A rich blend of cheeses and herbs to take your mac and cheese to the next level
There’s something about the first bite of homemade macaroni and cheese that takes you straight back to childhood, comforting you like a warm hug on a cold day. But this isn’t your average mac and cheese – it’s packed with rich, creamy cheese and an aromatic blend of herbs that elevate this classic dish to something extraordinary. Whether you’re feeding a crowd or simply indulging in some much-needed comfort food, this herby mac and cheese will hit the spot every time. Ready to dig in?
Ingredients:
1 pound dry medium pasta shells
1/2 cup water
1 stick unsalted butter
1/4 cup all purpose flour
2 cups half and half
8 ounce brick of mozzarella cheese
5 ounce tub of shredded parmesan cheese
2 cups dry grated pecorino romano cheese
2 eggs
2 cups 2% milk
3 tablespoons minced garlic
2 tablespoons oregano
1 tablespoon fennel seed
1 tablespoon basil
1 tablespoon parsley
1 teaspoon marjoram
1 teaspoon sage
1 teaspoon tarragon
salt and black pepper, to taste
Tools:
stock pot
colander
Dutch oven
measuring cups and spoons
cheese grater
whisk
spoons
mixing bowl
While we would love for this to be a one-pot meal, there's really not an efficient way to manage that (at least, not one we've found - if you've got one, please share!). So, for better or for worse, there will be a couple pots to wash at the end of this. But the GIANT pot of homemade macaroni and cheese makes up for it, in our opinion.
After making it through the holidays, we're usually tired of eating food that fits everyone else's preferences. Once we're home again from whatever traveling we did, it's time for comfort food. Lots of comfort food, usually, because we're still of a mindset to cook for a crowd. That tends to linger.
Enter macaroni and cheese, the ultimate, kid-pleasing, crowd-feeding dish of comfort food. Use it as a side, use it as a main course, eat it as a snack... It's versatile like that.
Strangely enough, there's not a veggie to be found in this recipe. It's a rarity for us, we know, but allow it to be a testament to the fact we are /exhausted/ in general. (The fact we also spent a week in a vegetarian household during the holiday break may also have had some influence.)
Fill the stock pot with water enough for your pound of pasta, crank up the heat to bring it to a boil, and salt it generously. We'll need to cook the pasta all by its lonesome, so set a timer and have the colander ready. We like to shave a couple minutes off the box directions because the pasta will still absorb more moisture from the cheese sauce when we reach the baking step.
Set the heat under your Dutch oven to low and melt the butter while you wait for the water to come to a boil. (Yes, we are aware that an entire stick of butter is a lot. Perhaps you've seen this recipe is rather heavy on the fatty dairy stuff. Our little concessions are half and half instead of heavy cream and 2% reduced fat milk instead of whole milk... mostly because it's what we keep on hand. Feel free to make other substitutions of your own design - this recipe is yours now.)
While the butter melts, preheat the oven to 350 and shred up the brick of mozzarella cheese. Don't cheat and use pre-shredded, as it will change the entire texture of the cheese sauce later. Set the mozzarella aside, as it will still be a few minutes before you need it.
To the now melted butter, add the garlic, oregano, parsley, basil, fennel seed, sage, marjoram, tarragon and pepper. Stir it all up with a whisk and allow it to heat until fragrant, maybe two minutes.
Add the all-purpose flour to the pan and stir it in. Yes, it will be pasty and look unappealing, but it's all part of the process of making a roux. Increase the heat a little, and stir frequently until the scent of the mixture begins to change, as does the color.
Around now, it should be time to drain your pasta. Make sure not to leave it in the colander for it to get sticky and cold - return it to the pot after draining and put a lid on it.
Measure in the half and half at this point, increase the heat further to medium-high, and bring it up to a boil. Be sure to stir constantly. Continue stirring over medium-high heat for two minutes, then cut the heat, remove the pan, and add in the mozzarella, parmesan and pecorino romano cheeses. Trade the whisk for a spoon and stir until melted. It'll be extremely dense and stretchy, but don't worry, this isn't the final version of the sauce.
In a mixing bowl, whisk the two eggs and your salt and pepper into the milk. Once combined, add this to the still-hot Dutch oven and stir thoroughly. It may look like it'll never mix in, but it will. And once it does, you'll be left with a glossy off-white cheese sauce flecked with herbs. After you've achieved the glossy stage, pour your pre-cooked pasta into the sauce and stir to cover.
Bake, uncovered, for 20-25 minutes. Feel free to garnish with more herbs before serving.
When it comes to comfort food, it’s hard to beat the creamy, cheesy goodness of mac and cheese. With a generous sprinkle of aromatic herbs and a rich blend of cheeses, this dish is sure to please even the pickiest eaters. Plus, it's so versatile – serve it as a side, main course, or snack, and it’ll always steal the show. And while you're whipping up meals like this, don’t forget about your kitchen appliances! If you ever find yourself in need of repairs, our team at Appliance Rescue Service is here to help ensure your kitchen stays in tip-top shape, so you can focus on creating delicious dishes like this one without a hitch.
Call: (214) 599-0055
Additional Reading
Halloween Drunken Noodles: Perfect for Chilly Nights
Fall Comfort Food: How to Make Perfectly Creamy Pumpkin Pasta