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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-2/