Stove Top

Fresh Herb Stove Top Mac and Cheese

This easy stove top recipe combines Wisconsin gouda and mozzarella cheese in a creamy Greek yogurt sauce, flavored with lots of fresh herbs.

Print Recipe

Servings: 6


  • 12 ounces pasta shells
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon red chile flakes
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  •   Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon chives, minced
  • 2 teaspoons fresh rosemary leaves, minced


Cook pasta al dente, according to package directions. Drain well; set aside in colander.

Return pot to stovetop; melt butter over medium. Add garlic and red pepper flakes. Cook just until fragrant, about 30-60 seconds. Return pasta to pot along with shredded cheeses, yogurt and milk. Season generously to taste with salt and pepper.

Toss in fresh herbs and stir until cheese is melted and smooth. Adjust seasonings to taste. Serve immediately.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.