Cheddar-Gruyère Macaroni and Cheese

This Oven-Baked Macaroni and Cheese sets the bar for true comfort food. Combining sharp cheddar with Gruyère creates a rich flavor that’s both tangy and subtly nutty. A touch of mustard powder enhances the cheese, making it taste even more robust and layered. The result is a smooth, velvety sauce that stays luxuriously creamy as it bakes into a golden, bubbling classic.

Ingredients

• Dry elbow macaroni – 8 oz
• Milk (whole or 2%) – 2 cups
• Sharp cheddar cheese, shredded – 2 cups
• Gruyère cheese, shredded – 1 cup
• Unsalted butter – 3 tablespoons
• All-purpose flour – 3 tablespoons
• Mustard powder – 1 teaspoon
• Salt – ½ teaspoon
• Black pepper (optional) – ¼ teaspoon

How To Make Cheddar-Gruyère Macaroni and Cheese

Step 1: Prepare the Pasta
Preheat oven to 350°F and grease a 2-quart baking dish. Cook the macaroni in salted water until just al dente (about 1–2 minutes less than package directions). Drain and spread evenly in the baking dish.

Step 2: Make the Roux
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly and smooth. This forms the base of your sauce and removes any raw flour taste.

Step 3: Build the Sauce
Gradually pour in the milk while whisking constantly to prevent lumps. Simmer for 4–6 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.

Step 4: Add the Cheese
Stir in mustard powder, salt, and pepper. Reduce heat to low and add the cheddar and Gruyère a handful at a time, mixing until fully melted and glossy.

Tip: Keep the heat low when adding cheese. If the sauce is boiling, the proteins can tighten and create a grainy texture instead of a silky finish.

Step 5: Assemble and Bake
Pour the cheese sauce over the macaroni and gently stir to coat. Bake for 20–25 minutes, until the edges are bubbling and the top is lightly set.

Step 6: Let It Rest
Allow the dish to rest for 5–10 minutes before serving. This helps the sauce settle and cling perfectly to each bite.