I do like a good mac ‘n’ cheese but I find it can be a bit samey if served on its own. So, this is garlic and herb mac and cheese, with a little spice in the cheese sauce and plenty of herby, cheesy crumble on top to give variation, taste and texture to this classic family meal.
Here's what to do - this recipe serves 4.
Ingredients
For the pasta
- 250 g (8.8 oz) dried macaroni
- 20 g (0.7 oz) margarine
- 3 tbsp plain white flour (all purpose flour)
- 400 ml (13.5 floz) whole milk
- 200 ml (6.8 floz) double cream (heavy cream)
- 1 tbsp garlic puree or 4 cloves, chopped
- 1 tsp oregano
- 1 tsp chilli powder
- 60 g (2.1 oz) cheese (vegetarian if required) grated
- pinch salt and black pepper
For the topping
- 60 g (2.1 oz) breadcrumbs fresh or dried
- 50 g (1.8 oz) cheese (vegetarian if required) grated
- 1/2 tsp oregano
- pinch salt and black pepper
Instructions
Make the pasta
Put the macaroni on to cook in plenty of boiling water. Preheat the oven to 200C (180C fan).
Put the margarine, flour & milk in a pan.
Whisk over a medium heat until smooth and thickened.
Add the cream, chilli powder, oregano, garlic, salt and pepper.
Whisk together.
Add the grated cheese.
Whisk over the heat until melted.
Add the cooked macaroni.
Mix.
Transfer to skillet or roasting tin.
Make the topping
Sprinkle with fresh breadcrumbs.
Sprinkle with the cheese, oregano, salt and pepper.
Bake for 10 minutes or until golden and bubbling.
I hope you enjoy this easy dish. It's also rather yummy cold so would make a good dish for the buffet table.
Enjoy!
if you've enjoyed this recipe why not try my delicious chicken and bacon mac and cheese or these incredible veggie fajitas.
Pointers, tricks and troubleshooting tips for the perfect garlic and herb mac and cheese
Is garlic and herb mac and cheese easy to make?
This mac and cheese recipe is super simple, a great one for an easy warming dinner when you want something nice and hot on the table without having to think too much.
You can prepare the sauce as the macaroni cooks, then pile everything into the dish before topping with the breadcrumbs and finishing it off in the oven.
The extra texture from the breadcrumbs really helps add another dimension to mac and cheese which can for some, be a bit samey, and the kids love it!
Will I need any special equipment to make mac and cheese?
All the equipment you need should be easy to find in most kitchens. The full list of equipment can be found on the recipe card below.
The main things you’ll need are a couple of pans to cook the macaroni, and make the sauce in, and then a suitable oven dish or skillet to finish off the mac and cheese in the oven, creating that delightful crunchy top.
Where can I buy breadcrumbs from, or how do I make them myself?
You can buy breadcrumbs in most large supermarkets, they will probably be with the gravies and condiments. Or if you can find them, Japanese panko breadcrumbs are great for this recipe as they tend to be larger lighter chunks than the usual packet breadcrumbs you find in the supermarket which can be a bit on the fine, dusty side.
To make your own, dry out a few slices of bread in a low oven for 10 minutes, until they are hard and dry but not toasting.
You can now use a cheese grater to grate the bread into crumbs. The grating method can be a bit time consuming so if you have a food processor I would recommend breaking the slices up into chunks and giving them a quick pulse in there instead, you’ll have bread crumbs in no time!
How can I tell if cream has gone off?
Obviously, as cream is a dairy product, the signs are similar to milk that is going off. It will become sour, smelling unpleasant, and may split.
Check the Use-by date to give you an idea of whether or not the cream is still ok to use, and make sure the cream has been stored correctly in the fridge.
If your cream is nearly past its best you can turn it into soured cream but that wouldn’t be suitable for this recipe.
Is herby mac and cheese suitable for vegetarians?
To make this garlic and herb mac and cheese vegetarian you would need to use vegetarian cheese for the sauce as well as the topping.
A lot of cheese now is made vegetarian but some hard cheeses are still made with rennet which is not vegetarian so it's always best to check.
Is this mac and cheese suitable for vegans?
As this recipe contains a lot of dairy products, margarine, milk, cream and cheese it is not suitable for vegans.
I haven’t tested this recipe using vegan alternatives, why not give it a go, let me know how you get on in the comments below! The addition of some nutritional yeast will help bring out that satisfying cheesiness in your mac and cheese.
Is this garlic and herb mac and cheese gluten-free?
For this mac and cheese recipe I’ve used wheat-based macaroni and wheat-based flour for the sauce, as well as breadcrumbs for the topping so if you follow the recipe to the letter it would not be gluten-free.
That said, you can try and use gluten-free pasta and gluten-free flour to thicken the sauce instead. And you will need to make your own gluten-free breadcrumbs with gluten-free bread, see the note above on how to make your own breadcrumbs.
