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Herbed Macaroni and Cheese

Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor. Serving it with toasted pita bread and salad makes this one of our family's favorite meals, and it's been in the family for a very long time! —Nancy Raymond, Waldoboro, Maine
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings


  • 1 package (7 ounces) uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup milk
  • 1/4 cup sour cream
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 cup cubed Havarti or Muenster cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Italian-style seasoned bread crumbs


  • Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside.
  • Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted.
  • Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 315 calories, 15g fat (10g saturated fat), 49mg cholesterol, 279mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 13g protein.

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Average Rating:
  • PrplMonky5
    Dec 20, 2016

    We thought this was pretty good, but not "omg" great. I did everything as written (w/ Muenster). I think the main problem was because I didn't add enough salt. I'm not good at adding salt "to taste", and didn't put enough in. Next time I'll try to add in more. I think the spices could have been increased too. This is a good base recipe, and I'll probably make this again with a few tweaks.

  • kayco923
    Sep 8, 2014

    I used Muenster cheese, then instead of bread crumbs, I used crushed White Cheddar Cheez-its. This recipe is definitely a keeper. Took it to a church pot luck and didn't bring a bit home.

  • leslie1966
    Dec 6, 2013

    Very good. A big hit with my family.

  • Meredith1975
    May 31, 2013

    This is very good and easy. My kids loved it. I didn't have Havarti or Muenster, so I used all cheddar. Will definitely make again!

  • jesboc
    May 13, 2013

    Good taste and easy to make exactly to recepie

  • shalor
    Mar 23, 2013

    No comment left

  • NinaH
    Mar 14, 2013

    Definitely a keeper, I used half havarti and half muenster, it was so rich and creamy, everyone absolutely loved it!

  • kulmer
    Aug 24, 2012

    Wow! very good and very quick to put together.

  • MagistraLatina
    Jun 24, 2012

    I made this for my first time ever making homemade mac 'n cheese-- we loved it!

  • drighi
    Nov 17, 2011

    I didn't have the specific cheeses used in the recipe so I substituted some things, but it turned out wonderful and creamy. A hit with my picky 7-year old!