Baked Mac & Cheese Recipe | The Grounded Kitchen

Creamy, indulgent macaroni and cheese with a crispy breadcrumb topping. The round shape ensures even cheese distribution and a beautiful golden crust all around. Prep Time: 15 minutes Cook Time: 35 minutes Servings: 6-8 Difficulty: Easy Dish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 450g elbow macaroni 4 tbsp butter 4 tbsp plain flour 750 ml whole milk 250 ml heavy cream 400g sharp cheddar cheese, grated 150g Gruyère cheese, grated 1 tsp Dijon mustard 1/2 tsp garlic powder 1/4 tsp nutmeg Salt and freshly ground black pepper to taste 100g panko breadcrumbs 2 tbsp melted butter (for topping) 50g Parmesan cheese, grated (for topping) Instructions Preheat oven to 180°C (350°F). Butter a 3-quart (10-inch) round oven-safe bowl. Cook macaroni in salted boiling water until just al dente (about 1-2 minutes less than package directions). Drain and set aside. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and fragrant. Gradually whisk in milk and cream, stirring constantly until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and stir in cheddar and Gruyère cheese until melted and smooth. Add Dijon mustard, garlic powder, nutmeg, salt, and pepper. Fold the cooked macaroni into the cheese sauce until well coated. Pour into the prepared bowl, filling to about 1 inch from the top. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to set slightly. Tips & Notes This recipe fills a 3-quart bowl nicely. If your bowl seems very full, reserve a small amount of the mixture and bake separately in a ramekin. Don't overcook the pasta initially—it will continue cooking in the oven and you want to avoid mushy noodles. For extra richness, add a beaten egg to the cheese sauce before mixing with the pasta. Mix up the cheese blend—try adding smoked Gouda, fontina, or white cheddar for different flavour profiles. Make it ahead: assemble completely, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold. For a crispy top, finish under the grill for 2-3 minutes, watching carefully to prevent burning. Dietary Info: Vegetarian, contains dairy and gluten

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