Baked Maasdam Macaroni with Herbs & Crumb Topping

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⏱ 45 min 👨‍👩‍👧‍👦 Serves 4 ⚙️ Medium

🍽 Family bake 🧀 Calcium & protein 🌾 Contains gluten

Baked Maasdam Macaroni with Herbs & Crumb Topping

A cosy, oven-baked macaroni dish made with nutty, melty Maasdam, fresh herbs and a crisp golden crumb. Think of it as a lighter, flavourful twist on classic mac & cheese — perfect for family dinners, potlucks or a make-ahead weekday bake.

Prep time 15 minutes

Cook time 30 minutes

Total 45 minutes

Difficulty Medium

Serves: − 4 +

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Ingredients

• 250 g dry macaroni or small pasta shapes
• 30 g butter
• 2 tbsp plain flour
• 500 ml milk
• 150 g grated Maasdam cheese (plus extra for topping)
• 1 tsp Dijon mustard
• 1 clove garlic, finely minced
• 0.5 tsp sea salt (or to taste)
• 0.25 tsp black pepper
• 2 tbsp chopped fresh herbs (parsley, chives, thyme)
• 40 g dried breadcrumbs or panko
• 1 tbsp olive oil (for the crumb)

Optional add-ins

• 60 g steamed peas or blanched broccoli florets
• 0.25 tsp chilli flakes for gentle heat

Preparation

1. Preheat your oven to 190°C (fan 170°C). Lightly grease a medium baking dish.
2. Cook the macaroni in salted boiling water until just al dente (1–2 minutes less than the packet says). Drain well and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth paste (roux).
4. Gradually whisk in the milk, a little at a time, to avoid lumps. Add the minced garlic and mustard, then cook for 4–5 minutes, stirring, until the sauce thickens slightly.
5. Reduce the heat to low and stir in the grated Maasdam until melted and smooth. Season with salt, pepper and the chopped herbs. Taste and adjust seasoning if needed.
6. Combine the cooked macaroni and cheese sauce in a large bowl. Fold through any optional peas or broccoli. Tip the mixture into the prepared baking dish and spread evenly.
7. In a small bowl, mix the breadcrumbs with olive oil and a small handful of extra grated Maasdam. Sprinkle this crumb mixture evenly over the top of the macaroni.
8. Bake for 20–25 minutes, or until the top is golden and crisp and the sauce is bubbling at the edges. Allow to stand for 5–10 minutes before serving so it sets slightly.

If you have Maasdam or leftovers…

• Cool leftover macaroni completely, then refrigerate in an airtight container for up to 3 days.
• Reheat in the oven, covered with foil, at 160°C until hot. Add a splash of milk if it seems dry.
• Wrap any remaining Maasdam in baking paper, then store in an airtight container in the fridge at 2–6°C.
• Use leftover Maasdam grated over baked potatoes, in toasties, or stirred through scrambled eggs.
• Freeze grated Maasdam in small portions for quick use in future pasta bakes.

Nutrition & Health Info (per serving)

Values are estimated for one portion of baked macaroni from a 4-serving dish using Maasdam, semi-skimmed milk and standard pasta. Actual values may vary with brands and portion sizes.

Calories 520 kcal

Protein 22 g

Carbohydrates 55 g

Sugars 8 g

Fat 22 g (of which saturates ~11 g)

Fibre 4 g

Salt 1.7 g

Calcium ~400 mg

Health-conscious tips

• Use wholegrain or high-fibre pasta to increase fibre and keep you fuller for longer.
• Stick to a sensible portion (about one-quarter of the dish) and serve with a big green salad.
• Use semi-skimmed milk and measure cheese portions if you’re watching saturated fat.
• Add extra steamed vegetables into the bake to stretch the pasta and boost nutrient density.
• Enjoy as an occasional comfort meal as part of a balanced, varied diet.

Product Snapshot — Maasdam Cheese

• Cheese type: Dutch cow’s milk cheese with a mild, nutty flavour.
• Flavour: gentle sweetness, nuttiness and those signature “eyes” (holes).
• Texture: supple, sliceable and beautifully melty in hot dishes.
• Best for: pasta bakes, gratins, toasties, burgers and cheese boards.
• Origin: Netherlands — imported as whole wheels, cut & packed in NZ by Global Cheese Boutique.