Oven-Baked Macaroni and Cheese with Sharp Cheddar and Dijon Mustard

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A creamy, cheesy macaroni baked to golden perfection with sharp cheddar and a hint of Dijon mustard for depth and tang. This American-inspired comfort-food recipe, ready in about 55 minutes, pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups sharp cheddar cheese, shredded
• 1 cup gruyere cheese, shredded
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and add 12 oz elbow macaroni. Cook for 7-8 minutes until just al dente, then drain and set aside.
2. Step 2: In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until the mixture bubbles and is fragrant but not browned.
3. Step 3: Gradually whisk in 3 cups whole milk, stirring constantly to avoid lumps. Continue cooking and whisking for 6-8 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Remove sauce from heat and stir in 3 cups shredded sharp cheddar cheese, 1 cup shredded gruyere cheese, 1 tbsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika until the cheese melts smoothly.
5. Step 5: Combine the drained macaroni with the cheese sauce, mixing gently until fully coated. Transfer the mixture to a greased 9x13-inch baking dish.
6. Step 6: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil. Evenly sprinkle the breadcrumb topping over the macaroni and cheese.
7. Step 7: Bake uncovered for 25-30 minutes until the top is golden brown and bubbling. Let rest for 5 minutes before serving.