The grown-up comfort classic that still feels like a hug in a bowl.
Mac and cheese has range. It can be cafeteria-simple, boxed and nostalgic… or it can be deeply golden, luxuriously creamy, and layered with real-deal cheese flavor that makes you pause mid-bite. This version—Oven-Baked Macaroni and Cheese with a Silky Cheddar–Gruyère Sauce—leans unapologetically into the second category.
Sharp cheddar brings bold, familiar comfort. Gruyère adds nutty depth and a smooth melt that makes the sauce feel almost velvety. Baked just long enough to develop a golden crust while staying creamy underneath, this dish walks the fine line between rich and refined.
If you’ve ever wanted mac and cheese that tastes like it came from a cozy bistro instead of a box, this is your moment.
Why This Version Works
The secret is balance and technique:
A proper roux creates structure without heaviness.
Warm milk added slowly keeps the sauce silky and lump-free.
Cheddar + Gruyère gives you flavor depth and meltability.
Slight undercooking the pasta ensures it finishes perfectly in the oven.
It’s comfort food with intention.
Ingredients
1 pound elbow macaroni
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk (warmed)
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
1½ cups Gruyère cheese, freshly grated
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard powder (optional, but recommended)
Pinch of nutmeg (optional)
Optional topping:
¾ cup panko breadcrumbs
2 tablespoons melted butter
¼ cup grated Parmesan
How to Make It
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