Introduction

This oven-baked macaroni and cheese features a silky cheddar-Gruyère sauce that’s creamy, rich, and comforting. It’s an easy, classic dish perfect for family dinners or cozy nights in.

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 according to package directions. Drain well and transfer to the prepared baking dish, spreading evenly.
Step 3: In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and bubbly to cook out the raw flour taste.
Step 4: Slowly pour in the milk while whisking continuously. Cook and whisk until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Step 5: Whisk in the mustard powder, salt, and black pepper if using. Reduce heat to low. Gradually add shredded cheddar and Gruyère, stirring after each addition until the sauce is silky and smooth.
Step 6: Taste and adjust seasoning with more salt or pepper if desired. Pour the warm cheese sauce over the macaroni in the baking dish and gently fold to coat evenly.
Step 7: Place the baking dish in the oven and bake for 20–25 minutes until heated through and edges bubble. The top should be set with slight golden spots.
Step 8: Remove from oven and let rest for 5–10 minutes to thicken the sauce. Serve warm, scooping from the center for a creamy, cheesy experience.

Tips & Variations

For extra texture, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
Use a blend of sharp and mild cheddar if you prefer a less intense cheese flavor.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
Try substituting half the milk with cream for an even richer sauce.
For a gluten-free version, use gluten-free flour or cornstarch to thicken the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in short bursts, stirring in between to maintain creaminess. Add a splash of milk before reheating if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can swap elbow macaroni for other short pasta shapes like shells, cavatappi, or penne. Just make sure to adjust cooking times accordingly and keep them slightly firm before baking.

What can I do if my cheese sauce is lumpy?

Whisk continuously when adding milk to avoid lumps. If lumps form, try whisking vigorously or blending the sauce briefly with an immersion blender. Straining the sauce through a fine sieve can also help smooth it out.

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

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4.6 from 576 reviews

This Oven-Baked Macaroni and Cheese features tender elbow macaroni enveloped in a creamy, silky cheese sauce made from sharp cheddar and Gruyère. The sauce is cooked on the stovetop to a perfect smoothness, then combined with pasta and baked until bubbly and golden on top, creating a comforting and indulgent classic dish.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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)

Baking Preparation

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 and ensure easy serving.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions—tender but still with a slight bite. Drain well and transfer the pasta into the prepared baking dish, spreading it out evenly.
Make Roux: In a medium saucepan over medium heat, melt the butter. Once melted and foamy, sprinkle in the flour. Whisk constantly for 1–2 minutes until smooth and slightly bubbly; this step cooks out the raw flour taste, creating a roux that will thicken the sauce.
Add Milk and Thicken Sauce: Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking and cooking over medium heat until the sauce gently simmers 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). Reduce heat to low. Add shredded cheddar and Gruyère cheeses a handful at a time, stirring after each addition until the sauce is fully melted and smooth. Taste and adjust seasoning as needed.
Combine Pasta and Cheese Sauce: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Use a spoon or spatula to gently stir until all pasta pieces are coated, ensuring even coverage without overmixing.
Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20–25 minutes or until the macaroni and cheese is thoroughly heated, and the edges just start bubbling. The top should appear set and lightly golden in spots.
Rest and Serve: Remove from oven and let rest for 5–10 minutes. This resting time allows the sauce to thicken so portions hold together well. Serve warm, scooping from the center for the creamiest cheesy pull.

Notes

Use whole milk or 2% milk for a creamier sauce; skim or plant-based milks will change the texture.
Mustard powder enhances the cheese flavor but can be omitted if unavailable.
For a crispier topping, sprinkle additional cheese or breadcrumbs on top before baking.
Letting the dish rest after baking helps the sauce thicken and improves serving consistency.
Shred your own cheese for better melting compared to pre-shredded varieties which often contain anti-caking agents.

Keywords: macaroni and cheese, baked mac and cheese, cheddar gruyere sauce, comfort food, classic mac and cheese