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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.

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

  1. 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.
  2. 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.
  3. 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.
  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 thickens and gently simmers, coating the back of a spoon—about 4–6 minutes.
  5. 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.
  6. Taste and Adjust Seasoning: Sample the cheese sauce and adjust seasoning as needed, adding a pinch more salt or pepper to suit your taste.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-5/