Herbed Macaroni and Cheese Recipe
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Herbed Macaroni and Cheese Recipe

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4.5 11 13
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Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor. Serving it with toasted pita bread and salad makes this one of our family's favorite meals, and it's been in the family for a very long time! —Nancy Raymond, Waldoboro, Maine
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings


  • 1 package (7 ounces) uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup milk
  • 1/4 cup sour cream
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 cup cubed Havarti or Muenster cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Italian-style seasoned bread crumbs

Nutritional Facts

1 cup: 315 calories, 15g fat (10g saturated fat), 49mg cholesterol, 279mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 13g protein.


  1. Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside.
  2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted.
  3. Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through. Yield: 6 servings.
Originally published as Herbed Macaroni and Cheese in Reminisce Spring 1991, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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PrplMonky5 User ID: 6612040 258410
Reviewed Dec. 20, 2016

"We thought this was pretty good, but not "omg" great. I did everything as written (w/ Muenster). I think the main problem was because I didn't add enough salt. I'm not good at adding salt "to taste", and didn't put enough in. Next time I'll try to add in more. I think the spices could have been increased too. This is a good base recipe, and I'll probably make this again with a few tweaks."

kayco923 User ID: 1748021 42316
Reviewed Sep. 8, 2014

"I used Muenster cheese, then instead of bread crumbs, I used crushed White Cheddar Cheez-its. This recipe is definitely a keeper. Took it to a church pot luck and didn't bring a bit home."

leslie1966 User ID: 3337908 41691
Reviewed Dec. 6, 2013

"Very good. A big hit with my family."

Meredith1975 User ID: 3486009 34779
Reviewed May. 31, 2013

"This is very good and easy. My kids loved it. I didn't have Havarti or Muenster, so I used all cheddar. Will definitely make again!"

jesboc User ID: 6580965 14042
Reviewed May. 13, 2013

"Good taste and easy to make exactly to recepie"

NinaH User ID: 1380840 17200
Reviewed Mar. 14, 2013

"Definitely a keeper, I used half havarti and half muenster, it was so rich and creamy, everyone absolutely loved it!"

kulmer User ID: 1431558 42315
Reviewed Aug. 24, 2012

"Wow! very good and very quick to put together."

MagistraLatina User ID: 1726881 34714
Reviewed Jun. 24, 2012

"I made this for my first time ever making homemade mac 'n cheese-- we loved it!"

drighi User ID: 3861997 201813
Reviewed Nov. 17, 2011

"I didn't have the specific cheeses used in the recipe so I substituted some things, but it turned out wonderful and creamy. A hit with my picky 7-year old!"

Rite4Him User ID: 701885 201812
Reviewed Oct. 8, 2010

"Made this recipe for a family get together and everyone LOVED it. I've since shared the recipe with three family members!"

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