Easy Weeknight Mac and Cheese 4 Ways
Serves Up To
- 1 1/2 cups small elbow macaroni
- 3 tablespoons butter or buttery spread
- 3 tablespoons flour
- 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk
- 1 cup chicken stock or reduced-sodium broth
- 1 tablespoon deli or spicy brown mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic salt or to taste
- 2 cups shredded sharp Cheddar cheese (dairy or non-dairy)
- Freshly ground pepper to taste
- Mac and Cheese Toppers (see below)
Cook macaroni according to package directions; drain well.
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 or broth and bring to a simmer, stirring frequently. Stir in mustard, onion powder and garlic salt.
Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Stir in cooked macaroni and cook for 5 minutes more, stirring occasionally.
Made with these products:
Make ahead tip: Cook macaroni noodles and prepare sauce but store each separately in tightly sealed containers in the refrigerator. Before serving, combine the two and heat in the microwave or on the stovetop until hot. The sauce may thicken once refrigerated so add additional Breeze as needed to thin.
Instant Pot Method: Omit flour. Reduce stock or broth to 3/4 cup. Set aside 1/2 cup Almond Breeze almondmilk and the cheese. Stir together remaining ingredients in an Instant Pot. Cover and set pressure to high for 4 minutes. When cooking is done, let stand for 10 minutes before releasing pressure. Stir in reserved Breeze and cheese, stirring until cheese is melted.
Option 1: Sausage and Pepper Ingredients: 3/4 cup 1/4-inch diced turkey kielbasa or chicken sausage 2/3 cup chopped onion 2/3 cup diced bell pepper (any color) 1/2 teaspoon dried thyme
Directions: Cook kielbasa sausage or chicken sausage in a medium skillet over medium-high heat for 5 minutes or until sausage is browned and onions are soft, stirring frequently. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
Option 2: Riced Veggie and Bacon Ingredients: 1 tablespoon olive or vegetable oil 1/2 cup chopped onion 1/3 cup real bacon bits 1 1/2 cups mixed riced cauliflower and broccoli Garlic salt to taste
Directions: 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.
Option 3: Pepperoni and Veggie Pizza Ingredients: 1 tablespoon olive or vegetable oil 1/2 cup chopped red or yellow onion 15 slices turkey pepperoni, cut into quarters 1/3 cup diced bell (any color) 1/3 cup sliced olives (optional)
Directions: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook for 5 minutes or until both are lightly browned, stirring frequently. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.
Courtesy of: Almond Breeze
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