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Vegetarian, Northern, Eastern and Western France

Baked macaroni and cheese with comté and green salad

Baked macaroni and cheese with comté is an oven baked pasta dish for 4 people, ready in 50 minutes, rated easy, for a cost of €1.60 per serving. The key to success is a smooth bechamel sauce and macaroni cooked slightly less than package instructions, so it finishes cooking in the oven without turning mushy.

Tonight, a creamy baked mac and cheese with a golden comté crust, the kids' favorite.

Baked macaroni and cheese with comté and green salad
Total time
50 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This baked mac and cheese plays on two textures, the creamy comté bechamel inside and the golden crust that forms in the oven. Comté brings an aged cheese flavor, sharper than regular shredded cheese, but never too strong for kids. The nutmeg stays subtle, just enough to season the sauce without being obvious.

It's a weeknight dish, simple to put together with pantry basics you probably already have on hand. Kids almost always love the melty texture and crispy top, and it works just as well on a rushed evening as on a family Sunday. The green salad on the side adds just enough freshness to balance the richness.

The ingredients

4 people

Pantry

  • Macaronioften in the pantry 350 g
  • Flouroften in the pantry 50 g
  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g
  • Milk 60 cl
  • Comté cheese 200 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the macaroni in a large pot of salted boiling water, a bit less than the package time. 8 min

    Save a bit of the cooking water, it can loosen the bechamel if needed.

  2. Melt the butter, stir in the flour, then whisk in the milk little by little, and season with the nutmeg. 8 min

    Let the sauce thicken until it coats the back of a spoon.

  3. Off the heat, stir three quarters of the shredded comté into the bechamel.

    Off the heat, the cheese melts without turning stringy.

  4. Mix the drained macaroni into the sauce, pour into a baking dish, and sprinkle with the remaining comté.

    Butter the dish so the gratin doesn't stick.

  5. Bake at 200°C and serve with the salad. 20 min

    A bit of breadcrumbs on top makes the crust even crispier.

Our tips to get it right

  • Shred the comté yourself instead of buying pre shredded cheese, it melts better and gives a smoother bechamel.
  • Keep whisking the bechamel without stopping as you pour in the milk, that's what keeps it lump free.
  • Let the gratin rest for five minutes out of the oven, the sauce sets slightly and the macaroni holds together better when you serve it.

The variations

  • Swap the comté for emmental or gruyère if you don't have any, the flavor will be a bit milder.
  • This recipe is already vegetarian, you can add peas or plant based bacon bits for variety.
  • For a quick version, use a ready made bechamel and just focus on cooking the pasta and baking it.

What to serve it with

  • Green salad with vinaigrette
  • Sliced ham
  • Cold lemon water

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, portioned out. Reheat it in the oven to bring back the crispy top, or in the microwave if you're short on time.

Questions about this dish

Can you make baked macaroni and cheese ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge unbaked. Take it out a bit before baking so the center isn't too cold.

What cheese can replace comté in this gratin?

Emmental, gruyère or a young cantal all work well instead of comté. The flavor will be a bit milder, but the texture stays melty.

Why cook the macaroni less than the package instructions?

The macaroni keeps cooking in the oven as it soaks up some of the sauce. Cooking it two minutes less keeps it from turning mushy after baking.

Does baked macaroni and cheese freeze well?

Yes, once fully cooled, it freezes easily in individual portions. Let it thaw in the fridge before reheating it in the oven.

How long does it take to make a baked macaroni and cheese with comté and a green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a baked macaroni and cheese with comté and a green salad?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked macaroni and cheese with comté and a green salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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