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

★★★★★

4.6 from 94 reviews
  • Author: Rafael
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This Oven-Baked Macaroni and Cheese recipe features tender elbow macaroni enveloped in a silky, creamy cheddar and Gruyère cheese sauce. Perfectly baked to achieve a golden bubbly top, this comforting classic is elevated by mustard powder for a subtle depth of flavor. Ideal for cozy meals, it’s easy to prepare and delivers rich, cheesy satisfaction.

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: 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 to prevent sticking during baking.
  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. Drain the pasta well and spread it evenly in the prepared baking dish.
  3. Make Roux: In a medium saucepan over medium heat, melt the butter. Once melted and foamy, sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and slightly bubbly, which cooks out the raw flour taste.
  4. Add Milk: 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 the shredded cheddar and Gruyère cheese, a handful at a time, stirring after each addition until fully melted and the sauce is silky smooth. Taste and adjust seasoning if needed.
  6. Combine Pasta and Sauce: Pour the warm cheese sauce over the macaroni in the baking dish. Use a spoon or spatula to gently stir and fold the macaroni so every piece is coated evenly with the sauce.
  7. 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, the edges begin to bubble, and the top is set with slight golden spots.
  8. Rest and Serve: Remove from the oven and let the dish rest for 5–10 minutes to allow the sauce to thicken slightly. Serve warm, scooping from the center for that creamy, cheesy pull in every bite.

Notes

  • Using whole or 2% milk yields a creamier sauce; avoid skim milk.
  • Mustard powder enhances cheese flavor but can be omitted if unavailable.
  • Do not overcook macaroni; al dente texture prevents mushiness after baking.
  • Allowing the dish to rest before serving helps the sauce set for easier serving.
  • For extra crisp topping, sprinkle some additional cheese or breadcrumbs before baking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

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

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