Macaroni and Cheese with Fresh Herbs
Ingredients
- 8 ounces medium-sizeshell-shaped pasta
- ¼ cup butter
- ¼ cup flour
- 2 cup milk (preferably whole milk)
- 1 ½ cup (6ounces) Fontina cheese, shredded
- ½ cup (2ounces) Parmesan cheese, shredded (not grated)
- 1 large clove garlic, pressed
- 1 Tablespoon fresh oregano, chopped
- 2 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh marjoram, chopped
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- Few grinds freshly ground black pepper
- ½ cup dried bread crumbs
- ¼ cup Asiago cheese, grated (you can use Parmesan if you’d like)
- 2 Tablespoon butter, melted
- 1 Tablespoon fresh parsley, chopped
Preheat oven to 375 degrees Fahrenheit. Butter a 2-quart baking pan.
Bring a large pot of water to a boil. Boil pasta according to package directions. Drain and set aside.
In medium saucepan over medium heat, melt butter. Whisk in the flour and cook for several seconds until the mixture is bubbly.
Slowly, whisking constantly, pour in the milk. Continue to whisk until the milk mixture has thickened and just begins to form the first thick bubble or two, about 3-4 minutes.
Stir in the Fontina, Parmesan, garlic, oregano, rosemary, marjoram, dijon, salt, and pepper. Remove from heat and continue to stir until the cheese melts.
Toss the pasta with the cheese sauce and pour into the buttered pan.
In a small bowl, combine the breadcrumbs, Asiago, melted butter, and parsley. Sprinkle over the macaroni and cheese.
Bake in preheated oven for 20-25 minutes, or until the crumbs are browned and the cheese is bubbly. Cooking tip: Dice your fresh garden herbs and place in an ice cube tray. Cover with water and freeze for perfect cooking-sized portions of your hand-grown ingredients.
If you thought this macaroni and cheese with fresh herbs was delicious, check out our apple pie recipe here!
From The Art of Cooking Real Food Recipes, Serves 4-6
Photography by Sheryl Lanzel
