Easy Weeknight Mac and Cheese 4 Ways
Description
Take classic macaroni and cheese to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.
Ingredients
•
1 1/2 cups small elbow macaroni
•
3 tablespoons butter
•
3 tablespoons flour
•
1 1/2 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
•
3/4 cup 1/4-inch diced turkey kielbasa
•
2/3 cup chopped onion
•
2/3 cup diced bell pepper (any color)
•
1/2 teaspoon dried thyme
•
1 tablespoon olive 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
•
1 tablespoon olive oil
•
1/2 cup chopped red onion
•
15 slices turkey pepperoni, cut into quarters
•
1/3 cup diced bell pepper (any color)
•
1/3 cup sliced olives
Directions
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.
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
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.