Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce Recipe
Introduction
Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce is a comforting classic elevated by a rich, creamy cheese blend. This dish offers a perfect balance of sharp cheddar and nutty Gruyère, baked to golden perfection. It’s a family favorite that’s easy to prepare and sure to satisfy.
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) and 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 spread the pasta evenly in the prepared baking dish.
- Step 3: In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and bubbly to cook out the raw flour taste.
- Step 4: Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce simmers and thickens enough to coat the back of a spoon, about 4–6 minutes.
- Step 5: Stir in mustard powder, salt, and black pepper if using. Reduce heat to low and gradually add the shredded cheddar and Gruyère, stirring after each addition until the cheese melts and the sauce is silky smooth.
- Step 6: Taste the sauce and adjust seasoning with more salt or pepper if needed. Pour the warm cheese sauce over the macaroni in the baking dish, gently stirring to coat all the pasta.
- Step 7: Bake on the middle rack for 20–25 minutes until heated through and the edges bubble with a slightly golden top.
- Step 8: Remove from the oven and let rest for 5–10 minutes before serving to thicken the sauce for perfect scoops.
Tips & Variations
- For added crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.
- Substitute Gruyère with fontina or mozzarella for a different flavor profile.
- Use whole milk for a richer sauce or low-fat milk for a lighter version.
- Add a pinch of smoked paprika or cayenne pepper to the sauce for a subtle kick.
Storage
Store leftover macaroni and cheese 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 to maintain creaminess. You can also microwave individual portions, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this recipe?
Yes, while elbow macaroni is traditional, you can use other short pasta shapes like penne, shell, or rotini. Just adjust cooking time accordingly to achieve al dente texture.
How do I prevent the cheese sauce from becoming grainy?
Whisk the cheese into the sauce over low heat slowly and remove from heat once melted. Avoid overheating the cheese sauce, as this can cause it to separate or become grainy.
PrintOven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce Recipe
This Oven-Baked Macaroni and Cheese recipe features tender elbow macaroni coated in a silky, rich cheddar and Gruyère cheese sauce. The cheese sauce is made from a classic roux base with mustard powder for depth, then baked until bubbly and slightly golden on top. It’s a comforting, delicious homemade take on the timeless American favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
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% works best)
- 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)
Finishing
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente—tender yet slightly firm. Drain well and spread evenly in the prepared baking dish.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. When melted and foamy, sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and bubbly to cook out the raw flour taste.
- Create Cheese Sauce: Slowly pour in the milk while whisking continuously to avoid lumps. Continue stirring and cooking over medium heat until the sauce simmers gently and thickens enough to coat the back of a spoon, approximately 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 gradually, stirring after each addition until all cheese melts and the sauce is silky smooth.
- Combine Pasta and Cheese Sauce: Pour the warm cheese sauce over the pasta in the baking dish, gently folding with a spoon or spatula to coat all pasta pieces evenly, allowing the homey texture to shine.
- Bake: Place the baking dish on the middle oven rack and bake for 20–25 minutes until heated through, edges bubble slightly, and the top is set with hints of golden color.
- Rest Before Serving: Remove from the oven and let rest for 5–10 minutes. This helps thicken the sauce for perfect scooping and serving.
- Serve Warm: Scoop from the center to enjoy the creamy cheesy pull in every portion for a comforting, indulgent meal.
Notes
- For best results, use whole or 2% milk to ensure a creamy sauce.
- Mustard powder enhances the flavor but can be omitted if unavailable.
- Gruyère cheese adds a nutty richness; substitute with Swiss cheese if needed.
- Do not overcook the pasta initially, as it will bake further in the oven.
- Letting the dish rest after baking helps the sauce thicken for better texture.
Keywords: macaroni and cheese, baked mac and cheese, cheddar cheese, Gruyère cheese, comfort food, casserole, cheesy pasta