When cooking for someone with allergies and intolerances it's important to check all ingredients and anything else you might be serving with your mac and cheese to make sure they are suitable.
Is mac and cheese keto-friendly?
As mac and cheese is predominately pasta and has a breadcrumb topping, so this recipe would be too high in carbohydrates to be keto.
However, you could replace the pasta with some veggies like broccoli and cauliflower to create a satisfying cheesy dinner that would be more suitable for a keto diet.
The breadcrumbs are a little harder to replicate but this makes a great mac and cheese without the topping too.
Is garlic and herb mac and cheese healthy?
Mac and cheese contains quite a lot of fat from the cream and cheese, and is also high in carbohydrates because of the pasta and breadcrumbs so depending on what diet requirements you are working to this may not be the healthiest meal.
There is plenty of protein and those carbohydrates are great to feed hungry little tummies that are burning lots of energy growing and running about. Enjoy this mac and cheese as a warming cosy treat dinner every now and then as part of a balanced healthy diet.
Is this mac and cheese safe to eat while pregnant?
There is nothing in this recipe that would usually pose a risk to pregnant people, assuming all the dairy products are pasteurised. When cooking for at-risk groups like young children, older people, and pregnant people, it's important to follow good food hygiene practices to make sure food is prepared safely.
A Mummy Too does not offer medical advice, please speak to a health professional if you have any concerns.
Is garlic and herb mac and cheese suitable for babies and toddlers?
Yes, if the baby is older than 6 months, is sitting up unaided, and happily eating solid food this is a meal that can be enjoyed by all the family.
When cooking for young children by mindful of the amount of salt going into cooking as they only need a tiny amount in their diets. It's often best to leave it out of recipes like this, and then adults can salt theirs at the table if they wish.
Remember this mac and cheese will be really hot when it comes out of the oven so allow it to cool before feeding to little ones.
What goes well with garlic and herb mac and cheese?
This mac and cheese is a meal in one. If you like you could serve some fresh veggies or salad on the side.
We like to have a peppery rocket salad with a few cherry tomatoes chopped up into it, you can quickly make that as the mac and cheese is baking in the oven.
Can I make this recipe without cream?
If you don’t have any cream, or want to reduce the amount of fat in the recipe you can leave the cream out. Add the equivalent amount of extra milk instead. This might mean the sauce takes a little longer to thicken. The cream of course adds a lovely richness to this dish that would be missing without it.
I haven’t got oregano, can I use mixed herbs?
I like to use just oregano in this recipe as it goes so well with the chilli and cheese, giving this mac and cheese a clear and delicious flavour. Mixed herbs will work too but they will bring a more varied flavour as it is usually a blend of different green herbs like thyme, marjoram, basil, sage and oregano.
Can I add extra cheese to this recipe?
The amount of cheese in this recipe is generous and enough to create a lovely thick sauce as well as a crunchy cheesy top, so adding more cheese may be an overload.
If you like you can use different cheeses to bring alternative flavours to your mac and cheese, but try and keep the quantities the same as the recipe.
Can I add extra veggies to this recipe, what would work well?
Yes if you like, you can use this recipe as a bit of a base and add a few veggies into the mix to add a bit of variety. This is also a great way to add a portion of veg into this meal.
Whatever you choose to add I would recommend chopping it up into small pieces, the same size or smaller than the macaroni so everything blends together well.
You should be able to add a good handful of extra veg without too much trouble, any more than that and you might need to make a bit more of the cheesy sauce to cover everything evenly.
Lots of different veggies will work, I’d suggest just adding one type though, why not try a different one each time.
An easy one to add is peas or sweetcorn as you can just throw those in, or mixed frozen veg, cook them in with the macaroni. Pepper, courgette, carrots, and broccoli all work well too. Have a look in the fridge and see what you can create.
How should I store any leftover mac and cheese?
Any leftover mac and cheese will need to be cooled and kept in the fridge. Transfer the mac and cheese into a suitable container, or put it into a bowl covered with a beeswax wrap.
How long does leftover mac and cheese keep?
When stored correctly mac and cheese will keep for a couple of days in the fridge.
Can I leave mac and cheese out on the counter?
Hot food like this shouldn’t sit out on the side for any more than 2 hours total, so it’s fine to leave it out at a party for an hour or so but make sure to get any leftovers into the fridge as soon as you can. The longer food is left out on the counter, the more risk there is of bacteria spreading over the food and potentially causing foodborne illnesses.
Can I make this garlic and herb mac and cheese ahead?
I love this recipe fresh out of the oven, so I would suggest if you want to make it ahead to get to step 7 on the recipe, and then cool and store your mac and cheese until you're ready to serve. You can do this the day before.
