Herb-Infused Mac and Cheese
Baked mac and cheese with a silky, herb-enriched cheese sauce and optional crunchy topping.
Ingredients
- ½ lb elbow macaroni
- ¼ cup herb-infused butter
- ¼ cup all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
Instructions
- Cook pasta until al dente; drain.
- Melt herb-infused butter; whisk in flour to make a roux.
- Slowly whisk in milk until thickened; stir in cheeses and season.
- Combine with pasta; transfer to a baking dish.
- Top with breadcrumbs if desired; bake at 375°F (190°C) for 20 minutes.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate up to 3 days; reheat in the oven for best texture.