Baked Gruyere and Herb Macaroni

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 470 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon melted butter
• ¼ teaspoon dried rosemary
• ¼ teaspoon ground white pepper
• ⅛ teaspoon dried thyme
• ¼ teaspoon dried sage
• 1 teaspoon chopped fresh tarragon
• ⅓ cup bread crumbs
• ¼ cup shredded Gruyere cheese
• 1 shallot, minced
• ¼ cup Greek yogurt
• ¼ cup cottage cheese
• ½ (8 ounce) box elbow macaroni
• ¼ teaspoon chopped fresh chives

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Combine shallot, bread crumbs, and butter in another dish; sprinkle mixture over the macaroni.

Step 5

Bake in the preheated oven until top is lightly golden brown, 25 to 30 minutes.