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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.

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 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.
  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—tender but still slightly firm to the bite. Drain the pasta well and transfer it to the prepared baking dish, spreading it evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Taste and Adjust Seasoning: Taste the sauce and add extra salt or pepper if needed to suit your preference.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.cheftara.com/oven-baked-macaroni-and-cheese-with-silky-cheddar-gruyere-sauce-recipe-9/