Recipes
Usa

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

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

  5. 5

    5

  6. 6

    6

  7. 7

    7

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.

Want meals like this matched to your goals and preferences?

Build my meal plan