Baked Gruyere and Herb Macaroni Recipe

"A light and refreshing version of mac ‘n cheese. It still has a delightful cheesy flavor, but more on the milder side in order to allow all the flavors in this dish come together as one."


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  • 1/2 (8 ounce) box elbow macaroni
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon chopped fresh chives
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 1/4 cup cottage cheese
  • 1/4 cup Greek yogurt
  • 1/4 cup shredded Gruyere cheese
  • 1 shallot, minced
  • 1/3 cup bread crumbs
  • 1 tablespoon melted butter
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place in an 8-inch casserole dish.
    3. Combine tarragon, salt, white pepper, rosemary, chives, sage, and thyme in a small bowl. Mix well. Combine cottage cheese, Greek yogurt, and Gruyere cheese in another bowl; add the herb mixture and stir. Pour over the macaroni and stir to coat evenly.
    4. Combine shallot, bread crumbs, and butter in another dish; sprinkle mixture over the macaroni.
    5. Bake in the preheated oven until top is lightly golden brown, 25 to 30 minutes.


    • Cook’s Note:
    • You can always prep this meal by completing steps 1 and 2 and then leaving the mixture in the fridge until you are ready to bake.

    Nutrition Facts

    Per Serving: 470 calories;15.8 g fat;61.8 g carbohydrates;19.6 g protein;40 mg cholesterol;936 mg sodium.Full nutrition
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