dinner

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. πŸ˜€

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!

Servings: 8
Cook Time: 40 Minutes

Ingredients
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!

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9 replies »

    • 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! πŸ™‚

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