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Mac & Cheese


  • 8 oz (about 2 cups) elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon celery seeds
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and pepper to taste
  • Optional: breadcrumbs for topping


  1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In a saucepan, melt the butter over medium heat, Whisk in the flour to create a roux. Cook for 1-2 minutes.
  3. Gradually pour in the milk while whisking constantly until thickened, about 5-7 minutes.
  4. Reduce heat to low. Stir in the shredded cheddar cheese until melted and smooth.
  5. Add celery seeds and dried thyme to the cheese sauce. Stir well to combine.
  6. Season with salt and pepper to taste.
  7. Add the cooked macaroni to the cheese sauce and stir until well coated. 
  8. Serve hot and enjoy your Mac and Cheese with celery seeds and thyme!
Mac & Cheese
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