A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.
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
Cook elbow macaroni according to package directions, about 8 minutes.
-
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.
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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.
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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
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
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.
Nutrition Facts
Per serving
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