Easy Weeknight Mac and Cheese 4 Ways

Ingredients

• 1.5 cups small elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1.5 cups Almond Breeze Unsweetened Original almondmilk
• 1 cup low-sodium chicken broth
• 1 tablespoon spicy brown mustard
• 2 teaspoons onion powder
• 1 teaspoon garlic salt , or to taste
• 2 cups shredded sharp Cheddar cheese
• Freshly ground pepper to taste

Instructions

1. 1

   Cook elbow macaroni according to package directions, about 8 minutes.

2. 2

   While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.

3. 3

   Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.

4. 4

   For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.

5. 5

   For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.

6. 6

   For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.