Herbed Macaroni And Cheese Recipes

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HERBED MACARONI AND CHEESE



Herbed Macaroni and Cheese image

This is my son and DIL's favorite macaroni and cheese recipe. They prefer using Havarti or Muenster cheese.

Provided by WiGal

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (7 ounce) package elbow macaroni
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon italian seasoning
1/4 teaspoon onion powder
salt and pepper
1 cup milk
1/4 cup sour cream
1/2 cup havarti cheese or 1/2 cup muenster cheese, cubed
3/4 cup cheddar cheese, shredded and divided
2 tablespoons parmesan cheese, grated
2 tablespoons Italian seasoned breadcrumbs

Steps:

  • Cook macaroni according to package directions.
  • Preheat oven to 350 degrees.
  • Meanwhile, in a saucepan, melt butter over medium heat.
  • Stir in the flour and seasonings; gradually add milk.
  • Cook and stir until thickened.
  • Remove from heat; add sour cream, Havarti cheese and 1/2 cup cheddar cheese.
  • Stir until melted.
  • Drain macaroni; place in an ungreased 1-1/2 quart baking dish.
  • Add cheese sauce and mix well.
  • Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole.
  • Bake, uncovered, at 350 for 15-20 minutes.

HERBED MACARONI N CHEESE



Herbed Macaroni N Cheese image

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.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

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 1% cottage cheese

Steps:

  • 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. , Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. , 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.

Nutrition Facts : Calories 372 calories, Fat 9g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 615mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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