Baked Mac and Cheese Recipe with a Crispy Garlic Herb Crust

Macaroni and cheese is a beloved comfort food classic for many. We invite you to step outside the usual boxed dinner and prepare an incredible baked mac and cheese recipe featuring a crispy garlic and herb crust. You can use any high-quality melting cheese in this recipe, and the result will absolutely exceed all your expectations!

⏱️ Prep and Cook Time:

Prep: 15 mins
Cook: 25–35 mins
Total: 40 mins
Yield: roughly 4 servings

🧀 Ingredients for homemade mac and cheese

For the pasta and cheese sauce:

Dry pasta (macaroni or cavatappi/spirals): 227 g (8 oz). It is best to use pasta shapes that hold the thick sauce well.
Flour: 30 g (1/4 cup) of regular all-purpose flour.
Milk: 620 ml (approx. 2.5 cups), preferably at room temperature.
Cheese powder or Parmesan: 50 g (1/2 cup). Tip: You can substitute this with any finely grated hard cheese.
Hard cheese (Cheddar or Gouda): 227 g (2 cups). The best cheese for mac and cheese is one with a rich, sharp flavor, grated on a coarse grater.
Spices: 1/2 tsp black pepper, 1/2 tsp dry mustard (optional), and salt to taste.

For the crispy topping:

Butter: 57 g (4 tbsp).
Garlic: 2 tsp garlic oil (or regular cooking oil + 1 crushed clove of fresh garlic).
Dry herbs: 2 tsp (rosemary, thyme, or Italian seasoning blend).
Breadcrumbs (preferably Panko): 75 g (1 1/2 cups).

👨‍🍳 How to make baked mac and cheese with breadcrumbs

Preparation: Preheat your oven to 175°C (350°F). Lightly grease one large baking dish (about a 2-liter/2-quart capacity) or four individual ramekins with butter.
Boil the pasta: Cook the macaroni in a large pot of boiling salted water until "al dente" (the noodles should remain slightly firmer than you are used to, as they will continue cooking in the oven). Drain the water, rinse the pasta with cold water to immediately stop the cooking process, and set it aside.
Create the sauce base: In a large saucepan over medium heat, whisk together the flour, milk, and cheese powder (or Parmesan). Stirring constantly, bring the mixture to a gentle simmer until it noticeably thickens.
The cheese magic: Remove the saucepan from the heat. Add the grated cheddar, black pepper, dry mustard, and salt. Stir occasionally until the cheese has completely melted, forming a smooth, uniform, and creamy sauce.
Combine: Fold the cooked macaroni into the warm cheese sauce and mix well so that every single noodle is thoroughly coated. Pour the mixture into your prepared baking dish.
Prepare the topping: In a small bowl, melt the butter along with the garlic oil. Add the dry herbs and Panko breadcrumbs, mixing well until the crumbs are coated. Evenly sprinkle this crumb mixture over the top of the macaroni.
Bake: Place the dish in the oven for 25–35 minutes until the edges are bubbling appetizingly and the breadcrumbs on top form a beautiful, golden crust. Remove from the oven, let it cool for a few minutes, and serve hot.