Introduction

Oven-baked macaroni and cheese is a timeless comfort food favorite, made even better with a rich, silky cheddar and Gruyère sauce. This recipe blends sharp and nutty cheeses to create a creamy, flavorful dish that’s perfect for any day of the week.

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 about 1–2 minutes, until the mixture looks smooth and slightly bubbly.
Step 4: Slowly pour in the milk, whisking continuously to avoid lumps. Keep 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). Turn the heat down to low. Add the shredded cheddar and Gruyère a handful at a time, stirring after each addition until the cheese is fully melted and the sauce is silky and smooth.
Step 6: Taste the sauce and adjust seasoning if needed, adding a pinch more salt or pepper to suit your preference.
Step 7: Pour the warm cheese sauce over the macaroni in the baking dish. Use a spoon or spatula to gently fold and coat all the pasta with the sauce.
Step 8: Bake on the middle rack of the oven for 20–25 minutes, or until the macaroni and cheese is heated through and the edges are just starting to bubble and turn slightly golden.
Step 9: Remove from the oven and let rest for 5–10 minutes before serving. This helps the sauce thicken so each portion holds together nicely.
Step 10: Serve warm, scooping from the center to enjoy the creamy, cheesy pull.

Tips & Variations

For extra richness, substitute half the milk with heavy cream.
Add a crunchy topping by sprinkling breadcrumbs mixed with melted butter before baking.
Mix in cooked bacon or caramelized onions for added flavor.
Use sharp white cheddar for a more pronounced cheese taste, or substitute Gruyère with Swiss cheese if preferred.

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, or microwave in short bursts, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like shells, cavatappi, or penne work well for holding onto the cheese sauce.

Why does the cheese sauce need to be stirred constantly?

Constant whisking helps prevent lumps and ensures a smooth, velvety sauce while cooking the flour and milk mixture.

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

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★★★★★

4.7 from 569 reviews

This classic Oven-Baked Macaroni and Cheese features tender elbow macaroni enveloped in a silky, smooth cheddar and Gruyère cheese sauce. The cheese sauce is made from a buttery roux combined with milk, enriched with mustard powder for depth, and baked until bubbly and lightly golden on top. Perfectly comforting and rich, this dish offers a homey, crowd-pleasing meal ideal for any occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 to 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)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)

For Baking Dish

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

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart medium baking dish with nonstick spray or 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 package directions until just al dente, meaning tender but still slightly firm in the center. Drain the pasta thoroughly and transfer it evenly into the prepared baking dish.
Make Roux for Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once melted and foamy, whisk in the flour constantly for 1–2 minutes until the mixture is smooth and bubbly to cook out the raw flour taste.
Add Milk and Thicken Sauce: Slowly pour the milk into the roux, whisking continuously to prevent lumps. Continue whisking and cooking over medium heat until the sauce simmers gently and thickens enough to coat the back of a spoon, about 4–6 minutes.
Season and Add Cheese: Whisk in the mustard powder, salt, and optional black pepper. Lower the heat to low. Gradually add the shredded cheddar and Gruyère cheeses in batches, stirring after each addition until the sauce is completely melted, silky, and smooth. Taste and adjust seasoning if necessary.
Combine Pasta and Sauce: Pour the warm cheese sauce evenly over the cooked elbow macaroni in the baking dish. Use a spoon or spatula to gently fold and coat all the pasta without overmixing.
Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20–25 minutes until the macaroni and cheese is heated through, edges are bubbling, and the top is just beginning to turn golden in spots.
Rest and Serve: Remove the dish from the oven and let it rest for 5–10 minutes. This allows the sauce to thicken slightly for better scooping. Serve warm for maximum creaminess and cheesy goodness.

Notes

Use whole or 2% milk for the creamiest sauce; skim milk will result in a thinner texture.
Mustard powder boosts the flavor depth but can be omitted if unavailable.
Ensure the pasta is not overcooked before baking, as it will cook further in the oven.
Letting the dish rest after baking helps the cheese sauce thicken and set properly.
Gruyère adds a nutty richness; you can substitute with Swiss cheese if needed.
For a crispy top, sprinkle some extra shredded cheese or breadcrumbs before baking.

Keywords: macaroni and cheese, baked macaroni, cheddar cheese sauce, Gruyère, comfort food, cheesy pasta, oven-baked mac and cheese