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Vegetarian, Busy evenings

Mac and cheese with green salad

Mac and cheese is a pasta dish coated in a béchamel sauce made with Gruyère and cheddar, served with a green salad. For 4 people, it takes 35 minutes, counts as easy, and costs about €1.80 per person. The trick is a smooth sauce finished off the heat and macaroni cooked slightly underdone so it keeps softening in the sauce.

Macaroni drowned in a silky cheese sauce, the ultimate comfort food that kids ask for again and again.

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

Whether it's topped with a golden crust or served straight from the pot, the sauce clings to the macaroni with that silkiness only a real cheese béchamel gives. Gruyère brings the melt, cheddar adds sharpness, and a pinch of nutmeg wakes everything up without taking over. The green salad on the side cuts through the richness with just enough freshness.

This is the dish for nights when nobody wants to debate dinner, the one kids ask for on repeat and parents don't mind making again. It works just as well on a tired Tuesday as on a lazy Sunday when you want to cook without overthinking it. Mon Chou keeps this one in its back pocket for weeks when motivation runs low but the craving for a good meal doesn't.

The ingredients

4 people

Pantry

  • Macaronioften in the pantry 350 g
  • Flouroften in the pantry 40 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 40 g
  • Milk 60 cl
  • Shredded Gruyère 120 g
  • Shredded cheddar 80 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the macaroni in salted water for a bit less time than the package says, then drain. 8 min

    They'll finish cooking in the sauce, that's what makes them tender.

  2. Melt the butter in a saucepan, add the flour and stir for a minute. 2 min

    Keep stirring, the flour shouldn't brown.

  3. Pour in the cold milk little by little while whisking, let it thicken over low heat, then season with nutmeg, salt and pepper. 8 min

    Start whisking as soon as the first bit of milk goes in to avoid lumps.

  4. Off the heat, add the cheeses and stir until the sauce is smooth, then mix in the macaroni.

    Off the heat, the cheese melts without turning stringy.

  5. Serve right away with the green salad tossed in vinaigrette.

    Pop the dish under the broiler for five minutes if you like a golden crust.

Our tips to get it right

  • Drain the macaroni well before mixing it into the sauce, leftover water will thin it out too much.
  • Grate the cheese yourself instead of using pre shredded bags, it melts better and keeps the sauce smoother.
  • If the sauce thickens too much as it cools, stir in a splash of warm milk right before serving to loosen it back up.

The variations

  • Swap the cheddar for Comté or Emmental if that's what you have on hand, it stays just as melty.
  • For a richer version, add crispy bacon bits before mixing everything with the macaroni.
  • For a quick kid friendly version, skip the broiler step and serve right away, the sauce stays plenty creamy.

What to serve it with

  • Green salad with vinaigrette
  • A few slices of ham
  • A glass of sparkling water

Storage

Mac and cheese keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the salad, just add a splash of milk when reheating to loosen the sauce. Reheat in a pan or microwave, stirring often.

Questions about this dish

Can you make the cheese sauce ahead of time?

Yes, make the cheese béchamel a few hours ahead and keep it in the fridge. Gently reheat it while whisking before stirring it into the cooked macaroni.

What cheese can replace Gruyère or cheddar?

Comté, Emmental or mozzarella all work well instead. Always keep a mix of two cheeses for the right balance of melt and flavor.

How do you avoid lumps in the sauce?

Pour in the cold milk little by little, whisking constantly from the first drop. If lumps still form, a vigorous whisk will usually smooth them out.

Does mac and cheese freeze well?

Yes, freeze the macaroni without the salad in an airtight container. Thaw in the fridge, then reheat with a splash of milk to bring back the creamy texture.

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

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mac and cheese with green salad?

About 530 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 mac 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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