Herb Mac and Cheese - Cabot Creamery

Herb Mac and Cheese - Cabot Creamery

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hours

Yields

8

Directions

  1. Cook pasta until almost tender (al dente) in large pot of boiling salted water. Drain well, transfer to large bowl and set aside
  2. Preheat oven to 375ºF. Lightly grease 9-by-13-inch baking dish and set aside
  3. Melt butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer
  4. Whisk in milk gradually and continue stirring until sauce is thickened
  5. Add cheese, stirring until melted and blended
  6. Reduce eat to low. Add basil and thyme and cook, stirring, for 3 to 4 minutes longer
  7. Remove sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add remaining sauce and mix again
  8. Spread mixture in baking dish. Top with cornbread or panko crumbs. Bake for 20 to 25 minutes or until hot and bubbly

Ingredients

  • 8 tablespoons (1 stick) Cabot Salted Butter
  • 1 pound Cabot Seriously Sharp Cheddar or your favorite Cabot Cedddar, grated (about 2 cups)
  • 1/2 cup Urban Meadow® All-Purpose Flour
  • 4 cups Urban Meadow® Milk
  • 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
  • 2 tablespoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 cup crumbled Cheddar Cornbread or Panko breadcrumbs
  • 16 ounces dry penne, large elbows or shells