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Creamy Baked Macaroni and Cheese with Fresh Side Salad inspired by Brigham's
Inspired by Brigham's

Creamy Baked Macaroni and Cheese with Fresh Side Salad

Main Course Vegetarian
This comforting dish features tender pasta enveloped in a rich, velvety cheese sauce, topped with a crisp, buttery breadcrumb topping. The technique of creating a proper roux-based béchamel ensures a silky smooth cheese sauce, while baking at the right temperature creates the perfect contrast between the creamy interior and golden crust in this elevated version of a classic American comfort food.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6

Ingredients

  • 1 lb Elbow macaroni
  • 4 tbsp Unsalted butter (Plus 2 tbsp for topping)
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk (Warmed)
  • 1 tsp Dry mustard powder
  • 1/2 tsp Onion powder
  • 1/8 tsp Cayenne pepper (Optional)
  • 1/8 tsp Ground nutmeg (Freshly grated if possible)
  • 3 cups Sharp cheddar cheese (Freshly grated, divided)
  • 1 cup Gruyère cheese (Freshly grated)
  • 1 1/2 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese (Finely grated)
  • 2 tbsp Fresh parsley (Chopped, plus more for garnish)
  • 6 cups Mixed salad greens (For side salad)
  • 1 cup Cherry tomatoes (Halved, for side salad)
  • 1/2 medium English cucumber (Sliced, for side salad)
  • 1/4 small Red onion (Thinly sliced, for side salad)
  • 3 tbsp Olive oil (For salad dressing)
  • 1 tbsp Red wine vinegar (For salad dressing)
  • 1 tsp Dijon mustard (For salad dressing)
  • 1 tsp Honey (For salad dressing)

Tools You'll Need

  • 9x13 inch baking dish
  • Large pot for boiling pasta
  • Large saucepan or Dutch oven
  • Whisk
  • Colander
  • Grater
  • Measuring cups and spoons
  • Mixing bowls
  • Cutting board
  • Knife

Chef's Tip

For the creamiest mac and cheese, grate the cheese yourself rather than using pre-shredded varieties, which contain anti-caking agents that can make the sauce grainy. Also, add the cheese to the sauce off the heat to prevent it from becoming stringy or separating.

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook for 2 minutes less than package directions for al dente. Drain and set aside.
  3. In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in warm milk, continuing to whisk until smooth. Cook, stirring frequently, until mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in mustard powder, onion powder, cayenne (if using), nutmeg, 1 teaspoon salt, and pepper.
  6. Add 2 cups of cheddar cheese and all of the Gruyère cheese, stirring until completely melted and smooth.
  7. Fold in the cooked macaroni until well coated with the cheese sauce.
  8. Transfer half the mixture to the prepared baking dish. Sprinkle with half of the remaining cheddar. Top with remaining macaroni mixture and then the rest of the cheddar.
  9. Prepare topping: Melt remaining 2 tablespoons butter and mix with panko breadcrumbs, Parmesan cheese, chopped parsley, and remaining 1/2 teaspoon salt.
  10. Sprinkle breadcrumb mixture evenly over the mac and cheese.
  11. Bake for 25-30 minutes until bubbly and golden brown on top.
  12. While mac and cheese is baking, prepare the salad: In a small bowl, whisk together olive oil, vinegar, mustard, honey, and a pinch of salt and pepper.
  13. In a large bowl, combine salad greens, tomatoes, cucumber, and red onion.
  14. Let the mac and cheese rest for 5-10 minutes before serving. Toss salad with dressing just before serving alongside the mac and cheese.

Plating

Serve a generous portion of macaroni and cheese on a dinner plate, ensuring the crispy breadcrumb topping is visible. The pasta should be creamy and slightly molten in the center. Arrange a portion of the fresh salad alongside, with visible cherry tomatoes and cucumber slices. Garnish the mac and cheese with a light sprinkle of chopped fresh parsley for color contrast.

Storage & Reheating

Leftovers can be refrigerated, covered, for up to 3 days. Reheat individual portions in the microwave on medium power, stirring occasionally, or in a 350°F oven, covered with foil, for 15-20 minutes until heated through. Add a splash of milk before reheating if it seems dry. The mac and cheese can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating. The salad is best prepared fresh each time.

About This Recipe

This baked macaroni and cheese draws inspiration from the comforting version that was a staple at Brigham's restaurants across Massachusetts. The restaurant's version featured a simple, homestyle preparation with cheddar cheese and a side salad. This homemade recreation elevates the dish with a blend of premium cheeses and a panko-Parmesan crust, while maintaining the nostalgic appeal of this classic American comfort food.

How did it turn out?

We'd love to hear about your experience making this recipe!