A heavenly mix of fresh and dried herbs, rich cream and cheese, and some bowtie pasta is all it takes to make this tasty, herby mac n cheese. The flavors of all of these delicious ingredients combined make this recipe an elevated version of everyone’s favorite classic side dish.
I absolutely loved mac n cheese growing up. It was one of the first things I learned how to make as a kid. It was one of the first experiences I had following a recipe, and being amazed that the food actually turned out okay!
This mac n cheese from scratch is a twist on the tried and true kid approved meal I loved so much.
It is getting warmer by the day here in Texas, but comforting classics like mac n cheese will always be well received in my house year round. This is about as comforting as it gets. The best part is, this meal is simple, flavorful, and from scratch. If you’re looking for more comforting treats that are on the sweeter side, try out these simple no cook 4th of July appetizers! They’re not just for Independence Day. You can make them all summer long!
I put off making this recipe for the longest time because I was kind of intimidated by it. I’m not sure why, but it sounded so much harder than it really was. It was a good reminder that making food at home from fresh, good quality ingredients doesn’t have to be hard.
No Farm. Still Delicious!
Cooking from scratch doesn’t have to look pretty either. Right now, we are in a one bedroom apartment. There is no garden with fresh herbs growing like crazy and no cow to milk for cream. And that’s okay. Just because you and I might not live on a bunch of land, it doesn’t mean we shouldn’t nourish our bodies well.
Nourishing ourselves can also be fun and delicious! Watching all of these ingredients come together to make this flavor packed meal was so exciting! Now I get to share it with you! Let’s make this delicious herby mac n cheese.
Why You’ll Love This Mac N Cheese
So much flavor! – My favorite part about this dish is the fresh basil and rosemary. I don’t know how else to say it, but the fresh herbs make this dish feel like the adult version of this childhood favorite.
One Pot – You could totally make this recipe in one pot if you wanted to. All you need is a strainer to set the pasta aside, but other than that everything can be cooked in the same dish!
Simple – The boxed version of mac n cheese can be super convenient, but the preservatives in the powdered cheese isn’t the best for us. By sticking to simple herbs and just one or two cheeses, you’re simplifying this meal and making it healthier by staying away from those additives we don’t want.
Tips
- Once you add the cream, let it reduce a little bit before adding the cheese. I’ve found that doing this makes things a bit easier on the stomach.
- After adding the cheese, the sauce will start to look thicker. Add milk a little at a time until you get the desired consistency for your mac n cheese sauce. By adding milk instead of more cream, this also helps the dish feel less heavy.
- I highly recommend using fresh basil and rosemary! The flavors are just unmatched. If you don’t have fresh then you can certainly use dry. Just don’t skip this step!
Tools You May Need
Cutting board
Knife – For the herbs.
Stainless steel pot – You can use this to cook the pasta first and then add it later.
Dutch oven – These aren’t great for boiling water, but you could make the cheese sauce with this while the pasta is cooking.
Emersion blender – To blend the onions into the sauce and make it smooth.
Strainer – For the pasta
Tea towel – This is optional, but you can use this to place over the pasta once you strain it. This will keep the pasta warm while you make the cheese sauce.
Mac N Cheese Ingredients
Pasta – I used bowtie, but feel free to use your favorite.
Onion
Butter
Garlic cloves
Cream
Basil
Rosemary
Parsley
Gruyere cheese
Cheddar cheese
Milk – As needed
Salt and pepper to taste
How to Make Herby Mac N Cheese
Pre-chop your basil and rosemary, and shred the cheese ahead of time. Once you start making the sauce, things will start to move quickly.
Fill a medium pot with water about half way and bring it to a boil.
Once the water is boiling, lower the heat a bit and add your pasta. Be sure to add a little bit of salt to the water for flavor, and to prevent the water from boiling over.
Once the pasta is al dente, drain the water and set the pasta aside with a tea towel over it. This will keep the pasta warm while we make the sauce.
Dice up a quarter of an onion and toss into a dutch oven or the same large pot you cooked the pasta in. It’s best to cook the onion in butter now so you don’t have to worry about adding butter later.
When the onions are translucent, add in the cream, herbs, minced garlic, and salt and pepper.
Lower the heat a bit. When the cream starts to simmer, stir for about 5 minutes.
Use the emersion blender to blend the onions into the sauce. This helps make everything smooth.
Add both cheeses to the pot.
The sauce will start to become very thick as the cheese melts. Stir in a little bit of milk at a time until you have your desired consistency.
Toss the pasta into the creamy sauce until all of it is coated evenly.
And there you have it! Creamy, delicious, herby mac n cheese.
Storage – You can store this mac n cheese in an air tight container in the refrigerator or about 4 days.
How to Serve This Mac N Cheese
There’s no veggies in this recipe so if you are serving this on its own, you could serve this with roasted broccoli on the side or a generous helping of a fresh salad. It also makes a great side dish for any family dinners or cookouts.
You could also add broccoli IN the mac n cheese too. If you want to add a little bit of protein, just add chicken or even ground beef for a quick take on hamburger helper!
And lastly, let’s not forget the holidays. This would be the perfect addition to Thanksgiving dinner or a Christmas potluck.
More Summer Recipes to Try:
Simple No Cook 4th of July Appetizers
If you enjoyed this recipe, I would love it if you came back and gave it 5 stars! Don’t forget to tag me on Instagram @thejonesfamilytable.
Herby Mac N Cheese
Equipment
- Cutting board
- Knife
- Medium pot
- Strainer
- Tea towel
- Dutch oven (optional)
- Emersion blender
Ingredients
- ½ bag pasta
- ¼ onion
- 1 tablespoon butter
- 2 garlic cloves
- 1 cup cream
- 6 basil leaves
- 2 rosemary springs
- 1/2 teaspoon parsley
- 1 cup gruyere cheese
- 1 cup cheddar cheese
- ¼ cup milk (add as needed)
- Salt and pepper
Instructions
- Pre-chop your basil and rosemary, and shred the cheese ahead of time. Once you start making the sauce, things will start to move quickly.
- Fill a medium pot with water about half way and bring the water to a boil.
- Once the water is boiling, lower the heat a bit and add your pasta. Be sure to add a little bit of salt to the water for flavor, and to prevent the water from boiling over.
- Once the pasta is al dente, drain the water and set the pasta aside with a tea towel over it. This will keep the pasta warm while we make the sauce.
- Dice up a quarter of an onion and toss into a dutch oven or the same large pot you cooked the pasta in. It's best to cook the onion in butter now so you don't have to worry about adding it later.
- When the onions are translucent add in the cream, herbs, minced garlic, and salt and pepper.
- Lower the heat a bit. When the cream starts to simmer, stir for about 5 minutes.
- Use the emersion blender to blend the onions into the sauce. This helps make everything smooth.
- Add both cheese to the pot.
- The sauce will start to become very thick as the cheese melts. Stir in a little bit of milk at a time until you have your desired consistency.
- Toss the pasta into the creamy sauce until all of the pasta is coated evenly.
Notes
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