Introduction

Oven-baked macaroni and cheese is a comforting classic that everyone loves. This version features a silky cheddar-Gruyère sauce that’s rich, creamy, and full of flavor. Perfect for cozy dinners or family gatherings, it’s simple to make and always satisfying.

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 (tender but still slightly firm). 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. This cooks out the raw flour taste.
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 the seasoning if needed, adding a pinch more salt or pepper to suit your preference.
Step 7: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Use a spoon or spatula to gently stir and fold the macaroni so every piece is coated in sauce.
Step 8: Place the baking dish on the middle rack of the oven and bake for 20–25 minutes, or until the macaroni and cheese is heated through and the edges are bubbling, with the top slightly golden in spots.
Step 9: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to thicken slightly for perfect scooping.
Step 10: Serve warm and enjoy the creamy, cheesy goodness with every bite.

Tips & Variations

For a crunchy topping, sprinkle breadcrumbs or extra shredded cheese over the pasta before baking.
Use a mix of cheeses like fontina or mozzarella for a different flavor and texture.
Add cooked bacon or sautéed vegetables such as spinach or mushrooms to the sauce for extra richness.
Make it gluten-free by using gluten-free flour and pasta.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave in short intervals, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time according to the package instructions.

Why does the cheese sauce sometimes become grainy?

Overheating cheese or adding it too quickly can cause it to seize and become grainy. To prevent this, add cheese gradually over low heat and stir gently until smooth.

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

Print Recipe

★★★★★

5 from 61 reviews

This Oven-Baked Macaroni and Cheese features perfectly cooked elbow macaroni enveloped in a silky cheddar-Gruyère cheese sauce. The cheese sauce is made from a smooth roux base with milk and enhanced with mustard powder for a subtle depth of flavor. The dish is baked until bubbly and lightly golden at the edges, making it the ultimate comforting and creamy classic mac and cheese.

Author: Tara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 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% recommended)
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: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with nonstick spray or butter to prevent sticking.
Cook Pasta: Bring a large pot of water to a boil and salt it generously. Add the elbow macaroni and cook until just al dente according to package instructions. Drain well, then spread the pasta evenly in the prepared baking dish.
Make the Roux Base: In a medium saucepan over medium heat, melt the butter. Once foamy, whisk in the flour continuously for 1–2 minutes until the mixture is smooth and slightly bubbly, which cooks out the raw flour flavor.
Create Cheese Sauce: Gradually whisk in the milk, maintaining constant whisking to prevent lumps. Continue cooking and whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
Season and Add Cheese: Stir in the mustard powder, salt, and optional black pepper. Reduce heat to low. Add shredded cheddar and Gruyère cheeses a handful at a time, stirring after each addition until the sauce is fully melted and silky smooth. Taste and adjust seasoning as desired.
Combine Pasta and Sauce: Pour the warm cheese sauce over the macaroni in the baking dish. Gently stir and fold the macaroni with a spoon or spatula to coat the pasta evenly with sauce.
Bake: Place the baking dish on the middle oven rack. Bake for 20–25 minutes until the dish is heated through, sauce bubbles at the edges, and the top shows slight golden spots.
Rest and Serve: Remove from the oven and let rest for 5–10 minutes to allow the sauce to thicken slightly. Serve warm, ensuring each portion gets the creamy cheesy pull.

Notes

Use whole or 2% milk for the creamiest sauce; skim milk may result in a thinner consistency.
Freshly grate the cheddar and Gruyère cheeses for better melting and flavor.
Mustard powder enhances the depth of cheese flavor but can be omitted if unavailable.
Allowing the dish to rest after baking helps the sauce set for better serving consistency.
For extra crunch, sprinkle breadcrumbs on top before baking.

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