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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.

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

  1. 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.
  2. 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.
  3. 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.
  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 gently simmers and thickens enough to coat the back of a spoon, approximately 4–6 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-6/