Herbed Macaroni and Cheese
Elevate your comfort food game with this Herbed Macaroni and Cheese, a creamy and flavorful twist on a classic. This recipe pairs the rich, gooey decadence of sharp cheddar, Gruyere, and Parmesan cheeses with the aromatic brightness of fresh parsley, thyme, and chives for a truly gourmet experience. A velvety homemade cheese sauce envelops tender elbow macaroni, while a golden, crispy panko breadcrumb topping adds the perfect crunchy contrast. Ready in just 40 minutes, this baked macaroni and cheese is ideal for weeknight dinners, holiday gatherings, or any occasion that calls for indulgent, herb-infused comfort food. Whether served as a showstopping side or a hearty main, this dish delivers on both flavor and texture in every cheesy bite!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh chives, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour the milk and heavy cream into the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Reduce the heat to low and stir in the cheddar cheese, Gruyere cheese, and Parmesan cheese until melted and smooth.
Add the chopped parsley, thyme, chives, Dijon mustard, salt, and black pepper to the cheese sauce. Mix well to combine.
Stir the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 678 mg | 52% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
