Pour this creamy, silky sauce over elbow macaroni, bake it up, and get the ultimate comfort dish.

Cheddar–Gruyère Baked Mac and Cheese

This baked macaroni and cheese is the definition of comfort food at its finest. The combination of sharp cheddar and nutty Gruyère delivers bold, balanced flavor, while a hint of mustard powder deepens the cheesy richness. The result is a silky, creamy sauce that bakes into a beautifully golden, bubbling dish.

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Ingredients

• 8 oz dry elbow macaroni
• 2 cups milk (whole or 2%)
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• ½ teaspoon salt
• ¼ teaspoon black pepper (optional)

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Instructions

Step 1: Cook the Pasta
Preheat the oven to 350°F and lightly grease a 2-quart baking dish. Boil the macaroni in salted water until just shy of fully cooked (about 1–2 minutes less than package instructions). Drain well and spread the pasta evenly into the prepared dish.

Step 2: Create the Roux
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly bubbling. This step removes the raw flour flavor and forms the base of the sauce.

Step 3: Add the Milk
Slowly stream in the milk while whisking continuously to avoid lumps. Cook for 4–6 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.

Step 4: Melt in the Cheese
Stir in mustard powder, salt, and pepper. Lower the heat and add the cheddar and Gruyère gradually, stirring until fully melted and smooth.

Tip: Keep the heat gentle when adding cheese. If the sauce gets too hot, it can become grainy instead of creamy.

Step 5: Combine and Bake
Pour the finished cheese sauce over the pasta and stir gently to coat. Bake for 20–25 minutes, until the edges are bubbling and the center is set.

Step 6: Rest Before Serving
Let the macaroni and cheese sit for 5–10 minutes after removing from the oven. This allows the sauce to thicken slightly and cling perfectly to every bite.