Introduction

This oven-baked macaroni and cheese features a silky cheddar-Gruyère sauce that’s rich, creamy, and full of flavor. It’s the perfect comfort food for any night, combining tender pasta with a luscious cheese sauce baked to golden perfection.

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) 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 according to package directions until just al dente. Drain well and spread 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 smooth and bubbly to cook out the raw flour taste.
Step 4: Gradually whisk in the milk, stirring continuously to avoid lumps. Cook until the sauce gently simmers and 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 shredded cheddar and Gruyère cheeses a handful at a time, stirring until fully melted and the sauce is smooth.
Step 6: Taste the sauce and adjust seasoning with more salt or pepper if desired.
Step 7: Pour the warm cheese sauce over the macaroni in the baking dish. Gently stir or fold the pasta to coat every piece evenly.
Step 8: Bake in the preheated oven for 20–25 minutes, until the dish is heated through and the edges bubble with a slightly golden top.
Step 9: Remove from oven and let rest for 5–10 minutes to allow the sauce to thicken before serving.
Step 10: Serve warm, scooping from the center to enjoy creamy, cheesy bites.

Tips & Variations

Use a mix of sharp cheddar and Gruyère for depth of flavor and smooth meltiness. Substitute with fontina or mozzarella if preferred.
Add a pinch of smoked paprika or cayenne for a subtle kick.
For a crunchy topping, sprinkle breadcrumbs mixed with melted butter over the casserole before baking.
Use whole milk for creamier sauce, or a mix of milk and cream for extra richness.

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) or in the microwave, adding a splash of milk if the sauce has thickened too much. Avoid overheating to keep the sauce silky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, elbow macaroni is traditional, but small shells, penne, or rotini work well too since they hold the cheese sauce nicely.

How can I make this dish vegetarian?

This recipe is already vegetarian as it contains no meat. Just ensure your cheese is made without animal rennet if you want it to be strictly vegetarian.

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

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★★★★★

4.7 from 142 reviews

This classic Oven-Baked Macaroni and Cheese features tender elbow macaroni enveloped in a silky, smooth cheddar and Gruyère cheese sauce. The dish is baked until bubbly and lightly golden on top, creating a comforting, rich, and creamy entree perfect for family dinners or cozy nights in.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
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, to taste)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)

Baking

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

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or a bit of butter to prevent sticking during baking.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just al dente—tender but still slightly firm to the bite. Drain the pasta well to avoid excess moisture and pour it into the prepared baking dish, spreading it into an even layer.
Make Roux Base: In a medium saucepan over medium heat, melt the butter until foamy. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and bubbly. This step removes the raw flour taste and forms the roux, which thickens the sauce.
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 thickens and gently simmers, coating the back of a spoon—about 4–6 minutes.
Season and Add Cheese: Stir in the mustard powder, salt, and optional black pepper. Reduce heat to low and gradually add shredded cheddar and Gruyère cheeses in handfuls, stirring after each addition until the cheese melts fully and the sauce becomes silky and smooth.
Taste and Adjust Seasoning: Sample the cheese sauce and adjust seasoning as needed, adding a pinch more salt or pepper to suit your taste.
Combine Pasta and Sauce: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Gently fold and stir with a spoon or spatula to coat all pasta pieces evenly without worrying about perfection.
Bake: Place the baking dish on the middle oven rack and bake for 20–25 minutes, until the macaroni and cheese is bubbling around the edges and the top is set with light golden spots.
Rest Before Serving: Remove from oven and let the dish rest for 5–10 minutes to allow the sauce to thicken slightly, ensuring each serving holds together nicely.
Serve Warm: Scoop from the center of the dish for creamy, cheesy portions with the perfect pull of melted cheese in every bite.

Notes

Use whole or 2% milk for a creamier sauce; skim milk will yield a thinner texture.
Cooking the macaroni just al dente prevents mushiness after baking.
Mustard powder enhances the cheese flavor but can be omitted if unavailable.
Letting the dish rest after baking allows better slicing and serving consistency.
Feel free to top with breadcrumbs before baking for a crunchy topping (optional).

Keywords: Macaroni and Cheese, Baked Mac and Cheese, Cheddar, Gruyère, Comfort Food, Pasta Casserole, Homemade Mac and Cheese