Preheat the oven to 375° F.
Remove the béchamel sauce from the refrigerator and let it come to room temperature.
Bring a large pot of water to a boil and season to taste with salt.
Stir in the pasta and cook for 10 - 12 min. You want it to be slightly undercooked at this stage.
Place the béchamel sauce into a bowl and whisk until smooth (if the sauce is still cold, add a tablespoon or two of boiling water from the pasta to thin it out).
Stir in the mozzarella and the white cheddar and set aside.
Lightly oil or butter a baking dish or oven proof casserole.
Drain the pasta, return it to the pot and stir in the béchamel sauce mixture. Fold together until the sauce and cheese are evenly distributed throughout the pasta.
Place the pasta into the baking dish. Sprinkle the bread crumbs evenly over the pasta.
Cut the butter into small pieces and place evenly over the top of the bread crumbs.
Sprinkle the grated parmesan evenly over the top of the butter and bread crumbs.
Bake for 15 - 20 min. or until golden brown, and remove from the oven.
While the mac and cheese is baking, slice the tomatoes in half.
Cut the ends off of the cucumbers and slice into thin coins.
Place the salad mix in a bowl along with the tomatoes and the cucumbers. Lightly salt, to taste.
Vigorously shake the vinaigrette, drizzle over the salad and toss delicately until everything is coated.
Serve accompanied by the mac and cheese. Enjoy!
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