This oven-baked macaroni and cheese is the kind of cozy, from-scratch dish that makes the whole house feel warmer. It starts with a simple, silky cheese sauce—cheddar and Gruyère melted into milk and butter, thickened with flour and brightened up with a little mustard powder—poured over tender elbow macaroni in a baking dish. Mac and cheese has roots in both European comfort cooking and classic American potluck tables, and this version brings those traditions together in one pan. It’s the kind of recipe you make when you want something familiar and comforting, but just a little bit special, whether it’s a busy weeknight or a Sunday dinner with family gathered around the table.
This baked macaroni and cheese pairs wonderfully with simple sides that balance its richness. A crisp green salad with a light vinaigrette helps cut through the creaminess, and steamed or roasted vegetables—like broccoli, green beans, or carrots—make it feel like a complete meal. For something heartier, serve it alongside roasted chicken, meatloaf, or baked ham. If you’re feeding a crowd, you can round out the table with a basket of warm rolls and some sliced fresh fruit for an easy, family-friendly spread.
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Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce
Servings: 6
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Ingredients
8 ounces (about 2 cups) dry elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (whole or 2% works best)
1 teaspoon mustard powder
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper (optional, to taste)
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 cup shredded Gruyère cheese (about 4 ounces)
Nonstick spray or a little extra butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or a bit of butter.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just al dente (tender but still slightly firm). Drain the pasta well and pour it into the prepared baking dish, spreading it out evenly.
While the pasta cooks, make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once melted and foamy, sprinkle in the flour and whisk constantly for about 1–2 minutes, until the mixture looks smooth and slightly bubbly. This cooks out the raw flour taste.
Slowly pour in the milk, whisking continuously to avoid lumps. Keep whisking and cooking over medium heat until the sauce gently simmers and thickens enough to coat the back of a spoon, about 4–6 minutes.
Whisk in the mustard powder, salt, and black pepper (if using). Turn the heat down to low. Add the shredded cheddar and Gruyère a handful at a time, stirring after each addition until the cheese is fully melted and the sauce is silky and smooth.
Take a moment to taste the sauce and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your family’s preferences.
Now for the fun, cozy part: with the baking dish of cooked elbow macaroni in front of you, slowly pour the warm, silky cheese sauce over the pasta. Make sure you cover all the nooks and crannies. Use a spoon or spatula to gently stir and fold the macaroni so every piece is coated in sauce, but don’t worry about it being perfect—this is homey, not fussy.
Place the baking dish on the middle rack of the preheated oven and bake for 20–25 minutes, or until the macaroni and cheese is heated through and the edges are just starting to bubble. The top will look set and slightly golden in spots.
Remove the dish from the oven and let it rest for about 5–10 minutes before serving. This little pause helps the sauce thicken slightly so each scoop holds together nicely on the plate.
Serve warm, scooping from the center so you get that creamy, cheesy pull with every portion.
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For picky eaters, you can use all mild cheddar instead of the cheddar-Gruyère blend for a more familiar flavor. If your kids are sensitive to spice or tang, reduce the mustard powder to 1/2 teaspoon or leave it out entirely and season more gently with just salt. For a crunchy top, sprinkle 1/2–3/4 cup breadcrumbs (plain or panko) mixed with 1 tablespoon melted butter over the macaroni before baking. To sneak in some veggies, stir in 1–2 cups of steamed broccoli florets or peas when you mix the cheese sauce with the pasta; chop them small for little ones who are hesitant. For extra protein, fold in diced ham, cooked chicken, or browned ground beef or turkey before baking. You can also make this ahead: assemble the dish, cover, and refrigerate for up to a day, then bake (adding 5–10 extra minutes) when you’re ready. If the sauce seems too thick after baking, stir in a splash of warm milk to loosen it back up. And if you’re cooking for someone gluten-sensitive, use gluten-free elbow pasta and swap the flour for a 1:1 gluten-free blend, whisking well to keep the sauce smooth.
