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