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

Introduction

There’s nothing more comforting than a bubbling dish of oven-baked macaroni and cheese fresh from the oven.
This version combines sharp cheddar and nutty Gruyère to create a silky, rich sauce that coats every bite of tender pasta.
Baked until golden and slightly crisp on top, this homemade mac and cheese is perfect for family dinners,
potlucks, or cozy nights at home.

Ingredients

For the Pasta:

• 1 pound elbow macaroni
• 1 tablespoon salt (for boiling water)

For the Silky Cheddar-Gruyère Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• 1 1/2 cups Gruyère cheese, freshly shredded
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon ground mustard (optional)

For the Topping (Optional but Recommended):

• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter
• 1/4 cup shredded cheddar

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente
   (about 1–2 minutes less than package directions). Drain and set aside.
3. Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour
   and cook for 1–2 minutes, stirring constantly, until lightly golden.
4. Create the Sauce: Gradually whisk in the warm milk and cream. Continue whisking until smooth
   and thickened (about 3–5 minutes). The sauce should coat the back of a spoon.
5. Add the Cheese: Reduce heat to low. Stir in the cheddar and Gruyère cheeses a handful at a time
   until fully melted and silky. Add salt, pepper, paprika, and ground mustard.
6. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir until evenly coated.
7. Assemble: Pour the mixture into the prepared baking dish. Mix breadcrumbs with melted butter
   and sprinkle over the top along with extra cheddar.
8. Bake: Bake uncovered for 20–25 minutes, until bubbly and golden on top.
   For extra browning, broil for 2–3 minutes at the end (watch carefully).
9. Rest Before Serving: Let the dish rest for 5–10 minutes before serving to allow the sauce to set.

Description

This oven-baked mac and cheese features tender pasta enveloped in a velvety cheddar-Gruyère sauce with a perfectly
golden crust. The cheddar adds sharp richness, while the Gruyère contributes a smooth, slightly nutty depth.
The creamy interior contrasts beautifully with the crisp breadcrumb topping, making each bite irresistible.

Tips for Perfect Mac and Cheese

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Warm the milk first: This helps the sauce thicken smoothly without lumps.
• Don’t overbake: Baking too long can dry out the pasta. Remove once bubbly and golden.
• Add-ins: Cooked bacon, caramelized onions, or steamed broccoli make delicious additions.
• Extra creamy version: Stir in 2 ounces of cream cheese for added silkiness.

Corrections & Common Mistakes to Avoid

• Grainy sauce: Usually caused by overheating the cheese. Always melt cheese over low heat.
• Too thick: Add a splash of warm milk before baking.
• Too thin: Let the sauce cook a little longer before adding cheese.
• Bland flavor: Taste and adjust salt before baking — cheese varieties differ in saltiness.

🍽️ Enjoy!

Serve hot as a comforting main dish or as a side alongside roasted chicken, grilled steak, or a crisp green salad.
This Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce is guaranteed to become a family favorite.
Enjoy every creamy, cheesy bite!