Introduction

Oven-Baked Macaroni and Cheese is a comfort food classic, elevated with a silky cheddar-Gruyère sauce that’s creamy and rich. This recipe delivers a perfectly baked dish with a golden, bubbly top and a luscious, cheesy interior that’s hard to resist.

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 a bit of butter.
Step 2: 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. Drain the pasta well and pour it into the prepared baking dish, spreading it out evenly.
Step 3: While the pasta cooks, make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once melted and foamy, sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and slightly bubbly.
Step 4: Slowly pour in the milk, 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.
Step 5: Whisk in the mustard powder, salt, and black pepper if using. Reduce heat to low and gradually add the shredded cheddar and Gruyère cheese, stirring after each addition until smooth and fully melted.
Step 6: Taste the sauce and adjust seasoning with extra salt or pepper if needed.
Step 7: Pour the warm cheese sauce over the macaroni in the baking dish. Stir gently to coat all the pasta evenly.
Step 8: Place the baking dish on the middle rack of the oven and bake for 20–25 minutes until heated through and the edges start to bubble with a slightly golden top.
Step 9: Remove from the oven and let it rest for 5–10 minutes to thicken the sauce before serving.
Step 10: Serve warm, scooping from the center for the creamiest, cheesiest portions.

Tips & Variations

For a crunchy topping, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
Feel free to swap out Gruyère for mozzarella or fontina for a different flavor profile.
Add cooked bacon or sautéed mushrooms for extra savory depth.
Use whole milk for a richer sauce, or evaporated milk for a silkier texture.

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 intervals, stirring in between to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, other small pasta shapes like shells, cavatappi, or penne work well and hold the cheese sauce nicely.

How do I prevent the sauce from becoming lumpy?

Whisk constantly when adding the flour and milk to ensure a smooth mixture, and pour the milk slowly while whisking to avoid lumps forming.

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

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★★★★★

4.5 from 71 reviews

This Oven-Baked Macaroni and Cheese features tender elbow macaroni smothered in a silky, rich cheddar and Gruyère cheese sauce, baked to bubbly perfection with a golden top. A comforting classic made from scratch with a creamy mustard-infused sauce that’s both smooth and flavorful, perfect for a cozy meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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

Nonstick spray or extra butter for greasing the baking dish

Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with nonstick spray or butter to prevent sticking during baking.
Cook Macaroni: Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package instructions until just al dente, meaning the pasta is tender but still slightly firm. Drain well and transfer the macaroni evenly into the prepared baking dish.
Make the Roux: 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 starts to bubble, cooking out the raw flour taste.
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 gently simmers and thickens enough to coat the back of a spoon, approximately 4–6 minutes.
Season and Add Cheese: Stir in mustard powder, salt, and black pepper (if using). Reduce heat to low. Gradually add the shredded cheddar and Gruyère cheeses in small batches, stirring well after each addition until fully melted and the sauce becomes silky and smooth. Taste and adjust seasoning as needed.
Combine Pasta and Sauce: Pour the warm cheese sauce evenly over the macaroni in the baking dish. Gently stir and fold the pasta to evenly coat it with sauce, ensuring all noodles are covered.
Bake: Place the baking dish in the center of the preheated oven. Bake uncovered for 20–25 minutes, until the macaroni and cheese is heated through, the sauce is bubbly around the edges, and the top has set with slight golden spots.
Rest and Serve: Remove the dish from the oven and let it rest for 5–10 minutes to allow the sauce to thicken slightly, helping the dish hold its shape when served. Spoon warm portions onto plates and enjoy the creamy, cheesy goodness.

Notes

For best flavor, use whole milk or 2% milk to get a creamy texture.
Do not overcook macaroni; it should be slightly firm before baking to avoid mushiness.
Gruyère adds a nutty richness; substituting with Swiss cheese is possible but changes flavor.
Mustard powder enhances the cheese flavor but can be omitted if unavailable.
Resting the macaroni and cheese after baking improves texture and makes serving easier.
To add a crunchy topping, consider sprinkling breadcrumbs mixed with melted butter before baking.

Keywords: macaroni and cheese, baked mac and cheese, cheddar Gruyère sauce, comfort food, homemade macaroni and cheese