Herb Crusted Mac and Cheese


Welcome to the new look. Since my dishes are set on a black background I felt a darker blog theme would be more fitting. I am still tweaking a few things here and there but I am glad to have a new Sugar The Vanilla theme.

I love this recipe. Hands down it is one of my top favourites! I know I have said this before but no this one takes the cake. It is my French Tarragon Crusted Mac and Cheese and it is perfect comfort food for those gloomy days. The recipe is also quite simple and quick. The sweetness of the French Tarragon and the crunch in the crust will leave your guests gushing and puzzled as to how you did it.

So without wasting any time let’s get to the better part. This recipe serves two.


1 cup macaroni
4 cups water
1/4 tsp salt


1 cup milk
Half chicken stock cube
3 Tbspn corn starch
1 ounce cheddar cheese (grated)


1/4 cup almond flour
1 ounce cheddar cheese (grated)
1/4 tsp garlic powder
1 tsp French tarragon

Himalayan rock salt (for taste)


In a deep dish sauce pan bring your water and salt and bring to the boil. Add your macaroni and boil for about 5 minutes or until cooked.
Whilst your macaroni is cooking, preheat your oven to 180ยท and place baking paper on your baking tray. In another sauce pan, on medium heat, heat up your milk and chicken stock cube. Mix your chicken stock cube until dissolved. Slowly add your corn starch and continuously mix with a whisk to ensure there are no lumps. Once your sauce has thickened, remove from the heat and mix in your grated cheddar cheese.
Drain and rinse your macaroni and add your macaroni to your cheese sauce and combine well. Lay your macaroni and cheese on your baking paper.
In a bowl combine all your ingredients for your crust, mixing well and evenly. With a teaspoon, sprinkle your herb crust mixture over your macaroni and cheese and ensure the crust is evenly distributed over your macaroni and cheese. Place your baking tray in the oven until your crust has browned.
Remove from the oven once done and add Himalayan rock salt over and serve warm!






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