Macaroni and Cheese

Sprinkled with Breadcrumbs and Served with Arugula Salad

  • 15 min
15 minutes and less
Vegetarian
Customer Favourite
Family Friendly
High in fiber
High Protein
A timeless classic, sprinkled with seasoned breadcrumbs for extra crisp and served with a light and lovely arugula salad. Dinner is ready to enjoy in only 15 minutes!

Allergens: Dairy product, Gluten, Sulphite, Wheat
Macaroni and cheese

Ingredients

473 ml
Milk
1 tbsp
Olive Oil (not included)
25 g
Unbleached Flour
50 g
Arugula
1/2 tbsp
Red Wine Vinegar
2 tbsp
Butter (not included)
200 g
Macaroni
80 g
Aged Cheddar
35 g
Breadcrumbs
1/4 cup(s)
Cooking Cream
Nutritional facts
Per serving
Amount / Serving
Calories
882 kcal
Total fat
40 g
Saturated Fat
16 g
Sodium
600 mg
Total Carbohydrate
129 g
Fiber
8 g
Sugar
17 g
Proteins
39 g

Instructions

Cook the pasta
1

Cook the pasta

Preheat the oven to broil

Cook the macaroni in a large pot of boiling salted water for 8-10 min or until al dente.

Make the bechamel
2

Meanwhile, prepare the sauce

In a pot, melt the butter over medium heat, add the flour and whisk until smooth. Slowly pour in the milk and cream, whisking constantly.

Whisk well until it thickens
3

Cook the sauce

Cook for 5-10 min or until sauce thickens. Add the cheddar to the sauce, and whisk off of the heat. Add salt and pepper to taste.

Drain the pasta
4

Add the pasta

Strain the pasta and add to the sauce. Mix well. Pour the macaroni into an oven-safe dish and sprinkle with breadcrumbs. Broil 2 min to obtain a golden, crispy top.

Keep an eye on the dish to make sure it does not burn!

Dress the salad
5

Mix the salad and serve

Toss arugula with olive oil and red wine vinegar.

Serve salad with the macaroni.