2 cups elbow macaroni
1 tablespoon Cabot Salted Butter
1 tablespoon King Arthur All-Purpose Flour
1 - ½ cups whole milk
4 oz. Cabot Garlic & Dill Cheddar, thinly sliced
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
1 tablespoon fresh thyme, leaves removed
To see how to make this recipe please visit Katie's Cucina.
Recipe and photo courtesy of Katie Jasiewicz.