Interestingly enough, this quick method of making macaroni and cheese yields a creamier and cheesier result than baking the mac and cheese for a long time as many recipes recommend. The bruschetta salad is a bright and healthy compliment to this creamy delicious macaroni and cheese.
Macaroni & Cheese and Bruschetta Salad
Servings
8 Servings
Ingredients
- 1 package Macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups full fat milk
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon hot sauce
- ½ cup Panko crumbs
- ¼ cup chopped Parsley
- 1 cup shredded parmesan cheese or chopped Swiss cheese
- 5 vine ripe tomatoes chopped
- 1 clove crushed garlic
- Juice of a lemon
- 1 small red onion finely diced
- salt and pepper
- ¼ cup chopped parsley or basil
- 1 cup large croutons
Instructions
- Cook macaroni al dente according to package directions.
- Preheat oven to broil. Melt butter in a large sauce pan, mix in flour to make a roux. Slowly whisk milk into roux, bring to a simmer. Whisk in cheese. Add hot sauce.
- Place cooked/al dente macaroni in baking dish and pour cheese sauce over macaroni. Top dish with panko, parsley and parmesan cheese.
- Place in oven on broil for five minutes or until top is lightly brown and crunchy.
- Serve with Bruschetta Salad.
- Mix all ingredients together, top with croutons. Use leftover challah or bread to make homemade croutons.
- As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now
The bruschetta salad looks like a nice pairing with mac n cheese. I’m going to give it a try.