biyuti

mac and cheese

Ingredients

  • 1 pound elbow macaroni
  • 3 Tablespoons unsalted butter
  • 1 teaspoon ground mustard
  • 3/4 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • a dash of ground nutmeg
  • 1/4 cup unbleached all purpose flour
  • 2 cups Almond Breeze Almondmilk Original
  • 2 cups freshly grated sharp cheddar cheese
  • 3/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • (optional) 1 can of stewed/diced tomatoes, drained

Instructions

  1. Bring a pot of water with salt added to a boil. Cook pasta according to directions on the package.
  2. While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour. Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour.
  3. Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.

Ingredients

  • 1 pound elbow macaroni
  • 3 Tablespoons unsalted butter
  • 1 teaspoon ground mustard
  • 3/4 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • a dash of ground nutmeg
  • 1/4 cup unbleached all purpose flour
  • 2 cups Almond Breeze Almondmilk Original
  • 2 cups freshly grated sharp cheddar cheese
  • 3/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • (optional) 1 can of stewed/diced tomatoes, drained

Instructions

  1. Bring a pot of water with salt added to a boil. Cook pasta according to directions on the package.
  2. While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour. Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour.
  3. Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.