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Vegetarian, European

Macaroni cheese with green salad

Macaroni cheese with green salad is a baked pasta dish in a cheesy sauce, serving 4, ready in 40 minutes, rated easy, for about €2.20 per person. The key is a mustard spiked cheddar sauce and cooking the pasta briefly before it finishes in the oven.

Tonight I've got the dish that makes the whole family happy, a bubbling macaroni cheese, with a green salad to keep things honest.

Macaroni cheese with green salad
Total time
40 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Macaroni cheese is the kind of dish that asks for nothing fancy and still makes everyone happy. Under the golden, crunchy crust, the macaroni sits in a melting cheddar sauce, lifted just enough by mustard and nutmeg. Kids ask for seconds, adults clean their plates.

It's a classic weeknight dish, quick to put together with pantry staples, but it also works perfectly on a lazy Sunday evening when nobody wants to fuss. The green salad on the side brings just enough freshness to balance the melted cheese. At Mon Chou, it's the dish you reach for when you're short on both ideas and time.

The ingredients

4 people

Pantry

  • Macaronioften in the pantry 350 g
  • Flouroften in the pantry 40 g
  • Strong mustardoften in the pantry 1 tsp
  • Nutmegoften in the pantry 1 pinch
  • Breadcrumbsoften in the pantry 3 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Cheddar 250 g
  • Milk 60 cl
  • Butter 50 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Mustard

The step by step recipe

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

    It will finish cooking in the oven, a short boil keeps the pasta from going mushy.

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

    Warm milk prevents lumps and helps the sauce thicken faster.

  3. Off the heat, stir in two thirds of the grated cheddar, the mustard, nutmeg, salt and pepper.

    The mustard won't make it taste spicy, it just brings out the cheese flavor.

  4. Mix the macaroni into the sauce, pour everything into a baking dish and scatter the remaining cheese and breadcrumbs on top.

    Mix the remaining cheddar with the breadcrumbs, the top turns golden and crisp.

  5. Bake at 200°C until the top is golden brown. 20 min

    Let it rest for five minutes out of the oven, the sauce sets and holds together better.

  6. Toss the salad with the oil, vinegar, salt and pepper and serve it alongside the bake.

    Add a few extra drops of vinegar, the salad should cut through the richness of the bake.

Our tips to get it right

  • Grate the cheddar yourself instead of buying pre shredded cheese, it melts much better and keeps the sauce smooth.
  • Don't over salt the pasta water, the cheddar and breadcrumbs already bring plenty of salt to the dish.
  • If your sauce looks a bit thick before baking, add a splash more milk, it will reduce further in the oven.

The variations

  • Swap part of the cheddar for Gruyère or Comté for a milder, less greasy sauce.
  • Stir in small steamed broccoli florets before baking for a more complete meal.
  • For a quick version, skip the homemade béchamel and use leftover cheese sauce, the dish will be ready in 25 minutes.

What to serve it with

  • Green salad with vinaigrette
  • A few cherry tomatoes
  • A glass of apple juice

Storage

The bake keeps for 2 to 3 days in the fridge in an airtight container. It freezes well, in portions, either before or after baking. Reheat it in the oven rather than the microwave to bring back the crunchy top.

Questions about this dish

Can you make macaroni cheese ahead of time?

Yes, assemble the dish up to the breadcrumb step, cover it and keep it in the fridge for a day. Bake it straight from the fridge, adding a few extra minutes since it starts cold.

Can you use a different cheese instead of cheddar?

Yes, Comté, Gruyère or a mix of both work well. Cheddar is still the top choice since it melts into a smooth sauce with a stronger flavor.

Does macaroni cheese freeze well?

Yes, you can freeze it raw or already baked, in individual portions. Thaw it in the fridge before reheating in the oven to keep a good texture.

How do you make this dish kid friendly?

Kids usually already love it as is thanks to its mild, melty sauce. You can simply skip or reduce the mustard for an even milder version for little ones.

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

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

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

About 740 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 macaroni cheese with a green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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