Baked Mac and Cheese with Cheddar and Gruyere
This classic baked macaroni and cheese combines creamy cheddar and nutty gruyere in a rich cheese sauce that's baked until golden and bubbling. The two-cheese blend creates incredible depth of flavor, while the roux-based sauce ensures a silky smooth texture that clings perfectly to every piece of pasta. Perfect for family dinners, potlucks, or whenever you're craving ultimate comfort food. The brief broiling step at the end creates an irresistible golden-brown top that contrasts beautifully with the creamy interior.
Ingredients
- 8 ounces elbow macaronicavatappi1:1dietary:none
spiral shape holds sauce better
- 5 tablespoons unsalted butter
- 5 tablespoons ap flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded gruyere cheese, dividedswiss cheese1:1dietary:none
similar nutty flavor, melts well
- salt and pepper, to taste
Instructions
- 1
Bring large pot of water to boil, add salt and cook macaroni until al dente
- 2
Drain macaroni and toss with 1 tablespoon butter, set aside
- 3
Preheat oven to 350 degrees F
- 4
Melt remaining 4 tablespoons butter in saucepan over medium heat
- 5
Add flour and whisk until no dry spots remain, continue mixing for 1 minute
- 6
Pour in milk and whisk until mixture is smooth and thickens
- 7
Stir in garlic powder, onion powder and dry mustard, season with salt and pepper
- 8
Remove from heat and stir in shredded cheese by handful, reserving 1/4 cup of each cheese
- 9
Fold in macaroni until fully combined, adjust seasoning
- 10
Pour mixture into 8x8 inch baking dish in even layer
- 11
Top with remaining shredded cheese
- 12
Bake for 20 to 25 minutes until bubbling and lightly browned
- 13
Transfer to broiler and broil for 1 minute to brown top further
- 14
Let sit for 10 to 15 minutes before serving
Tips
Toss drained pasta with butter to prevent swelling during baking and maintain proper texture
Reserve some cheese for topping to create an attractive golden crust that contrasts with the creamy interior
Let the finished dish rest before serving to allow the sauce to thicken properly and prevent runny consistency
Good to Know
Refrigerate covered for up to 3 days
Can be assembled and refrigerated overnight before baking
Let rest 10-15 minutes before serving for best consistency
Common Mistakes
Don't skip the resting period to avoid runny sauce
Make sure roux cooks fully to avoid flour taste
Substitutions
spiral shape holds sauce better
FAQ
Can I make this ahead of time?
Yes, you can assemble the entire dish and refrigerate overnight. Add an extra 5-10 minutes to the baking time if cooking from cold.
What if my cheese sauce breaks or curdles?
Remove from heat immediately and whisk vigorously. If still broken, blend with immersion blender or start sauce over with fresh roux.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in oven at 325F or microwave with splash of milk to restore creaminess.