If you're craving the ultimate creamy macaroni experience, this Skillet Baked Mac and Cheese with Herbs is the answer. Imagine a golden, bubbling layer of cheese melted to perfection on top of tender pasta and infused with a fragrant blend of fresh herbs. It's like the homemade macaroni and cheese of your dreams—rich, comforting, and elevated with parsley, thyme, and rosemary. This is not your average mac and cheese; this is the Best Mac And Cheese Recipe Baked, and it’s destined to become your go-to for cozy family dinners or potluck gatherings.
Herbed Skillet Mac and Cheese
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 8 generous portions
A large oven-safe skillet (10–12″ cast iron or stainless steel—either will give you that wonderful baked crust).
Medium saucepan (if you don’t have an oven-safe skillet, you can transfer to a baking dish).
Whisk (for a lump-free béchamel sauce).
Cheese Grater (pre-grating cheese helps it melt smoothly).
Measuring cups and spoons
Pasta & Cheese
- 1 pound elbow macaroni or cavatappi spirals hold sauce beautifully
- 3 cups sharp cheddar cheese grated (about 12 oz)
- 2 cups Gruyère cheese grated (about 8 oz)
- 1 cup mozzarella cheese shredded (for extra melt)
- ½ cup Parmesan cheese finely grated (for topping)
Sauce
- 3 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Herbs & Aromatics
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
Optional: pinch of red pepper flakes for a little kick
Preheat & Prep
Preheat your oven to 375 °F (190 °C). Butter your skillet lightly or spray with cooking spray.
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook the pasta for 1–2 minutes less than package directions—about 7 minutes for al dente. Drain well and return to the pot while you begin the sauce.
Make the Béchamel Sauce
In the same saucepan (or skillet if using one-pot), melt the butter over medium heat. Whisk in the flour to create a smooth paste; cook for about 1 minute to remove the raw flour taste.
Slowly whisk in the milk and cream, stirring continuously to avoid lumps. Let the sauce come to a gentle simmer and thicken, about 4–5 minutes.
Stir in Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Then, reduce heat to low and gradually whisk in shredded cheddar, Gruyère, and mozzarella until fully melted and creamy. Finally, fold in chopped parsley, thyme, and rosemary, reserving a little parsley for garnishing.
Combine Pasta and Sauce
Add the cooked pasta directly into the skillet with the béchamel cheese sauce. Stir until noodles are thoroughly coated. Adjust seasoning here: taste for salt and pepper.
Top It Off
Sprinkle an even layer of Parmesan over the top. If you like a bit more herb flavor, add a little extra chopped herbs or red pepper flakes.
Bake
Transfer the skillet (or pour gently into a separate baking dish) and bake uncovered for 20–25 minutes, or until the top is golden brown and cheese is bubbly.
For extra crunch, broil on high for an additional 1–2 minutes—just watch carefully to avoid burning.
Garnish & Serve
Let rest for 5 minutes after pulling from the oven. Garnish with remaining fresh parsley and serve straight from the skillet for ultimate comfort vibes.
Pairings
To complement this Southern Baked Macaroni And Cheese–style dish, try these pairings:
- Proteins: Crispy roasted chicken thighs, honey-glazed ham slices, grilled pork chops.
- Vegetables: Oven-roasted broccoli or caramelized brussels sprouts; charred asparagus or a light arugula salad for balance.
- Drinks: A crisp Chardonnay or a fruity Zinfandel pairs beautifully with the cheesy richness. For non-alcoholic, a sparkling apple cider or ginger ale adds refreshing contrast.
- Accompaniments: Serve with crusty garlic bread or soft dinner rolls to mop up that delicious sauce.
FAQs
1. Can I use other types of pasta?
Yes! While elbow macaroni is traditional, cavatappi, shells, fusilli, or mini penne work wonderfully. The key is to choose pasta that holds sauce well.
2. Which cheese blend is best for creamy mac and cheese?
Sharp cheddar gives classic tang and structure, Gruyère brings mellow nuttiness, mozzarella adds creamy stretchiness, and Parmesan on top boosts savoriness. You can customize—Swap Gruyère for smoked gouda or fontina if preferred.
3. Can I make this ahead of time?
Absolutely. Assemble the dish up to 2 hours ahead, cover, and refrigerate. Bake at 375 °F for about 25–30 minutes (add time if it's cold from the fridge), plus optional broil for crunch.
4. What type of milk should I use?
Whole milk is ideal for creaminess, and heavy cream boosts richness. You can substitute 2% milk or just use all milk (omit cream), but the sauce will be lighter in texture.
5. Is this similar to Paula Deans Mac And Cheese Recipe?
Paula Deen’s version is famously rich and uses Velveeta and cheddar. This skillet version is a straighter-from-scratch style without processed cheese, though equally indulgent. If you're looking to replicate Paula Deen’s flavor, you can add a bit more sharp cheddar and a touch of Velveeta in the sauce.
