Go Back
Print Recipe

Garlic & Leek Mac & Cheese with Homemade Butter Herbed Breadcrumbs

A rich, creamy garlic and leek mac & cheese topped with golden, herbed breadcrumbs — the perfect rustic comfort dish for cozy fall and winter evenings.
Prep Time20 minutes
Cook Time30 minutes
Course: Appetizer, breads, Main Course, Side Dish, Snack
Cuisine: American
Keyword: breadcrumbs, chives, fall recipes, garlic, herbed honey, leeks, mac & cheese, thanksgiving
Servings: 2 servings

Equipment

  • medium saucepan
  • small pot
  • small baking dish
  • Baking Sheet
  • zip top bag & rolling pin OPTIONAL: for crushing breadcrumbs, can do by hand or use mortar & pestle
  • Wooden spoon or spatula
  • Whisk
  • cutting board & knife
  • cheese grater

Ingredients

Mac & Cheese

  • 1 cup uncooked elbow macaroni or any small pasta
  • 1 tbsp unsalted butter
  • 1 medium leek sliced, white & light green parts only (WASHED)
  • 4 cloves garlic
  • 1 tbsp unbleached all purpose flour
  • ¾ cup whole or 2% milk
  • ⅓ cup heavy cream
  • ½ cup shredded white cheddar
  • ½ cup shredded havarti or mozzarella
  • 2 tbsp cream cheese
  • 1 tbsp dijon mustard
  • sea salt & ground black pepper to taste

Butter Herbed Bread Topping

  • 2 slices sourdough bread
  • 2 tbsp grated cheese of choice
  • 1 tsp chives chopped
  • 1 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 pinch sea salt

Instructions

  • Preheat oven to 300°F (150°C). Tear bread into rough pieces and spread on a baking sheet. Bake for 10–15 minutes, flipping halfway, until fully dry but not browned. Cool completely. Transfer dried pieces to a zip-top bag. Smash/roll with a rolling pin (or bottle) until crumbs form — leave some chunks for rustic texture. Add melted butter, garlic powder, thyme, flaky salt, parmesan, and lemon zest to the bag. Shake to coat evenly. Set aside.
  • Bring salted water to a boil. Cook pasta until just under al dente (1–2 minutes shy). Drain and set aside.
  • Melt 1 tbsp butter in a saucepan. Add sliced leeks and sauté 5–7 minutes until soft and lightly golden. Towards the end, add garlic and continue sauteeing for another minute.
  • Sprinkle flour over leek mixture and stir to coat. Slowly pour in milk and cream while whisking to avoid lumps. Simmer 2–3 minutes until slightly thickened. Add cheddar, Havarti, cream cheese, and Dijon. Stir until smooth. Season with salt & pepper.
  • Fold cooked pasta into the sauce. Transfer to a small baking dish or two ramekins.
  • Spread the homemade garlic-herb breadcrumbs evenly over the top. Gently press them down so they adhere.
  • Bake at 375°F for 15–20 minutes until golden. Broil 1–2 minutes for extra crunch (watch closely). Let cool then enjoy!