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Creamy Herb and Garlic Mac n' Cheese

"A creamy and savoury treat, baked to gooey perfection."
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40 m servings 376 cals
Original recipe yields 6 servings (6 servings, 1 cup (250 mL) each)


  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Cook macaroni as directed on package, omitting salt.
  3. Meanwhile, melt butter in large saucepan on low heat. Add onions; cook and stir 3 to 5 minutes or until crisp-tender. Whisk in flour and mustard; cook 2 minutes. Gradually whisk in milk until blended; cook on medium heat 3 to 5 minutes or until thickened, whisking constantly. Add 2 cups cheese; cook 1 minute or until melted, stirring constantly.
  4. Drain macaroni. Add to sauce; stir to evenly coat. Stir in tomatoes. Pour into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  5. Bake 15 minutes or until heated through.


  • Substitute:
  • Substitute 1 cup frozen peas for the tomatoes.

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I was not able to find the shredded cheese mentioned in this recipe so had to use a cheddar blend. Also I used with penne which I had on hand rather than elbows. I only give three stars due to m...