Introduction

Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce is a comforting classic that combines creamy, cheesy goodness with a crispy baked top. This recipe uses a smooth blend of sharp cheddar and nutty Gruyère for a rich, flavorful sauce that pairs perfectly with tender elbow macaroni.

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 family’s preferences.
Step 7: Slowly pour the warm, silky 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 preheated oven and bake for 20–25 minutes, or until heated through and the edges are just starting to bubble. The top should be set and slightly golden in spots.
Step 9: Remove from the oven and let rest for 5–10 minutes before serving to allow the sauce to thicken and the dish to set.
Step 10: Serve warm, scooping from the center for a creamy, cheesy pull with every portion.

Tips & Variations

For a crunchy topping, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
Swap Gruyère for Swiss or mozzarella if you prefer a milder cheese flavor.
Add cooked bacon, caramelized onions, or sautéed mushrooms for extra richness and texture.
Use whole milk for creamier sauce or a blend of milk and cream for indulgence.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between 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 small pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time as needed to keep the pasta al dente.

How can I make this recipe gluten-free?

Use a gluten-free all-purpose flour blend to make the roux and ensure your pasta is gluten-free as well. The cooking steps remain the same.

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

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★★★★★

4.9 from 63 reviews

This Oven-Baked Macaroni and Cheese features tender elbow macaroni enveloped in a silky, rich cheddar and Gruyère cheese sauce. The dish is baked to perfection, giving it a lightly golden, bubbling top and a creamy, comforting interior that’s perfect for cozy family meals or special occasions.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 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 Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or butter to prevent sticking.
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—tender but still slightly firm to the bite. Drain the pasta well and transfer it to the prepared baking dish, spreading it evenly.
Make the Roux: In a medium saucepan over medium heat, melt the butter. Once foamy, sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and slightly bubbly. This step cooks out the raw flour flavor.
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, about 4–6 minutes.
Season and Add Cheese: Whisk in the mustard powder, salt, and black pepper if using. Reduce heat to low. Gradually add shredded cheddar and Gruyère cheese in handfuls, stirring thoroughly after each addition until melted and the sauce is silky smooth.
Taste and Adjust Seasoning: Taste the sauce and add extra salt or pepper if needed to suit your preference.
Combine Pasta and Cheese Sauce: Pour the warm cheese sauce evenly over the macaroni in the baking dish. Gently stir and fold to coat all the pasta pieces with sauce, ensuring an even distribution.
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 set with slight golden spots.
Rest and Serve: Remove the dish from the oven and let it rest for 5–10 minutes to allow the sauce to thicken. Serve warm, scooping from the center for the best creamy, cheesy experience.

Notes

Use whole or 2% milk for the creamiest sauce; skim milk yields a thinner texture.
Mustard powder enhances the cheese flavor but can be omitted if unavailable.
Gruyère adds a nutty richness; substitute with Swiss cheese if needed.
Do not overcook the pasta; it will finish cooking in the oven and absorb flavors.
Letting the dish rest before serving helps the sauce to thicken and hold together.

Keywords: macaroni and cheese, baked mac and cheese, cheddar cheese, gruyère, creamy cheese sauce, comfort food, oven-baked pasta