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Herbed Macaroni and Cheese Recipe
Herbed Macaroni and Cheese Recipe photo by Taste of Home
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Herbed Macaroni and Cheese Recipe

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4.5 10 12
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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!
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 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

Directions

  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.


Reviews for Herbed Macaroni and Cheese

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kayco923
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."

MY REVIEW
leslie1966
Reviewed Dec. 6, 2013

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

MY REVIEW
Meredith1975
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!"

MY REVIEW
jesboc
Reviewed May. 13, 2013

"Good taste and easy to make exactly to recepie"

MY REVIEW
NinaH
Reviewed Mar. 14, 2013

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

MY REVIEW
kulmer
Reviewed Aug. 24, 2012

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

MY REVIEW
MagistraLatina
Reviewed Jun. 24, 2012

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

MY REVIEW
drighi
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!"

MY REVIEW
Rite4Him
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!"

MY REVIEW
jbondesen
Reviewed May. 21, 2010

"Very yummy, but a good twist from the processed cheese mac & cheese dishes."

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