On the day put the mac and cheese into a suitable bowl and heat in the microwave on full for 3 minutes, stirring well halfway through. Now you can transfer the hot mac and cheese into the skillet, adding the topping, and finishing off in a preheated oven.
Keep in mind the pasta will continue to cook as you reheat so you might want to cook it for less time to start with, keeping it al dente.
If you've made this ahead it will need to all be eaten up when you do come to serve it, as it wouldn't be safe to save any leftovers that have already been cooked and reheated.
Can I keep this herby mac and cheese in the refrigerator?
Yes, leftovers do need to be kept in the fridge, make sure to cool the mac and cheese and get it into the fridge quickly, and definitely within 2 hours of cooking.
Can I freeze mac and cheese?
You can freeze mac and cheese if you like, the sauce might split but it will come back together when you reheat it. Keep in mind the pasta will soften more with the process of freezing and reheating.
This will keep in the freezer for up to 2 months, make sure to label your container with the date, and what's inside. Thaw out in the fridge overnight before reheating. Once thawed consume within 24 hours, and don't refreeze already frozen food.
What is the best way to reheat this recipe?
The easiest way to reheat mac and cheese will be in the microwave, but keep in mind this might make the crispy top go soft.
To microwave, put the mac and cheese into a microwave-safe bowl, and loosely cover. Heat on full for 2-4 minutes, stirring halfway through. Make sure the food is piping hot before serving.
To oven heat, preheat the oven to 180C/356F (160C fan) and put the mac and cheese into a suitable size oven dish so it doesn’t spread out too thinly. Cover with tin foil and put in the oven for 10-15 minutes. Remove the tin foil and return to the oven for a further 5 minutes to refresh and crisp up the topping. Make sure the mac and cheese is hot right through.
Can I make this garlic and herb mac and cheese in a different quantity?
If you need to make more or less of this yummy mac and cheese then that's no problem! All you need to do is head down to the recipe card below. On the recipe, you’ll see the servings is set to 4, if you click on this number a little slider will pop up. Move the side up or down until you get the amount you want to make. As the slider moves you’ll be able to see the ingredient quantities changing accordingly.
Can I make this mac and cheese in individual portions?
Mac and cheese is a classic side dish for a lot of families. If you want to you can make mini individual mac and cheese in separate oven-proof dishes.
Make the mac and cheese following the recipe up until step 7 is complete. Then instead of transferring into one large skillet, you can put your mac and cheese into separate smaller dishes. Then add the topping to each one.
It might be helpful to arrange the small dishes on a baking sheet, so you can get them in and out of the oven in one go. Let people know the dishes are hot when you serve, and don't serve mac and cheese in an oven dish to young children.
Can I make mac and cheese in a different tin/tray?
If you don’t have a skillet like I’ve used you can use any ovenproof dish or tray really.
Pick one that isn’t too large, otherwise, the mac and cheese will be spread out really thinly and might burn in the oven.
To achieve an even cook on the top it's a good idea to use a dish where the sides aren’t too high as well, this is why I use the skillet rather than a dutch oven or casserole to cook my mac and cheese in, but it will still be delicious whatever you use.
Can I make mac and cheese in a stand mixer such as a KitchenAid or Kenwood Mixer?
It’s not necessary to get the stand mixer out for this recipe as all the mixing will be done in the pan on the hob.
Can I grill/broil this garlic and herb mac and cheese?
If you prefer, instead of finishing off the mac and cheese in the oven you can melt and crisp up the topping under the grill, or broiler if you’re in the USA.
Set the grill to high and put the mac and cheese under for 3-5 minutes. It may need a little longer than this but it's a good idea to keep a close eye on it under the grill as it can burn quickly so check it regularly. This is why I personally prefer to use the oven as there’s less risk of burning the top, though both methods will create that lovely bubbly cheesy top.
Can I make this mac and cheese recipe in the slow cooker?
As this mac and cheese has the special crunchy top you wouldn’t be able to achieve that in a slow cooker alone. You can of course make beautiful mac and cheese in a slow cooker, and then finish it off the topping in the oven or under the grill.
Check your instruction manual or online for a guide to settings and timings. I haven’t tested this recipe in a slow cooker yet, but you should in theory be able to add all the ingredients into the slow cooker without making the white sauce first and it will work its magic to create perfectly cooked pasta with a creamy sauce. Let me know how you get on in the comments below!
How can I make sure my mac and cheese is perfectly cooked?
This mac and cheese is a wonderful combination of rich creamy sauce, with perfectly cooked pasta all finished off with the crunchy cheese topping, so there are a few elements to get right to get this dish made to perfection. And you’ll know it’s done when the cheesy topping is all melted, gently bubbling, the breadcrumbs have crisped up, and there is a lovely golden glow on top.
Here's another rundown on how to get each element cooked to perfection. For the pasta, follow the packet instructions to make sure that's cooked properly.
