Mac n Cheese with Coleslaw

Tonight it was Mac n Cheese night a real US classic and by gum I stumbled across a gorgeous recipe. I found the recipe here on winners and dinners To be honest I have never eaten Mac n Cheese before tonight and the reason why I made it was after a chat yesterday evening with a colleague of mine who is from the US. I thought I would give it a shot and it worked really well with a coleslaw I found here. The reason why I paired it with coleslaw was this week I had the most yummiest coleslaw in sandwich from Rigbys who I can report are still as good as ever. What made me the happiest tonight was the fact my mum had two helpings she loved it so much. My mum you see isn't the most adventurous eater and doesn't eat very much, so to see her eat so well I was delighted. Naturally I had to have it with a Coke, which is a treat for me always and what better to drink with my Mac n Cheese.

Mac N Cheese Recipe


110g fresh bread crumbs made from a French baguette
Olive Oil
450g large elbow macaroni
350g Gruyere cheese, grated
200g extra-sharp Cheddar cheese, grated
900ml milk
8 tablespoons mleted butter
65g flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg


  1. Prepare the bread crumbs by placing chunks of French bread in a blender and processing until the crumbs are fine.  Set aside.  Preheat the oven to 190c.  Drizzle oil into a large pot of boiling water with salt to season.  Add the macaroni and cook for about 7 minutes.  Drain well.  Meanwhile, grate the cheeses and set aside.
  2. Heat the milk in a small saucepan, but don’t boil it.  Melt 6 tablespoons of butter in a large pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk. 
  3. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. 
  4. While cooking, add the salt, pepper, and nutmeg.  Turn off the heat and add the Gruyere and Cheddar.  Add the cooked macaroni and stir well.  Pour into a baking dish.  
  5. Melt the remaining 2 tablespoons of butter and combine with the fresh bread crumbs.  Sprinkle on top of the macaroni.  Bake for 30-35 minutes, or until the sauce is bubbly and the bread crumbs are lightly browned.


1 small shredded green cabbage
2 shredded carrots
100g mayonnaise
100g Greek yogurt
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine green cabbage and carrot. In a large glass measuring cup or another bowl, whisk together mayonnaise, Greek yogurt, vinegar, sugar, lemon juice, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

I hope you enjoy this combo, it really works and certainly put a smile on my face tonight.

Thanks for reading as always



  1. ROBBING that coleslaw recipe for sure, it looks and sounds amazing! And very excited about that Mac-N-Cheese too...I've always been a bit of a snob about it, thinking it was just gloop, but it looks very tasty.

  2. I have to say it was really nice, I guess it could be down to the cheese, but I got a good piece of gruyere today. Coleslaw was yummy, suprisingly both went well together, all this needed was some KFC style chicken.

    1. YUM YUM, Will! That recipe looks good! As a transplanted American, I do love a good mac n cheese! And by good luck I just bought some gruyere today :-) Happy out!

  3. Thanks Sue, are you actually from the US?


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