Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
12 Mins
Total Time
32 Mins
Serves 4 (serving size: about 1 1/2 cups)

Serve with Glazed Baby Carrots. Chimichurri--the South American herb sauce typically served with meat--revs up basic mac and cheese with tangy flavors. You can also serve this in individual ramekins or small serving skillets.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain.

Step 3

While pasta cooks, combine milk, stock, flour, and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute or until thickened. Let stand 5 minutes. Add 2 ounces shredded cheddar and processed cheese, stirring until smooth.

Step 4

Heat a 10-inch cast-iron skillet over medium-high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper, and garlic; cook 3 minutes, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.

Step 5

Combine pasta, milk mixture, and parsley mixture. Heat cast-iron skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle with remaining 1/2 ounce cheddar cheese. Broil 8 inches from heat for 5 minutes or until cheese is browned. Sprinkle with cilantro leaves.

Ratings & Reviews

hercheyk's Review

September 07, 2013
This was disappointing. I found the oregano to be overpowering, and thought the dish needed quite a bit more cheese. And considering how much garlic was in this dish, I couldn't taste it very well. If I attempt this again, I'll use more cheese, less oregano, and use cilantro and parsley leaves in addition to just stems.

Kdoggett's Review

January 12, 2014
The flavors were great, but I found it to be a little soupy. I ended up baking it for about 15 minutes to thicken it up a bit.

Jennylfisher's Review

April 14, 2013
This recipe has absolutely outstanding flavor. I added more cayenne pepper than the recipe calls for, because I I like a spicier flavor. I doubled the recipe, and baked it in a 7X9 glass baking dish, because I don't have a cast iron pan than can go in the oven. Also, because there are so many ingredients to prep, it's takes more time than I expected-not a week night meal, but definitely delicious and I will be making again.

MoiraKoskey's Review

March 25, 2013
Really tasty! A nice change from the usual. I definitely recommend adding the red pepper, increase it if you want a little heat. My only complaint- this is in the "quick" recipes issue, and it is relatively quick to make, but the cleanup was kind of major, there are several different pans used, and the food processor, and all that kind of exhausts me after dinner on a weeknight. Of course, I am somewhat lazy.

LKennedyDVM's Review

March 20, 2013
This was pretty good. My husband doesn't eat onions, so I left them out, but didn't miss the flavor. It was interesting to use cilantro and parsley stems, and they added a great fresh herb flavor to the dish. I added extra cheese on top before broiling and chicken as well, overall, my husband and I enjoyed it.

earthtocaroline's Review

March 19, 2013