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Ultimate Baked Mac And Cheese with Garlic Herb Crust

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Indulge in the ultimate comfort food with this creamy Baked Mac And Cheese topped with a crispy garlic herb crust. Perfect for family dinners or potlucks, this dish elevates a classic favorite to new heights.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Gruyere cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 4 cups whole milk
  • ½ cup heavy cream
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • a tiny pinch of nutmeg
  • 2 cups Panko breadcrumbs
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon fresh oregano, finely chopped
  • ½ cup grated Parmesan cheese
  • 4 tablespoons melted unsalted butter
  • a dash of Worcestershire sauce (optional)
  • a splash of hot sauce or a pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
  2. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for slightly less than al dente. Drain the pasta well and set it aside.
  3. In a large, heavy-bottomed pot or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat. Whisk in 6 tablespoons of all-purpose flour and cook for about 1-2 minutes until a pale, golden paste forms.
  4. Gradually whisk in 4 cups of whole milk and ½ cup of heavy cream into the roux. Bring to a gentle simmer, whisking occasionally, until it thickens to a consistency that coats the back of a spoon, about 5-7 minutes.
  5. Remove the pot from the heat. Stir in 1 teaspoon of dry mustard powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and a tiny pinch of nutmeg. Add the grated cheeses in batches, stirring until melted and incorporated.
  6. Add the drained, slightly undercooked pasta into the pot with the cheese sauce. Stir gently until every piece is coated.
  7. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
  8. In a medium bowl, combine 2 cups of Panko breadcrumbs, 3 cloves of minced garlic, 2 tablespoons of parsley, 1 tablespoon of thyme, 1 teaspoon of oregano, ½ cup of grated Parmesan cheese, and 4 tablespoons of melted butter. Toss until the breadcrumbs are evenly moistened.
  9. Sprinkle the garlic herb crust mixture evenly over the mac and cheese. Don't press it down too much.
  10. Bake for 25-30 minutes, or until bubbly around the edges and the crust is golden brown.
  11. Let the dish rest for about 5-10 minutes before serving.

Nutrition

Keywords: For the best texture, avoid pre-shredded cheese and grate your own. Adjust seasonings to taste, and consider adding Worcestershire sauce or hot sauce for extra flavor.

Find it online: https://crumella.com/ultimate-baked-mac-and-cheese-with-garlic-herb-crust/