Print

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

Print Recipe

★★★★★

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.

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

  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 and ensure easy serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-3/