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Herbed Macaroni and Cheese

 Herbed Macaroni and Cheese
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!
6 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook macaroni according to package directions; drain. Place in a
  • 1-1/2-qt. casserole and set aside.
  • 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.
  • 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

2 of 2

Herbed Macaroni and Cheese (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 cup) equals 315 calories, 15 g fat (10 g saturated fat), 49 mg cholesterol, 279 mg sodium, 31 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.