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