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.
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