Classic Mac and Cheese

with Autumn Salad
  • Vegetarian icon

    Vegetarian

Just. Plain. Delicious. A crunchy bread crumb crust and a blend of Parmesan, Mozzarella, and Cheddar cheeses are the secrets to our delectable Macaroni and Cheese. We’re serving it with a fresh peppery arugula and tomato salad. We bet everyone will want seconds!

Ingredients

  • Béchamel sauce

    Shredded mozzarella

    White cheddar

    Penne rigate

    Herb-scented bread crumbs

    Sweet butter

  • Grated parmesan

    Grape tomatoes

    Arugula salad mix

    Persian cucumbers

    Red wine balsamic vinaigrette

Kids icon

Getting Your Kids Involved:

Kids can help whisk the sauce, mix and sprinkle the breadcrumbs, and prepare the salad.

Encouraging Picky Eaters:

If kids prefer plain without the breadcrumbs, put to the side of the baking dish.

Instructions

1Step One

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.

2Step Two

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.

3Step Three

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.

4Step Four

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!

Tips icon

Tips

  • Don’t overcook your pasta! Because it continues to cook in the oven, you want it to be slightly underdone when you drain it from the boiling water. 
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