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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-7/