Creamy Baked Mac and Cheese with Herbed Breadcrumbs

Why You’ll Love This Recipe

• Ultra creamy and cheesy with a golden baked finish
• Herbed breadcrumbs add a delicious crunch
• Made with simple, wholesome ingredients
• Easy to prepare ahead and bake later
• A perfect side dish or main course
• Kid-friendly and adult-approved
• Great for feeding a crowd
• Customizable with different cheeses or mix-ins
• Satisfying comfort food any time of year
• Freezes well for future meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Butter
• All-purpose flour
• Whole milk
• Heavy cream (optional for extra richness)
• Sharp cheddar cheese
• Gruyère or mozzarella cheese
• Salt
• Black pepper
• Garlic powder
• Dijon mustard (optional for added depth)
• Fresh or dried thyme
• Panko breadcrumbs
• Olive oil or melted butter
• Fresh parsley (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta in salted water until just al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes.
4. Gradually whisk in milk (and cream, if using), stirring constantly until smooth and slightly thickened.
5. Reduce heat and stir in shredded cheeses, garlic powder, salt, pepper, and Dijon mustard (if using) until melted and smooth.
6. Add cooked pasta to the sauce and stir to coat evenly.
7. Pour the mac and cheese into the prepared baking dish and smooth the top.
8. In a small bowl, combine panko breadcrumbs, olive oil or melted butter, thyme, and a pinch of salt. Mix until well coated.
9. Sprinkle the herbed breadcrumbs evenly over the mac and cheese.
10. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
11. Let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Cheese options: Use smoked gouda, fontina, Monterey Jack, or a blend for different flavor profiles.
• Spicy version: Add a pinch of cayenne pepper or diced jalapeños to the cheese sauce.
• Vegetarian twist: Add steamed broccoli, roasted cauliflower, or sautéed spinach.
• Gluten-free: Use gluten-free pasta and flour, and substitute gluten-free breadcrumbs.
• Crunchy topping: Add crushed crackers or fried onions instead of breadcrumbs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake covered at 350°F (175°C) until warmed through, or microwave individual portions with a splash of milk to restore creaminess.
To freeze, assemble (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.

FAQs

What are the best cheeses for creamy mac and cheese?

Sharp cheddar is classic, but combining it with cheeses like Gruyère, mozzarella, or fontina gives a smoother, more flavorful sauce.

Can I make this mac and cheese ahead of time?

Yes, assemble it fully (without baking), cover, and refrigerate up to 2 days before baking.

How do I keep baked mac and cheese from drying out?

Don’t overbake it, and use whole milk or cream in the sauce for moisture. Covering with foil for the first half of baking can also help.

What pasta shapes work best?

Elbow macaroni is traditional, but shells, cavatappi, penne, or fusilli also hold the sauce well.

Can I use pre-shredded cheese?

Freshly shredded cheese melts more smoothly and is recommended, but pre-shredded works in a pinch.

How do I make the topping extra crispy?

Use panko breadcrumbs and toast them lightly in a skillet before sprinkling over the dish.

Is it okay to skip the breadcrumb topping?

Yes, it’s optional. You can also top with extra cheese for a melty finish instead.

Can I freeze baked mac and cheese?

Yes, store leftovers tightly covered and freeze for up to 2 months. Thaw and reheat in the oven.

How can I make this recipe healthier?

Use lower-fat milk, reduce cheese quantity slightly, and add vegetables like broccoli or spinach.

What herbs go well in the breadcrumb topping?

Thyme, rosemary, parsley, or oregano all add great flavor to the crunchy topping.

Conclusion

Creamy Baked Mac and Cheese with Herbed Breadcrumbs is everything you love about comfort food—rich, cheesy, and satisfyingly crunchy on top. Whether you’re making it for a holiday feast or a weeknight dinner, this dish is a guaranteed hit. With simple ingredients and easy steps, it’s a recipe you’ll turn to again and again.

Creamy Baked Mac and Cheese with Herbed Breadcrumbs

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Creamy Baked Mac and Cheese with Herbed Breadcrumbs is a rich and comforting dish featuring tender pasta coated in a velvety cheese sauce, topped with crispy, seasoned breadcrumbs. Perfect for holidays, potlucks, or cozy dinners, it’s a crowd-pleasing favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni or pasta of choice
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream (optional)
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère or mozzarella cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard (optional)
• 1 tsp fresh or 1/2 tsp dried thyme
• 1 cup panko breadcrumbs
• 2 tbsp olive oil or melted butter
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta in salted water until just al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in milk and cream, stirring constantly until smooth and slightly thickened.
5. Reduce heat and stir in cheddar, Gruyère (or mozzarella), garlic powder, salt, pepper, and Dijon mustard until melted and smooth.
6. Stir in cooked pasta until evenly coated with the cheese sauce.
7. Pour the mac and cheese into the prepared baking dish and smooth the top.
8. In a small bowl, mix panko breadcrumbs with olive oil or melted butter, thyme, and a pinch of salt.
9. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10. Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
11. Let rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

• Use freshly grated cheese for the best melt and flavor.
• Make it ahead by assembling and refrigerating up to 2 days before baking.
• Toast breadcrumbs before baking for an extra crispy topping.
• Substitute cheeses for your favorites to personalize the flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 5g
• Sodium: 520mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 70mg