If you're looking for a comforting and delicious meal, look no further than this baked macaroni and cheese with salad recipe. This classic dish is taken to the next level with a crispy breadcrumb topping and a fresh, tangy salad on the side.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1/4 cup chopped fresh herbs (such as parsley, basil, or chives)
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Preheat your oven to 375°F. Cook the macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes, until the mixture is smooth and bubbling. Gradually whisk in the milk, then add the mustard, salt, and pepper. Cook, whisking frequently, for 5-7 minutes, until the sauce has thickened and coats the back of a spoon. Remove from heat and stir in the shredded cheese until melted.
In a separate bowl, toss the mixed greens and herbs with the red wine vinegar, honey, extra-virgin olive oil, salt, and pepper to make the salad.
Combine the cooked macaroni with the cheese sauce, then transfer to a 9x13-inch baking dish. Sprinkle the breadcrumbs over the top and drizzle with the olive oil. Bake for 25-30 minutes, until the top is golden and crispy.
Let the macaroni and cheese cool for a few minutes before serving alongside the salad. Enjoy!
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