Total Time
Prep 0 mins
Cook 0 mins

A simple herbed and cheesed macaroni, less rich than traditional mac and cheese.

Ingredients Nutrition


  1. Other possible additions: 1 clove garlic (finely minced) sauteed with the tomatoes, sliced mushrooms, or steamed broccoli florets.
  2. Bring large pot of water to boil; cook pasta until al dente; drain well.
  3. In a skillet over medium heat melt the butter and saute the tomatoes for 4 minutes.
  4. Add the basil and parsley, stir, then add remaining ingredients and the hot noodles and toss to combine.
  5. Garnish with additions suggested above in step 1.


Most Helpful

What a fantastic recipe! I enjoyed it so much! It was so simple to prepare, but chock full of flavor. The key is to use garden fresh herbs and tomatoes, which I did. I sauteed a minced clove of garlic with the tomatoes in the butter and felt that this was the way to go. I served with chicken vegetable soup that I had made for my grandma. I would definitely make this again. Thanks!

Dr. Jenny August 18, 2010

We liked it. We were looking for a quick side dish and had macaroni noodles but no cheddar cheese. This fit our meal perfectly. Thanks!

ajboyer222 October 15, 2008

OMG! This was soooooooo good! I made this as part of a recipe swap & I am so glad I did. I have been under the weather, and this was the comfort food I needed. The only change I made was to use canned tomatoes. Great adopted recipe!

Loves2Teach April 21, 2005

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