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macaroni and cheese with bruschetta salad

Macaroni & Cheese and Bruschetta Salad

Prep Time 20 minutes
Total Time 20 minutes
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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