mac and cheese salad recipe

Written ByJenny Smyth Posted on
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The Best mac and cheese salad recipe

I have to say, I’m a huge fan of mac and cheese salad. It’s a dish that I discovered by accident, but it has quickly become a staple in our household. The first time I made it, I was looking for a way to use up some leftover macaroni and cheese, and I threw together a simple salad with some greens, veggies, and the mac and cheese.

But what I ended up with was so much more than just a side dish – it was a complete meal that everyone loved. Since then, I’ve experimented with different variations, adding in different cheeses, meats, and veggies to create a dish that’s both comforting and healthy. My family loves it when I make this salad for lunch or dinner, and it’s also perfect for potlucks or picnics because it’s easy to transport and can be served at room temperature.

One of the best things about this recipe is how versatile it is – you can customize it to suit your tastes and dietary needs. For example, if you’re watching your calories, you can use low-fat cheese and add in some extra veggies for added nutrition. If you’re looking for a protein boost, you can add in cooked chicken or bacon for an extra kick.

And if you’re feeling fancy, you can even add in some fresh herbs or edible flowers for a pop of color and flavor. This salad is also incredibly easy to make – simply cook up some macaroni and cheese according to the package instructions, then toss it with your favorite greens and veggies. You can use any type of cheese you like – cheddar, mozzarella, parmesan – as long as it melts well.

And don’t be afraid to get creative with your toppings – diced tomatoes, sliced olives, chopped hard-boiled eggs… the possibilities are endless! So if you’re looking for a new recipe to try out this week, give this mac and cheese salad a shot – I promise you won’t be disappointed.

Mac and Cheese Salad

4.8 from 1683 votes

A creamy mac and cheese transformed into a refreshing salad with crisp vegetables and a tangy dressing. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mac and Cheese

2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Salad

4 cups mixed greens
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced

For the Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Boil 4 quarts of water in a large pot.
2Add elbow macaroni and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4Ensure the pasta is not overcooked to avoid a soggy salad.
5In a saucepan, melt butter over medium heat.
6Add flour and whisk to form a roux.
7Cook for 1-2 minutes until the mixture turns light brown.
8This will help to eliminate the raw flour taste.
9Gradually add milk to the roux, whisking constantly to prevent lumps.
10Cook for 5-7 minutes until the sauce thickens and coats the back of a spoon.
11Ensure the sauce is smooth and creamy.
12Stir in cheddar cheese, mozzarella cheese, salt, black pepper, and garlic powder.
13Cook until the cheese is fully melted and the sauce is well combined.
14Remove from heat and set aside.
15Ensure the cheese is fully incorporated for a smooth sauce.
16In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
17Toss gently to combine.
18This will ensure all ingredients are evenly distributed.
19In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
20Taste and adjust seasoning if needed.
21The dressing should have a balanced tangy and sweet flavor.
22Add the cooked pasta and cheese sauce to the salad bowl.
23Toss gently to combine, ensuring the pasta and vegetables are well coated with the sauce.
24Ensure the pasta is evenly distributed throughout the salad.
25Drizzle the dressing over the salad and toss gently to combine.
26Ensure the dressing is evenly distributed throughout the salad.
27Cover the bowl and refrigerate for at least 30 minutes before serving.
28This will allow the flavors to meld together and the salad to chill.
29Serve chilled and enjoy.

🔧Equipment

Large pot
Saucepan
Whisk
Mixing bowl
Salad spinner

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat pasta for a healthier option. Add grilled chicken or chickpeas for extra protein.

Watch Video Of How Mac and Cheese Salad Works

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❓ Frequently Asked Questions About Mac and Cheese Salad

Q: What type of cheese should I use?

A: You can use any type of cheese you like – cheddar, mozzarella, parmesan… as long as it melts well. For the best results, use a combination of sharp cheddar and mozzarella for a creamy texture.

Q: Can I add in other ingredients like meat or veggies?

A: Absolutely! This salad is super versatile – just add in whatever ingredients you like to make it your own. Some ideas include cooked chicken or bacon for added protein; diced tomatoes or sliced olives for added flavor; chopped hard-boiled eggs or pickled jalapenos for added texture.

Q: How do I keep the macaroni from getting soggy?

A: To prevent the pasta from getting soggy, cook it al dente before tossing it with the salad dressing. This will help it hold its shape better.

Q: Can I make this salad ahead of time?

A: Yes! This salad is perfect for meal prep because it’s so easy to make ahead of time. Simply cook the pasta according to the package instructions, then toss it with the dressing ingredients until they’re fully incorporated.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating leftovers, be sure to add some extra dressing to prevent dryness.

Q: Can I freeze this salad?

A: While you can freeze individual components like cooked pasta or dressing ingredients separately before assembling the salad later on… freezing isn’t recommended due to potential texture changes upon thawing.

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