A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Weeknight Mac and Cheese:
Option 1: Sausage and Pepper
Option 2: Riced Veggie and Bacon
Option 3: Pepperoni and Veggie Pizza

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes:

You can use buttery spread instead of butter, non-dairy cheese instead of Cheddar cheese, chicken stock instead of broth, and/or vegetable oil instead of olive oil.

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(R) 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(R). 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.

Nutritional Analysis per Serving of Mac and Cheese:
Calories 330
Total Fat 19g
Cholesterol 50mg
Sodium 530mg
Potassium 154mg
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 1g
Protein 14g

Nutritional Analysis per Serving of Mac and Cheese with Sausage and Pepper Topping:
Calories 370
Total Fat 20g
Cholesterol 55mg
Sodium 670mg
Potassium 218mg
Total Carbohydrate 28g
Dietary Fiber 2g
Sugars 2g
Protein 17g

Nutritional Analysis per Serving of Mac and Cheese with Riced Veggie and Bacon Topping:
Calories 360
Total Fat 20g
Cholesterol 55mg
Sodium 750mg
Potassium 173mg
Total Carbohydrate 26g
Dietary Fiber 2g
Sugars 2g
Protein 18g

Nutritional Analysis per Serving of Mac and Cheese with Pepperoni and Veggie Topping:
Calories 540
Total Fat 30g
Cholesterol 140mg
Sodium 1920mg
Potassium 529mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars 2g
Protein 38g

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