chive + garlic macaroni and cheese
Well, I’d be silly not to start off this post with my husband’s quote on this recipe that goes a little something like this – “this is the best mac & cheese EVER.” Not super poetic, but I think it gets the message across that this is pretty yummy. And I promise, he’s not shy when I make something that doesn’t quite hit the mark, so we can trust him. 😀
I made this recipe using up fresh herbs from my garden (crazy to think in a few months they’ll be covered with snow!) and some fabulous garlic + onion from Bloom Organics. These ingredients made for an awesome bold + savory flavor that was perfect in the creamy, silky cheese sauce.
This recipe was really inspired by the lovely folks at Bloom Organics who sent me some herbs + spices to play with. I love their mission of sourcing quality organic ingredients, which in turn delivers some pretty amazing flavor.
I’m also happy to report they passed along a coupon for 10% off for y’all! Use code GMMSave10 at checkout. And just a note that I only share products that I really dig, and I am digging these! I’m excited to try curry, tumeric and ginger next. The tasty possibilities are endless.
Alrighty – let’s get to that mac & cheese recipe. Check it out below and note that you can whip this up in less than an hour! Woo-woo!
Cook Time: 40 Minutes
1 quart 2% milk
8 tbs butter
1/2 cup flour
1 lb pasta
8 oz shredded gruyere cheese
12 oz shredded cheddar cheese
1 tsp granulated onion
1/2 tsp garlic powder
2 tbs minced fresh chives + extra for garnish
1 1/2 tbs fresh thyme
salt + pepper to taste
Preheat the oven to 375 degrees.
Get a large pot of salted water boiling and cook the pasta until al dente. Drain well.
Meanwhile, heat the milk in a saucepan over medium heat for about 10 minutes until hot but not boiling, stir frequently to ensure it doesn’t burn.
Next melt 8 tablespoons of butter in a large pot and add the flour. Whisk together and cook this on low heat for 2 minutes. Slowly pour the hot milk into the pot with the flour and butter, continue to whisk and cook for an additional 3 minutes until smooth and thickened.
Remove from the heat and add the cheese, granulated onion, garlic powder, chives and thyme. Add salt and pepper to taste, I typically add at least a tsp of salt. Mix this together well.
Add the pasta into the yummy cheese mixture, mix, and then pour into a large 3-quart baking dish.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the mac & cheese is slightly browned on top.
Serve with fresh chives on top and eat up!
12 thoughts on “chive + garlic macaroni and cheese”
Mouthwatering! Love the addition of granulated onion and herbs. 🙂
Thank you Ronit!
Will certainly need to try this one next time we’re in the mood for mac ‘n cheese. Lovely food pics again, Annie!
Thank you Rhonda! You’re too sweet!
Annie, looks just great, will have to make. You know you can freeze your herbs from the garden for winter.
Thank you! 😁😁😁 good call! Will do that before summer ends!
Looks creamy and delicious. I’m sure my son would put away a good portion of this.
I’ve always been leery of powdered versions of garlic and onion. This has certainly peaked my curiosity! Nice looking Mac!
Totally get it! That’s why I was excited to try this – and you could absolutely taste the freshness and flavor in these. I also think they’re just super handy to have around! Definitely give it a try! 🙂
This looks so good! I am going to have to make this for sure!
Thank you so much! I think I made it twice within two weeks! Ha!