Baked Maasdam Macaroni with Herbs & Crumb Topping
🍽 Family bake
🧀 Dutch Maasdam
🌾 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 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
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
- Preheat your oven to 190°C (fan 170°C). Lightly grease a medium baking dish.
- Cook the macaroni in salted boiling water until just al dente (1–2 minutes less than the packet says). Drain well and set aside.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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…
- Divide leftover macaroni into shallow containers and refrigerate within 2 hours at 2–5°C. Use within 3 days.
- Reheat in the oven, covered with foil, at 160°C until piping hot throughout (over 75°C). Reheat only once. 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 1–5°C, following the pack’s best-before and after-opening instructions.
- 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.
Ingredients and allergens
Contains milk and wheat in the standard recipe. Check every ingredient label for allergens and dietary suitability.
See Dutch Maasdam 280 g for current cheese ingredients and pack details.
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.