Creamy Baked Macaroni and Cheese with Herb Crust Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, consider adding a pinch of ground mustard or a dash of hot sauce to the cheese sauce. These ingredients do not make the dish spicy but rather enhance the natural sharp notes of the cheddar, providing a more complex and well-rounded flavor that balances the richness of the dairy base.

If you find that the topping is browning too quickly before the center is hot, you can loosely tent the baking dish with aluminum foil for the first 15 minutes of baking.

Remove the foil for the final few minutes to allow the top to achieve that perfect, crunchy texture that is essential for a high-quality baked mac and cheese.

Variations

• Spicy Mac and Cheese: Stir in diced jalapeños or a teaspoon of red pepper flakes into the cheese sauce before baking to add a subtle heat that cuts through the creaminess.
• Bacon and Herb Mac: Fold in cooked, crumbled bacon bits along with the pasta and cheese sauce for a smoky, salty contrast that complements the sharp cheddar perfectly.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 days in an airtight container.

Freezer

Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in the oven at 350°F (175°C) until hot, or use a microwave for smaller individual portions.

Store any leftover macaroni and cheese in an airtight container to maintain its moisture. It is best to let the dish cool to room temperature for no more than two hours before placing it in the refrigerator.

Proper storage will help prevent the pasta from drying out and ensure that the sauce remains creamy when you are ready to enjoy it again.

You can assemble the dish up to 24 hours in advance. Simply prepare the pasta and sauce, combine them, and transfer to the baking dish. Cover tightly and refrigerate until you are ready to bake.

When baking from cold, add an extra 5 to 10 minutes to the total baking time to ensure the center is completely heated through before serving.

Serving ideas

Serve this dish warm, ideally directly from the baking dish to showcase the bubbling cheese and the texture of the crust. It pairs beautifully with a fresh, acidic side salad to cut through the richness of the cheese, or with roasted vegetables for a more substantial meal that highlights the comfort of the pasta.

Use a sturdy metal spatula to scoop generous portions, ensuring that each serving includes a good amount of the crunchy top layer and the creamy pasta beneath.

If the sauce seems too thick after reheating, you can stir in a tablespoon of milk before warming to restore the original, decadent consistency that makes this dish so exceptionally satisfying.

Frequently asked questions

Recipe card

Creamy Baked Macaroni and Cheese with Herb Crust

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 tbsp dried parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain the pasta using a colander and set aside.
2. In a saucepan, melt the cheese until completely melted and smooth.
3. Combine the cooked pasta with the cheese sauce. Transfer the mixture into a 9x13 inch glass baking dish. Sprinkle the dried parsley evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the top is golden and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.