A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Recipe Instructions
Step 1
Cook elbow macaroni according to package directions, about 8 minutes.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
3 tablespoons butter
1 tablespoon olive oil
½ cup chopped onion
2 cups shredded sharp Cheddar cheese
⅔ cup chopped onion
½ teaspoon dried thyme
2 teaspoons onion powder
½ cup chopped red onion
garlic salt to taste
3 tablespoons flour
1 cup low-sodium chicken broth
1 teaspoon garlic salt, or to taste
freshly ground pepper to taste
1 tablespoon spicy brown mustard
⅓ cup real bacon bits
1 ½ cups small elbow macaroni
1 ½ cups Almond Breeze Unsweetened Original almondmilk