Baked Gruyere and Herb Macaroni

    55 minutes

    Lighter on the cheese but huge on flavour, this easy macaroni and cheese combine creamy Greek yoghurt and Gruyere cheese with fresh tarragon and more herbs.

    2 people made this

    Serves: 2 

    • 1/2 (225g) box elbow macaroni
    • 1 teaspoon chopped fresh tarragon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon dried rosemary
    • 1/4 teaspoon chopped fresh chives
    • 1/4 teaspoon dried sage
    • 1/8 teaspoon dried thyme
    • 1/4 cup cottage cheese
    • 1/4 cup Greek yogurt
    • 1/4 cup shredded Gruyere cheese
    • 1 shallot, minced
    • 1/3 cup bread crumbs
    • 1 tablespoon melted butter

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 175 degrees C
    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.
    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.
    4. Combine shallot, bread crumbs, and butter in another dish; sprinkle mixture over the macaroni.
    5. Bake in the preheated oven until top is lightly golden brown, 25 to 30 minutes.

    Cook's Note:

    You can always prep this meal by completing steps 1 and 2 and then leaving the mixture in the fridge until you are ready to bake.

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