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

Introduction

Oven-baked macaroni and cheese is a comforting classic that brings creamy, cheesy goodness to your table. This version features a rich cheddar-Gruyère sauce that’s silky smooth and full of flavor. It’s perfect for cozy dinners or as a crowd-pleaser at gatherings.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Taste the sauce and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your family’s preferences.
7. Step 7: Pour the warm cheese sauce over the cooked macaroni in the baking dish. Gently stir and fold the pasta so every piece is coated in sauce, but don’t worry about perfection—it’s meant to be homey.
8. Step 8: Place the baking dish on the middle rack of the preheated oven and bake for 20–25 minutes, or until the macaroni and cheese is heated through and the edges are just starting to bubble. The top will look set and slightly golden in spots.
9. Step 9: Remove the dish from the oven and let it rest for about 5–10 minutes before serving. This helps the sauce thicken slightly so each scoop holds together nicely.
10. Step 10: Serve warm, scooping from the center to enjoy that creamy, cheesy pull with every portion.

Tips & Variations

• For extra crunch, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
• Try swapping Gruyère for fontina or Monterey Jack for a different yet creamy flavor.
• Add a pinch of smoked paprika or a dash of hot sauce to the cheese sauce for a smoky or spicy twist.
• If you prefer a thicker sauce, reduce the milk slightly or simmer the sauce a little longer before adding cheese.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 325°F (165°C) until heated through, or microwave in short intervals, 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 for this recipe?

Yes, while elbow macaroni is traditional, other small shapes like shells, cavatappi, or penne work well because they hold sauce nicely.

How can I make this recipe vegetarian-friendly?

This recipe is already vegetarian as it contains no meat. Just be sure to use vegetarian-friendly cheese if you want to avoid animal rennet.