Print

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

Print Recipe

★★★★★

4.5 from 60 reviews

This Oven-Baked Macaroni and Cheese features a creamy and silky cheddar-Gruyère cheese sauce, perfectly coating tender elbow macaroni and baked to a golden, bubbly finish. It’s a comforting, classic dish ideal for family dinners or cozy nights in.

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, to taste)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded Gruyère cheese (about 4 ounces)

Baking

  • 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 medium 2-quart baking dish with nonstick spray or butter to prevent sticking.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until just al dente—tender but still firm to the bite. Drain well and spread evenly in the prepared baking dish.
  3. Make Roux: In a medium saucepan over medium heat, melt the butter until foamy. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and bubbly, cooking out the raw flour flavor.
  4. Add Milk and Thicken: Slowly pour in milk while whisking continuously to prevent lumps. Continue whisking 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 mustard powder, salt, and black pepper if using. Turn heat to low and gradually add shredded cheddar and Gruyère cheese, a handful at a time, stirring after each addition until fully melted and sauce is smooth and silky.
  6. Combine Sauce and Pasta: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Gently fold with a spoon or spatula to coat all pasta evenly, being careful not to break the noodles.
  7. Bake: Place the baking dish on the middle oven rack. Bake for 20–25 minutes until the dish is heated through, edges bubble, and the top is set with golden spots.
  8. Rest and Serve: Remove from oven and let stand for 5–10 minutes. This rest thickens the sauce so servings hold together well. Serve warm, scooping from the center for maximal cheesy pull.

Notes

  • Use whole or 2% milk for a creamier sauce; skim milk may cause a thinner texture.
  • Gruyère cheese adds a nutty flavor—substitute with Swiss cheese if unavailable.
  • Adjust seasoning at the end to suit your taste, adding more salt or mustard powder if desired.
  • For a crispy topping, add breadcrumbs and extra cheese on top before baking (optional).
  • Allow resting time after baking to let the cheese sauce thicken for better serving consistency.

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

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