Step 1

Preheat oven to 375 degrees F.

Step 2

Cook pasta in generously salted water, according to package directions until al dente. Drain and set aside.

Step 3

Microwave the milk for a few seconds to bring it to room temperature. Set aside.

Step 4

In a large pot or Dutch oven, melt butter over medium-low heat until just melted, don’t let it burn. Gradually stir in the flour, whisking to incorporate. Whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. At this point, the roux should be a bit pale yellow color and should begin to smell a bit nutty. Tip: Don’t rush this process as the raw flour needs to be cooked. Be careful not to let it burn.

Step 5

Gradually, add the milk, stirring to incorporate. Continue stirring until it thickens - it will thicken as it heats up. Tip: You can turn up the heat momentarily just to get it going and then reduce back to medium-low.

Step 6

Add the grated cheese and stir until evenly combined and melted. At this point, you can add more milk to taste if the sauce is too thick. Season with garlic powder, and salt and pepper to taste.

Step 7

Add the cooked pasta (drained) into the sauce and stir until well combined. Turn off the heat.

Step 8

Make the herb crumb topping: In a food processor, pulse the herbed bread crumb topping ingredients to make breadcrumbs.

Step 9

Transfer the prepared mac and cheese to a 9x13 inch baking dish. Top it with the prepared herbed breadcrumbs evenly.

Step 10

Bake for about 20 to 25 minutes until golden brown and bubbly. Let it cool slightly before serving. Enjoy!