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Vegetarian, Classics and bistro fare

Baked macaroni and cheese with green salad

Baked macaroni and cheese with green salad is pasta coated in a cheesy béchamel, baked until golden, served with a green salad. It takes 50 minutes for 4 people, it's an easy recipe, and it costs about €1.80 per serving. The key to success is a smooth béchamel and macaroni cooked a touch under before baking.

A big dish of macaroni in cheesy béchamel, baked until golden, with a green salad on the side, the kind of dinner that makes everyone happy.

Baked macaroni and cheese with green salad
Total time
50 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the kind of baked macaroni that quiets the whole table, the golden crust cracks under your spoon and reveals a stretchy, cheesy béchamel underneath. The macaroni keeps some bite because it finishes cooking in the oven, so it never turns mushy. A green salad on the side brings just enough freshness to balance such a rich dish.

It's the dish for winter nights when everyone's hungry and nobody wants anything complicated, the one kids ask for and parents make without even thinking. It also works well for a lazy Sunday with the family, served straight from the baking dish in the middle of the table, everyone helping themselves.

The ingredients

4 people

Pantry

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

Dairy

  • Butter 50 g
  • Milk 75 cl
  • Shredded Swiss cheese 150 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the macaroni in boiling salted water for two minutes less than the package instructions, then drain. 8 min

    Don't rinse it, the starch helps the béchamel cling to the pasta.

  2. Melt the butter, stir in the flour, then whisk in the hot milk little by little until the sauce thickens. 8 min

    Whisk nonstop as soon as the milk goes in.

  3. Season the béchamel with the nutmeg, salt, pepper, and half of the Swiss cheese.

    The cheese melts into the hot sauce off the heat.

  4. Mix the macaroni with the béchamel and pour into a baking dish, then scatter the remaining cheese on top.

    Don't press it down, the sauce needs to flow between the pasta.

  5. Bake at 200°C until the top is nicely golden, then serve with the dressed salad. 20 min

    A quick blast under the broiler gives an even more golden crust.

Our tips to get it right

  • Pour the milk in warm or hot, never cold, over the roux to avoid lumps and get a smooth béchamel on the first try.
  • Pick a wide baking dish rather than a deep one, you'll get more golden crust per serving.
  • If the béchamel thickens too fast before you've added all the milk, pull the pan off the heat for a few seconds while still whisking.

The variations

  • Swap the Swiss cheese for Comté or Gruyère for a sharper flavor.
  • Stir in pan fried bacon bits with the macaroni and béchamel for a heartier, non vegetarian version.
  • For a quicker kids' version, skip most of the oven time and finish under the broiler for ten minutes instead.

What to serve it with

  • Dressed green salad, already part of the recipe
  • Crusty bread to mop up the béchamel
  • Cold lemon water

Storage

The baked macaroni keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave to get the crust crisp again.

Questions about this dish

Can you make baked macaroni and cheese ahead of time?

Yes, you can assemble it up to a day ahead and keep it in the fridge. Let it sit out a bit before baking and add a few extra minutes in the oven since it starts cold.

Why cook the macaroni two minutes less than the package instructions?

The pasta keeps cooking in the oven as it soaks up some of the béchamel. If you cook it fully beforehand, it turns mushy once baked.

Can you use a different cheese instead of Swiss cheese?

Yes, Comté, Gruyère, or a mix of both work really well. Avoid very soft cheeses, they tend to release water while baking.

How do you avoid lumps in the béchamel?

Add the hot milk gradually, whisking nonstop as soon as it hits the roux. If a few lumps form anyway, a bit of vigorous whisking usually smooths them out.

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

About 650 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 green salad cost?

About €1.80 per serving, or €7.20 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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