The one thing about mac and cheese is that it is very rich. To cut the richness, I followed Tyler's suggestions and made his Arugula salad which is absolutely fantastic. To give it a little depth, I added a few chopped up heirloom tomatoes. I also didn't have a shallot on hand so I substituted a little chopped onion (about 1 T finely chopped) and 1 small clove of garlic from the garlic press.
Arugula Salad and Honey Mustard Vinaigrette
1 shallot, finely minced
1 t dijon mustard
2 t red wine vinegar
1/4 C extra-virgin olive oil
1 t sugar
1 t honey
salt and pepper
6 cups arugula
tomatoes, cucumbers, peppers if desired.
Mix the dressing together and toss with arugula just before serving.