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Mac 'n Cheese with Herbsmac n cheese with herbs




•    Salt
•    1 pound macaroni (regular or whole grain)
•    3 tablespoons butter
•    1 onion, finely chopped
•    2 cloves garlic, minced
•    3 tablespoons flour
•    About 2 1/2 cups whole milk
•    Freshly ground black pepper
•    ¼ cup basil, thinly sliced
•    1 tablespoon chives, cut into small bits
•    1 tablespoon dried thyme
•    2 tablespoons Dijon mustard
•    1 cup sharp white cheddar cheese, divided
•    1 cup Gruyère cheese, divided
•    1 cup shredded Parmigiano Reggiano cheese, divided


Pre-heat the oven to 400°F.


Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.


Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses. Next add in the basil, chives, and thyme.


Drain the pasta and transfer to a glass baking dish (9x13). Add the cheese sauce and stir to combine. Top with the remaining cheese


Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 35-40 minutes to heat through.


Serve immediately.


Yields: approx. 4 servings

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