Herbed Macaroni N Cheese Recipe

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This recipe, shared by Lois McAtee of Oceanside, California, shows you can watch your diet and still enjoy down-home country cooking. "The herbs make it different from other macaroni and cheese recipes," she notes.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 3/4 to 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • 1 tablespoon Dijon mustard
  • 1/2 cup grated Parmesan cheese, divided
  • 1 package (7 ounces) elbow macaroni, cooked and drained
  • 1 cup (8 ounces) 1% cottage cheese

Nutritional Facts

1 cup: 372 calories, 9g fat (0 saturated fat), 50mg cholesterol, 615mg sodium, 50g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 meat.


  1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat.
  2. Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated.
  3. Pour into an 8-in. square baking dish coated with cooking spray. Bake uncovered, at 350° for 30 minutes or until top is golden brown. Yield: 4 servings.
Originally published as Herbed Macaroni N Cheese (Baked macaroni n cheese) in Taste of Home February/March 1999, p17

Full-Bodied White Wine

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

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