Stove-top Macaroni & Herbed Cheddar Cheese
I’m constantly mixing up our dinner routine and trying new side dishes. That’s where I came up with this Stove-top Macaroni & Garlic Herb Cheddar Cheese.
Servings 6 servings
Calories 285kcal
Ingredients
- 2 cups elbow macaroni
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1-½ cups whole milk
- 4 oz. Garlic & Herb Cabot Cheddar Cheese thinly sliced
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh basil chiffonade
- 1 tablespoon fresh thyme leaves removed
Instructions
- Bring a large pot of water to a boil. Add in 1-2 tablespoons salt. Once the water is boiling, boil elbow macaroni for 10 minutes, stirring occasionally. Drain and set to the side.
- Then add the 1 tablespoon of salted butter to the pot. Melt and stir in the flour to create a roux. Pour in the whole milk and whisk into the roux until smooth. Cook on medium heat until just warmed.
- Remove the pot from the heat. Add the thinly sliced Garlic & Herb Cabot Cheddar Cheese to the pot. Mix well with a wooden spoon until the cheddar melts. Add in the fresh herbs and pasta. Mix well and serve immediately!
Notes
Try any seasoned cheese your store has, or sprinkle some garlic and onion powders into the bag and shake before using.
Nutrition
Calories: 285kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 1mg