Pour this 1 silky sauce over elbow macaroni into a baking dish for a cozy bake that’s ridiculously satisfying

This Oven-Baked Macaroni and Cheese is the gold standard of comfort food. By blending sharp cheddar with Gruyère, you get a sophisticated flavor profile that is both nutty and tangy, while the mustard powder acts as a “flavor highlighter” that makes the cheese taste even cheesier. The result is a silky, velvety sauce that stays creamy even after it’s been tucked into the oven to bake into a bubbling, golden masterpiece.

Cheddar-Gruyère Macaroni and Cheese

Ingredients:

How To Make Cheddar-Gruyère Macaroni and Cheese:

Step 1: Prep and Boil: Preheat your oven to 350°F. Grease a 2-quart baking dish. Boil the macaroni in salted water until just al dente (usually 1/2 minutes less than the package says). Drain and spread into the baking dish.

Step 2: The Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1/2 minutes. This “roux” is the foundation of your sauce; you want it bubbly and smooth to ensure there’s no “raw flour” taste.

Step 3: Thickening the Sauce: Slowly pour in the milk, whisking constantly to prevent lumps. Simmer for 4/6 minutes until the sauce is thick enough to coat the back of a spoon.

Step 4: Cheese Incorporation: Whisk in the mustard powder, salt, and pepper. Lower the heat and add the cheddar and Gruyère one handful at a time, stirring until the sauce is silky and glossy.

Tip: Turn the heat to low before adding the cheese! If the sauce is boiling when you add the cheese, the proteins can seize, resulting in a grainy or “broken” sauce rather than a silky one.

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

Step 6: The Rest: Let the dish rest for 5/10 minutes. This allows the starch in the pasta to bond with the sauce, making for a much better “scoop” when serving.