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What to serve with Mac 'n Cheese?

I'm planning on making Alton Brown's Baked Macaroni and Cheese for a family dinner tonight, but I'm a little worried about whether it's something substantial enough for everyone and I don't know if it suits my dad's palate. I think I'd be better off keeping the meal all dairy--any suggestions as to what else to make?

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  1. The last time I made Mac-n-Cheese (Ina Garten's 5 cheese), I made some stuffed tomatoes, improvising on an Everyday Italian recipe. It was a nice pairing and well-received by my 10 or so guests. Good luck!

    1 Reply
    1. re: dpnpt

      I love just plain broiled tomatoes with mac'n'cheese: slice off the tops OR cut'em in half, depending on the size. I use a sharp fork to sort of pierce the cut surface repeatedly so that the seasonings will sink in better, then season with S&P, whatever dried herbs I'm loving at the moment, and a good smear of garlic squoze from the press and spread on. Drizzle a little olive oil over the surface and bake in the toaster oven at 300ยบ for about 15-20 minutes, finishing with a bit of broiling to make the top bubbly.

    2. http://www.chowhound.com/topics/38804...

      try this thread... pretty recent, and has some good combos....

      1. I would do a big salad with a vinaigrette to cut the richness of the mac and cheese. Add nuts for some crunch and protein. Definitely not another dairy-based dish -- too much of a good thing!

        1. I love roasted broccoli with my mac.

          6 Replies
          1. re: mojoeater

            Yeah, me too! I don't actually make macaroni and cheese often, because other family members don't like it. I sometimes use m&c as a side dish for fried chicken, burgers, or barbecue along with baked beans, a green salad, and buttermilk cole slaw. No one complains when there's a spread. My grandma used to serve collard greens or breaded panfried okra with m&c, too.

            1. re: amyzan

              I have never met anyone who didn't like mac 'n cheese. What's wrong with those people?

              1. re: mojoeater

                It's a cheese aversion. Totally bizarre, IMO.

              2. re: amyzan

                mine, too. grandma had the right idea. i love really rich m&c w/ some black eyed peas, either turnip greens or collards, maybe some rutabagas, and a piece of cracklin' cornbread...

              3. re: mojoeater

                Roasted brussels sprouts are really good, too. Fresh - NOT frozen!!! Cut them in half and trim off the bottoms, coat with olive oil, sprinkle salt and pepper to taste, then roast at 425 for five minutes or so (depending on the size of the sprouts) in a rimmed sheet pan. You might want to toss them mid-roast. If your oven has convection capability, it's even better (and quicker)! We eat these at least twice a week when we can find good sprouts.

                1. re: mojoeater

                  ditto. broccoli, simply prepared. makes you feel a little healthier than just eating mac & cheese and it looks pretty too! :)

                2. While eating a meal of leftovers, I combined smoked gouda mac and cheese with left over BBQ'd brisket. They were so good together. In fact, I chopped up the brisket and combined it with the mac and cheese to make a casserole. My family liked it so much we now refer to the dish as "brisket mac" and always have it when we eat brisket. But, we are Texans and think everything goes with BBQ.