Traditional mac and cheese gets a fresh, creamy upgrade with this Havarti Macaroni and Cheese. It’s still the comfort food you know and love, with a twist of creamy goodness.
This Havarti Mac and Cheese puts a creamy, elevated spin on the classic comfort dish with its buttery, ultra-melty cheese sauce that coats every noodle perfectly. The Havarti’s smooth texture and mild richness create a luxuriously velvety sauce with just the right balance of savory and comforting flavor. Each bite is tender, cheesy, and irresistibly indulgent, making it a standout side dish or a cozy main all on its own.
I love pairing this mac and cheese alongside my Cheese Breadsticks, Roasted Spring Vegetables, and Pork Roast.
Table of Contents
Recipe Ingredients
Cheese – A blend of Havarti, Gouda, and Pecorino Romano creates a rich, flavorful sauce. Havarti adds creaminess, Gouda brings a nutty sweetness, and Pecorino Romano offers sharpness and umami.
Warm Milk – Forms the base of the cheese sauce. Whole milk works best, but you can substitute with 2% milk if needed. Avoid using lower-fat milk or cream for best results.
Unsalted Butter – Used for making the roux to thicken the cheese sauce and for coating the bread cubes to create a perfectly golden, crunchy topping.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add a Veggie Twist – Add flavor and nutrition by mixing in vegetables like steamed broccoli, cauliflower, roasted butternut squash, pumpkin, brussels sprouts, peas, grilled corn, cherry tomatoes, sautéed mushrooms, or leafy greens such as kale or spinach.
Optional Spice – Boost the dish with cayenne, smoked paprika, red pepper flakes, chipotle powder, garlic powder, or onion powder for added flavor and gentle heat.
How to Make Havarti Macaroni and Cheese
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 1 1/2-quart casserole dish or an 8×8-inch pan; set aside.
Step 2: In a large stockpot or Dutch oven, cook macaroni according to package instructions. Drain, rinse, and set aside in a bowl.
Step 3: Place the bread in a medium bowl. In a small saucepan set over medium heat, melt 2 tablespoons of the butter. Pour the melted butter into the bowl with the bread and toss until the bread is coated; set aside.
Step 4: In a large stockpot or Dutch oven set over medium-low heat, add the remaining butter. When the butter has melted, add the flour and cook, whisking continuously for 1 minute, taking care not to burn. While whisking, slowly pour in 2 ¾ cups of the warm milk, a little at a time so the mixture stays smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8-10 minutes.
Step 5: Remove the pan from the heat. Stir in the salt, mustard, nutmeg, black pepper, paprika, cayenne pepper, and 1 ¾ cups Havarti, ¾ cup Gouda, and 2 tablespoons Pecorino Romano. Vigorously whisk until the sauce is smooth, then stir in the remaining ¼ cup of milk, then pour in the macaroni and toss to combine.
Step 6: Transfer the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Place in the oven and bake until golden brown, about 20-25 minutes, or until the breadcrumbs are golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
FAQs
Yes, you can substitute the cheeses to suit your taste or what you have on hand. For example, you can use sharp cheddar cheese instead of Havarti, Gruyere instead of Gouda, or Parmesan cheese instead of Pecorino Romano.
Serve Havarti Macaroni and Cheese warm, straight from the oven. It’s perfect as a main dish or a side. Pair it with a fresh green salad, roasted vegetables, or garlic bread for a complete meal.
Storage Information
To STORE Havarti Macaroni and Cheese leftovers, cover the cooled dish tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 4 days. To FREEZE, place in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
REHEAT on the stovetop over low heat, stirring occasionally, in an oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, or microwave in small portions.
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Havarti Macaroni and Cheese Recipe
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Ingredients
- 3/4 lb dry macaroni - any shape
- 4 tbsp unsalted butter - divided
- 3 slices bread - crust removed (if desired), torn into 1/4-inch pieces*
- 3 cup warm milk - divided**
- 1/4 cup all-purpose flour
- 1 teaspoon kosher sea salt
- 1 tsp dried mustard
- 1/8 tsp ground nutmeg
- 1/8 tsp ground black pepper
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper
- 2 cup Havarti cheese - grated, divided
- 1 cup Gouda cheese - grated, divided
- 1/4 cup Pecorino Romano cheese - grated, divided
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 1 1/2-quart casserole dish or an 8×8-inch pan; set aside.
- In a large stockpot or Dutch oven, cook macaroni according to package instructions. Drain, rinse, and set aside in a bowl.
- Place the bread in a medium bowl. In a small saucepan set over medium heat, melt 2 tablespoons of the butter. Pour the melted butter into the bowl with the bread and toss until the bread is coated; set aside.
- In a large stockpot or Dutch oven set over medium-low heat, add the remaining butter. When the butter has melted, add the flour and cook, whisking continuously for 1 minute, taking care not to burn. While whisking, slowly pour in 2 ¾ cups of the warm milk, a little at a time so the mixture stays smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8-10 minutes.
- Remove the pan from the heat. Stir in the salt, mustard, nutmeg, black pepper, paprika, cayenne pepper, and 1 ¾ cups Havarti, ¾ cup Gouda, and 2 tablespoons Pecorino Romano. Vigorously whisk until the sauce is smooth, then stir in the remaining ¼ cup of milk, then pour in the macaroni and toss to combine.
- Transfer the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Place in the oven and bake until golden brown, about 20-25 minutes, or until the breadcrumbs are golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
 I have been on the search for the best mac & cheese for over a year now.  Yours has been the best so far. My  whole family  loved it and  couldn’t stop eating it. I used the panko bread crumbs.Â
How much Panko?
The best my grandkids and husband loved it. Devoured in one day
Wondering, could you mix this ahead of time, refrigerate and bake later?
Definitely! You’ll want to bake it with foil over the top for about 10 minutes and then continue baking it uncovered for the stated time.
I’m making this tonight!
I hope you love it đŸ˜‰
hey girl this looks so yummy!