal that everyone will love.

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, then drain well and transfer to the prepared baking dish, spreading it out evenly.
Step 3: In a medium saucepan over medium heat, melt the butter. Whisk in the flour constantly for 1–2 minutes until smooth and slightly bubbly to cook out the raw flour taste.
Step 4: Slowly pour in the milk while whisking continuously to prevent lumps. Continue whisking and simmer until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
Step 5: Stir in the mustard powder, salt, and black pepper if using. Reduce heat to low and add the cheddar and Gruyère cheeses a handful at a time, stirring after each addition until fully melted and smooth.
Step 6: Taste the sauce and adjust seasoning if needed. Pour the warm cheese sauce over the macaroni in the baking dish and gently stir to coat all the pasta.
Step 7: Bake on the middle oven rack for 20–25 minutes, until heated through and edges begin to bubble. The top should be set with slight golden spots.
Step 8: Remove from oven and let rest for 5–10 minutes to thicken before serving. Scoop from the center for creamy, cheesy portions.

Tips & Variations

For extra crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.
Try swapping Gruyère for fontina or mozzarella for a milder cheese flavor.
Mustard powder enhances flavor but can be omitted if preferred.
Use whole milk for a richer sauce or 2% for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is classic, other small shapes like shells or cavatappi also work well to hold the cheese sauce.

How do I prevent lumps in the cheese sauce?

Whisk constantly when adding milk to the roux and add it slowly. Also, add shredded cheese gradually over low heat to allow smooth melting without clumping.

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

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4.4 from 139 reviews

This classic Oven-Baked Macaroni and Cheese features dry elbow macaroni enveloped in a silky, creamy cheddar and Gruyère cheese sauce. The sauce is made from a simple roux blended with milk and seasoned with mustard powder, salt, and pepper, then slowly melted with shredded sharp cheddar and Gruyère cheeses for a rich, flavorful indulgence. Baked to bubbly perfection with a slightly golden top, it is a comforting, crowd-pleasing dish perfect for family meals or cozy nights in.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 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)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)

For Baking Dish

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

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or butter to prevent sticking.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente, meaning it is tender but still has a slight firmness. Drain well and spread evenly into 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 to 2 minutes until the mixture is smooth and bubbly. This step cooks out the raw flour taste to form a roux base.
Add Milk and Thicken Sauce: Slowly pour in the milk while whisking continuously to prevent lumps. Continue whisking and cooking over medium heat until the sauce simmers gently and thickens enough to coat the back of a spoon, about 4 to 6 minutes.
Season and Add Cheese: Stir in mustard powder, salt, and black pepper if using. Reduce heat to low. Gradually add shredded cheddar and Gruyère cheese, a handful at a time, stirring after each addition until the sauce is silky smooth and all cheese is melted.
Combine Sauce and Pasta: Pour the warm cheese sauce over the cooked elbow macaroni in the baking dish. Gently fold the macaroni with a spoon or spatula to coat every piece evenly without making it perfect—this ensures a cozy, home-style texture.
Bake: Place the baking dish on the middle oven rack and bake for 20 to 25 minutes, until the macaroni and cheese is heated through, edges bubble lightly, and the top is set with slight golden spots.
Rest and Serve: Remove from oven and let rest for 5 to 10 minutes. This pause lets the sauce thicken so the dish holds its shape better when served. Serve warm by scooping from the center to enjoy the creamy and cheesy pull with each portion.

Notes

Use whole or 2% milk for best creaminess; skim milk may result in a thinner sauce.
Gruyère adds a nutty richness complementing the sharp cheddar; substitute with more cheddar if unavailable but expect less depth.
Mustard powder enhances the cheese flavor but can be omitted if unavailable.
To make ahead, prepare the dish through step 6, cover, and refrigerate up to 24 hours before baking.
Letting the dish rest after baking improves slicing and serving without it falling apart.
For a crusty top, sprinkle additional cheese or breadcrumbs before baking.

Keywords: oven baked macaroni and cheese, cheddar mac and cheese, Gruyère cheese sauce, baked pasta dish, comfort food, homemade macaroni and cheese