Total Time
Prep 0 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(4)
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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