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.
- Prep Time
- 8 ServingsServings
- 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
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