RecipesUSA 
Baked Mac & Cheese with Garden Herbs
A creamy comfort-food classic elevated with fresh homegrown herbs.
Ingredients
- 2 cups elbow macaroni
- 3 cups shredded cheese (cheddar, gouda, jack, or mix)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- ½ cup cream (optional)
- 1 tsp garlic powder
- 1 tsp mustard powder (optional)
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt & pepper
- Optional: breadcrumbs, thyme, paprika
Method
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Swaps & variations
- Herb-forward: add thyme or rosemary
- Crispy topping: buttered breadcrumbs
- Veggie mac: add roasted butternut, broccoli, or peas
- Smoky: add smoked paprika or smoked cheese
Storing & freezing
Stores 3–4 days refrigerated. Freeze up to 2 months (thaw before reheating).
Grow it yourself
- Parsley Biennial but grown as annual.,Prefers full sun to partial shade.,Water consistently.
- Chives Hardy perennial; grows in clumps.,Excellent for edging garden beds.,Harvest often for tender leaves.
- Thyme (optional) Drought-tolerant perennial.,Thrives in full sun.,Great for containers.
- Garlic (optional) Plant in fall; harvest mid-summer.,Stores well for year-round use.
- Chives repel aphids, mites, and some beetles.
- Parsley attracts beneficial predatory insects.
- Thyme deters cabbage worms and whiteflies.
- Neem oil safe for herb crops when used lightly.
- Parsley Cut outer leaves; keep crown intact.
- Chives Snip leaves 1–2 inches above soil; regrow quickly.
- Thyme Harvest sprigs anytime.
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