If you’re craving the ultimate comfort food with a twist, this Herb-Infused Baked Macaroni & Cheese is calling your name. Infused with aromatic herbs, this dish elevates the traditional mac and cheese to a whole new level, making it both familiar and refreshingly new.
Elbow macaroni serves as the foundation, providing the perfect vehicle for the creamy cheese sauce. Unsalted butter is used to create the roux, giving the sauce its creamy texture. All-purpose flour helps thicken the sauce, ensuring it clings beautifully to the pasta. Whole milk adds a rich, smooth base for the cheese to melt into. Using a combination of sharp cheddar cheese and mozzarella cheese creates a balanced, gooey sauce with a hint of sharpness. The dried thyme and dried rosemary bring in an earthy, aromatic note that sets this dish apart. Garlic powder adds a subtle depth of flavor, while salt and pepper enhance the overall taste. Breadcrumbs provide that irresistible crunchy topping, making each bite satisfying.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette, balancing out the richness of the mac and cheese. For a heartier meal, serve alongside roasted vegetables or a simple grilled chicken breast.
First, preheat your oven to 350°F (175°C). While it's heating up, cook 16 oz of elbow macaroni according to the package instructions. Make sure to drain it well and set aside for later. You don’t want soggy pasta here!
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in 1/4 cup of all-purpose flour. Stir it around and let it cook for about a minute. This step ensures that the flour loses its raw taste and starts forming a roux.
Now, slowly whisk in 3 cups of whole milk. Patience is key here—gradually adding the milk prevents lumps. Bring this mixture to a simmer and keep it there until it thickens up, which should take around 5 minutes.
Once thickened, remove the saucepan from heat and stir in 2 cups of shredded sharp cheddar cheese and 1 cup of shredded mozzarella cheese. Mix until everything is smooth and melted. Then, toss in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of garlic powder, and season with salt and pepper to taste. Mix well to combine all those wonderful flavors.
Combine this cheese sauce with your cooked macaroni, ensuring each piece is well-coated. Transfer the cheesy pasta into a greased baking dish. Sprinkle 1 cup of breadcrumbs evenly on top for that coveted crispy finish.
Pop the dish into your preheated oven and let it bake for about 25-30 minutes. You'll know it's ready when the top is golden brown and you can see it bubbling around the edges. Let it rest for 5 minutes before serving—this allows everything to set just right.
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