Introduction

Oven-baked macaroni and cheese is a timeless comfort food that brings warmth and satisfaction to any table. This recipe features a rich, silky cheddar and Gruyère cheese sauce that perfectly coats tender elbow macaroni. It’s a creamy, cheesy dish that’s simple to prepare and guaranteed to please the whole family.

The image shows cooked elbow macaroni pasta filling a white square baking dish as the bottom layer; the pasta is light beige and has a slightly shiny, soft texture. Above this, a thick layer of smooth, creamy cheese sauce in a pale yellow color is being poured from a silver saucepan held by a woman's hand on the left side of the image. The cheese sauce looks silky and rich with a few tiny bubbles, and it flows in a steady stream, covering the pasta beneath it. The setting is on a wooden table with a white marbled texture surface visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size) with nonstick spray or butter.

Step 2: 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. Drain well and spread the pasta evenly in the prepared baking dish.

Step 3: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and slightly bubbly to cook out the raw flour taste.

Step 4: Slowly pour in the milk, whisking continuously to avoid lumps. Cook over medium heat, whisking until the sauce simmers and thickens enough to coat the back of a spoon, about 4–6 minutes.

Step 5: Whisk in mustard powder, salt, and black pepper if using. Reduce heat to low. Add cheddar and Gruyère cheese in handfuls, stirring after each addition until fully melted and the sauce is silky smooth.

Step 6: Taste and adjust seasoning with extra salt or pepper if needed. Pour the warm cheese sauce over the macaroni in the baking dish. Gently stir and fold the pasta so each piece is coated.

Step 7: Bake in the preheated oven for 20–25 minutes, until heated through and the edges bubble slightly. The top should be set and lightly golden in spots.

Step 8: Remove from oven and let rest for 5–10 minutes to thicken the sauce. Serve warm, scooping from the center for creamy, cheesy servings.

Tips & Variations

For extra crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.

Use a blend of sharp and mild cheddar for balanced flavor.

Substitute Gruyère with Swiss or fontina cheese if unavailable.

For a bit of heat, add a pinch of cayenne pepper or smoked paprika to the sauce.

Make it vegetarian by using mild vegetable broth instead of milk for a different twist.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, rotini, or penne works well for baking with cheese sauce. Just adjust cooking time to ensure it’s al dente before baking.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the dish and refrigerate it unbaked for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the baking time.