Macaroni and Cheese

Sprinkled with Breadcrumbs and Served with Arugula Salad

  • 15 min
Customer Favourite
Vegetarian
Gluten
Family Friendly
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!
Macaroni and cheese

Ingredients

1/2 cup(s)
5% Cooking Cream
80 g
Aged Cheddar
50 g
Arugula
35 g
Breadcrumbs
2 tbsp
Butter (not included)
200 g
Macaroni
473 ml
Milk
1 tbsp
Olive Oil (not included)
1/2 tbsp
Red Wine Vinegar
25 g
Unbleached Flour
Nutritional facts
Serving per portion
Amount / Serving
Calories
1053 kcal
Total fat
41 g
Saturated Fat
16 g
Sodium
660 mg
Total Carbohydrate
134 g
Fiber
10 g
Sugar
21 g
Proteins
36 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 6-7 min.

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 salt and pepper to taste. Add the cheddar to the sauce, and whisk off of the heat.

Drain the pasta
4

Add the pasta

Strain the pasta and add to the sauce. Season with salt and pepper to taste. 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.