With the white sauce, I find it helpful to get everything ready before I start making it, that way everything is on hand ready to go in when I need it. It might take a few minutes for the sauce to thicken, and it needs to be warm enough to do this, so don’t have the heat too low, a medium setting is ideal. Keep gently whisking until it's thickened, and then you can start adding all the other ingredients, still whisking to get everything well incorporated.
When the sauce is ready mix in the macaroni, and then pile into your oven dish. Finally top with the breadcrumbs, grated cheese, and seasoning. Finish off in the oven until the topping is cooked.
Why did my mac and cheese turn out dry and lumpy?
As long as all the steps are followed, and the correct amounts of each ingredient is added this mac and cheese shouldn’t turn out dry or lumpy.
The sauce might be a bit lumpy to start with but it's important to keep whisking until all the flour is mixed in, do this over a medium heat so the sauce can start to cook and thicken as you stir.
If too much macaroni is added this mac and cheese might turn out dry as there might not be enough sauce to cover the extra pasta. Or if the mac and cheese is in the oven too long this will also dry it out.
Why did my mac and cheese turn out really wet?
If the sauce isn’t cooked properly to start with, before adding the cheese it will remain thin and make for a very wet mac and cheese, more soup than satisfying creamy sauce.
Next time, when you start off the sauce, make sure to heat the pan over a medium heat so the milk can warm and the flour will start to cook and absorb the liquid, expanding and thickening the sauce. If the milk doesn't get hot enough it won't be absorbed into the flour and the sauce won’t thicken. Keep whisking until the sauce thickens before adding the rest of the ingredients.
Why did my mac and cheese taste bland?
Mac and cheese is one of those dishes that can divide a crowd. Some people love that rich creamy sauce covering pasta shapes, whereas others feel it's a bit on the monotone side, a lot of all the same flavour.
Hopefully the added chili and crunchy top will bring everyone around to loving this dish.
If you find the mac and cheese bland you could try using a bit of stronger cheese like blue cheese next time, and always season with salt and pepper, these two little extras can really lift a dish.
How can I add/change the flavours in this mac and cheese?
You can be quite flexible with this recipe, create different flavours by using blends of different cheeses, try adding some blue cheese for a stronger taste or melting some goat's cheese on top for an extra cheesy topper.
If you like you can add more flavour by replacing some of the pasta with different vegetables or some bacon or ham. See note above on adding veggies.
What is the origin of macaroni cheese?
As with a lot of pasta recipes macaroni cheese hails originally from Italy, where in the 14th-century cheese and pasta casserole recipes have been found in various cookery books. Resembling something more like lasagna with sheets of pasta and cheese layered up and baked.
More modern macaroni cheese recipes pop up across England and France throughout the 1700s and on a trip to Paris Thomas Jefferson is said to have tried it and then went to great lengths to recreate the dish back in America, serving it as a dinner in 1802.
Its popularity in North America has grown steadily ever since and now its seen as a firm family favourite and comfort food. Popularity has grown in the UK over the last 10 years, and hopefully, this recipe will convert a few more people to this yummy warming dinner.
Print this garlic and herb mac and cheese recipe
Garlic and Herb Mac and Cheese Recipe
Ingredients
For the pasta
- 250 g (8.8 oz) dried macaroni
- 20 g (0.7 oz) margarine
- 3 tbsp plain white flour (all purpose flour)
- 400 ml (13.5 floz) whole milk
- 200 ml (6.8 floz) double cream (heavy cream)
- 1 tbsp garlic puree or 4 cloves, chopped
- 1 tsp oregano
- 1 tsp chilli powder
- 60 g (2.1 oz) cheese (vegetarian if required) grated
- pinch salt and black pepper
For the topping
- 60 g (2.1 oz) breadcrumbs fresh or dried
- 50 g (1.8 oz) cheese (vegetarian if required) grated
- 1/2 tsp oregano
- pinch salt and black pepper
Instructions
Make the pasta
- Put the macaroni on to cook in plenty of boiling water.
- Preheat the oven to 200C (180C fan).
- Put the margarine, flour & milk in a pan.
- Whisk over a medium heat until smooth and thickened.
- Pour in the cream.
- Add the chilli powder, oregano, garlic, salt and pepper. Whisk together. Add the grated cheese. Whisk over the heat until melted.
- Add the cooked macaroni. Mix.
- Transfer to skillet or roasting tin.
Make the topping
- Sprinkle with fresh breadcrumbs.
- Sprinkle with the cheese, oregano, salt and pepper.
- Bake for 10 minutes or until golden and bubbling
Video
Notes
Nutrition
Print this garlic and herb mac and cheese
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HELEN says
I just commented on your IG pic saying we had similar, with leftover Boursin...then saw that's what you used...I put some bacon in ours too & it had wenslydale with cranberries on top...yum!