Herb Mac & Cheese

Name: Herb Mac & Cheese
Ingredients: 16 ounces dry penne, large elbows or shells; 8 tablespoons (1 stick) Cabot Salted Butter; ½ cup King Arthur Unbleached All-Purpose Flour; 4 cups hot whole, skim milk or reduced fat; 1 pound Cabot Seriously Sharp Cheddar, or your favorite Cabot Cheddar grated (about 4 cups); 2 tablespoons chopped fresh basil or ½ teaspoon dried basil; 2 tablespoons chopped fresh thyme or ½ teaspoon dried thyme; 1 cup crumbled Cheddar Cornbread or Panko breadcrumbs

cabotcreamery.com

The addition of basil and thyme makes Cabot's Herb Mac & Cheese a savory twist on a family favorite. Give it a try.

View full recipe on cabotcreamery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.

Share this recipe:

Cooking tools:

Pot
Colander
Mixing bowl
Oven
Baking dish
Saucepan
Whisk
Wooden spoon
Grater
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Spatula
Stove
Kitchen towel

Ingredients

16 ounces dry penne, large elbows or shells
8 tablespoons (1 stick) Cabot&nbsp;Salted Butter
½&nbsp;cup&nbsp;King Arthur&nbsp;Unbleached All-Purpose Flour
4 cups hot whole, skim milk or reduced fat
1 pound Cabot&nbsp;Seriously Sharp Cheddar, or your favorite Cabot Cheddar grated (about 4 cups)
2 tablespoons chopped fresh basil or ½ teaspoon dried basil
2 tablespoons chopped fresh thyme or ½ teaspoon dried thyme
1 cup crumbled&nbsp;Cheddar Cornbread&nbsp;or Panko breadcrumbs