Macaroni cheese is a classic pasta recipe – but this garlic and herb mac and cheese, with no extra effort but so much extra flavour- is something seriously special.
Classic macaroni cheese requires just two elements. Macaroni and cheese sauce. The cheese sauce is a simple bechamel sauce (butter, flour, milk) plus cheese. They’re mixed together and baked. Amazing.
Of course, there are all sorts of additions you can make to make your macaroni cheese more delicious. I add raw onion, bay leaves and whole grain mustard to my classic version (try it – it’s incredible) but this garlic and herb version is even easier. And, dare I say it, it’s an even more luxurious cheesy pasta than the classic.
The garlic and herb flavour comes simply from garlic (naturally) and Roule, a French cream cheese with added garlic and herbs. It’s simply melted into the sauce and all of that incredible flavour flows into the macaroni…you have to try it.
Garlic and Herb Mac and Cheese – The Ingredients
- Garlic – fresh garlic is necessary to intensify those garlic flavours.
- Butter, flour, milk – the traditional ingredients for your bechamel. Follow the quantities and you won’t go wrong. Plain flour is necessary. You can use salted or unsalted butter. Whole or semi-skimmed milk is best, but skimmed is fine.
- Cheddar cheese – this dish needs another melting cheese to go with the roule. Cheddar is perfect.
- Roule – the key is the garlic and herbs. Boursin would work fantastically well. You want a soft cheese packed with garlic and herb flavour.
- Macaroni – macaroni is best because of its thickness and bite. You can use any short, thick pasta though.
Top Tips
- Cooking the macaroni You want to cook the macaroni for a couple of minutes less than the packet suggests. This is because it’ll continue to cook in the sauce to reach a perfect consistency.
- Cooking the bechamel Use a whisk when you’re cooking your bechamel and you’ll never get lumps. Whisk all the way through, gently and consistently, until it thickens.
- Get ahead The macaroni cheese will keep in the fridge for up to a week. Reheat thoroughly before eating.
Garlic and Herb Macaroni Cheese
Ingredients
- 50 grams butter
- 3 cloves garlic
- 50 grams plain flour
- 1 pint milk
- 170 grams cheddar grated
- 100 grams Roule or other garlic and herb soft cheese
- 500 grams macaroni
- 1 slice stale bread
Instructions
- Put a large pot of water on to boil. Cook the macaroni for two minutes less than packet instructions – set aside.
- Peel and finely chop the garlic. Melt the butter in a pan over a medium heat. Add the garlic and let it cook for one minute.
- Add the flour and stir well.
- Add the milk gradually, whisking all of the time. Continue stirring until the sauce thickens.
- Remove from the heat and add the grated cheese and roule. Stir until melted.
- In a large ovenproof dish, combine the macaroni and sauce. Crumble the bread into breadcrumbs and sprinkle over the top. Put under the grill on high until bubbling and golden, or in the oven at 200 degrees Celsius for 20 minutes until bubbling and golden.
More delicious pasta bake recipes:
- Bolognese Pasta Bake
- Creamy Pesto Pasta Bake
- Beef and Porcini Pasta Bake
- The Ultimate Beef Lasagne
- Penne Pastitsio
- Mozzarella, Tomato and Basil Pasta Bake
