How to Make It
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente—about 1–2 minutes less than package directions.
Drain and set aside. The pasta will finish cooking in the oven, so don’t let it get too soft now.
2. Make the Silky Cheese Sauce
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1–2 minutes until it turns lightly golden. This is your roux—it removes the raw flour taste and builds the sauce’s base.
Gradually whisk in the warm milk, a little at a time, stirring constantly to prevent lumps. Once smooth, add the heavy cream. Simmer gently until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
Lower the heat and stir in the salt, pepper, mustard powder, and nutmeg.
Now the magic: add the cheddar and Gruyère in handfuls, stirring until completely melted and smooth before adding more. The result should be glossy, thick, and luxurious.
3. Combine and Assemble
Preheat your oven to 375°F (190°C).
Add the drained pasta to the cheese sauce and stir until every piece is coated. Pour the mixture into a greased 9x13-inch baking dish.
If using the topping, mix the panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the pasta.
4. Bake to Golden Perfection
Bake uncovered for 20–25 minutes, until bubbling at the edges and lightly golden on top. If you prefer a deeper crust, broil for 2–3 minutes at the end—watch it carefully.
The goal is a crispy top with a creamy interior. Contrast is everything.
5. Rest Before Serving
Let the mac and cheese sit for 5–10 minutes before serving. This allows the sauce to settle and thicken slightly for the perfect scoopable texture.
Tips for Next-Level Mac and Cheese
Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that affect smooth melting.
Warm your milk before adding it to the roux to keep the sauce silky.
Add a splash of hot sauce for subtle depth without heat.
Mix in caramelized onions or crispy bacon for a more decadent twist.
Serving Ideas
This mac and cheese is hearty enough to stand alone, but it pairs beautifully with:
Roasted vegetables
Grilled chicken
Simple green salad with vinaigrette
Barbecue ribs
Or honestly? A big spoon and no distractions.
Final Thoughts
Oven-Baked Macaroni and Cheese with Silky Cheddar–Gruyère Sauce proves that comfort food doesn’t have to be basic. It can be creamy yet structured, rich yet balanced, nostalgic yet elevated.
It’s the kind of dish that brings people back for seconds—and maybe thirds—because when cheese melts this beautifully, resistance is futile.
