Easy Weeknight Mac and Cheese 4 Ways recipe

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Ingredients

1 ½ cups small elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 ½ 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
¾ cup 1/4-inch diced turkey kielbasa
⅔ cup chopped onion
⅔ cup diced bell pepper (any color)
½ teaspoon dried thyme
1 tablespoon olive oil
½ cup chopped onion
⅓ cup real bacon bits
1 ½ cups mixed riced cauliflower and broccoli
Garlic salt to taste
1 tablespoon olive oil
½ cup chopped red onion
15 slices turkey pepperoni, cut into quarters
⅓ cup diced bell pepper (any color)
⅓ cup sliced olives

Nutrition Info

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.

Recipe Yield

8 servings

Recipe Note

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

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