Garlic-Herb Mac & Cheese

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Yield: 5 1/2 cups, about 4 servings.

Recipe photo

Ah, macaroni and cheese... everyone's favorite comfort food! We go beyond "same old, same old" by using both cheese powder, similar (but tastier) to that found in boxed mixes for this dish; and fresh Cabot Vermont cheddar — available nationwide.

Garlic-Herb Mac & Cheese

star rating (31) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 5 1/2 cups, about 4 servings.
Published: 01/01/2010



  • 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 3/4 cups milk
  • 1/2 cup Vermont cheese powder
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground mustard powder, optional
  • 1/4 to 1/2 teaspoon salt, to taste


  • 4 tablespoons butter
  • 2 teaspoons garlic oil, optional
  • 2 teaspoons Pizza Seasoning or rosemary and thyme
  • 1 1/2 cups Japanese panko (coarse bread crumbs)

Tips from our bakers

  • This recipe is easily doubled. To fill a large casserole or 9" x 13" x 2" pan, double all ingredients, EXCEPT those for the crumb topping. Or, for a more generous crumb topping, feel free to double those ingredients, too.
  • Want to replace the flour in this recipe with Signature Secrets Culinary Thickener? Go right ahead.


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1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.

2) Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.

3) In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.

4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.

5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).

6) Melt the butter and garlic oil together, then stir in the pizza seasoning and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.

7) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

Yield: 5 1/2 cups, about 4 servings.


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  • star rating 01/25/2015
  • member-debben19572 from KAF Community
  • Great mac and cheese!!! I changed the receipe a little, I made 1 1/2 times the receipe except the flour, used whole grain pasta, excluded the salt and added 2 tablespoons of pizza dough flavor. Best mac and cheese I have ever eaten!!!!
  • star rating 09/02/2014
  • gazinda from KAF Community
  • Great cheesy flavor, creamy. Like other reviewers, I was afraid that the mixture was too wet, but it ended up just creamy enough. The crunchy topping was definitely a delicious addition to the recipe. I made it early in the day, and then cooked it right before serving. Next time I may add some hot sauce to spice things up, but even without it was devoured by all.
  • star rating 03/04/2014
  • Donna from NC
  • My husband doesn't care for Mac & Cheese. He loved this recipe! Nice and creamy, good cheese taste and the topping set it off nicely. He told me this recipe was a keeper. Yea!!!
  • star rating 11/22/2013
  • Grace1965 from KAF Community
  • Amazing. KAF you haven't let me down yet. My husband and I just love this Mac and Cheese. Planning on making again when the kids get home from college over the holidays. WOW!
  • star rating 03/14/2012
  • kempette from KAF Community
  • Easy to make & really tasty! I made it with Gemelli, & the noodles really held up well to the sauce. My kids typically complain about homemade mac & cheese, but they inhaled this. My husband & I liked the added spices. Excellent flavor & texture. Will definitely be making this again (& often!).
  • star rating 12/02/2011
  • jnash from KAF Community
  • I really enjoyed this recipe. My mother, who doesn't even like and mac and cheese, thoroughly enjoyed this dish. I would also like to add that one of my personal favorite toppings is simply a generous layer of crushed up plain Lays potato chips. I also hear Townhouse crackers make a nice buttery addition.
  • star rating 10/17/2011
  • APRILSTORR from KAF Community
  • This is the first homemade mac and cheese recipe that has turned out well for me. It has so much flavor and creamy cheese. Ususally I end up with bland mush, but I have made this three times now and everytime it has turned out perfectly. It is even good cold and re-heated. The garlic oil is a must to add a layer of flavor.
  • star rating 08/06/2011
  • BlondoFondo from KAF Community
  • Everyone loved it. I made the same alterations that headchef recomended in a few comments below mine, and i just used olive oil instead of garlic oil. the rosemary is the star ingrediant in this. As soon as i opened the casserole dish and the smell of rosemary wafted through the air, i was surrounded by family members asking if we could eat RIGHT NOW. Instead of buying bread crumbs, leave 2 or 3 slices of bread out the night before so they dry out and become stale, then pulse them in a food processor for 10 seconds. super easy.
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