Rosemary Mac & Cheese

What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover  how one little herb can transform this classic comfort food.

Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit).

Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. It’s an extra savory kick for fall, like pumpkin mac and cheese.

After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored. The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with.

I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.

One year ago: Eggnog Dip

Three years ago: Red Velvet Truffle Stuffed Funfetti Cupcakes

ROSEMARY MAC & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

8 oz. favorite pasta shape (I used ruffles)

2-1/2 cups whole milk, warmed

5 Tbsp unsalted butter

1/4 cup all-purpose flour

1/4 tsp ground cayenne pepper

1/4 tsp smoked paprika

Salt and pepper, to taste

8 oz. sharp white cheddar cheese, grated

2 oz. Parmesan cheese, grated

2 oz. goat cheese, crumbled

1-2 sprigs fresh rosemary, removed from stem and minced

2 Tbsp Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta and minced rosemary until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 1 to 2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from Brussels Sprout Mac and Cheese.