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

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★★★★★

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.

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

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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-8/