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Stove-top Macaroni & Garlic Herb Cheddar Cheese

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.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 -8
Calories: 285kcal


  • 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


  • 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!


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
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