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Baked Gruyere and Herb Macaroni

Shyla Lane

"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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55 m servings 470 cals
Original recipe yields 2 servings

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  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I followed recipe to the letter. This is better than regular mac n cheese. Really different and full of flavor