Home
- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 8
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 teaspoon dried thyme
- 3 tablespoons flour
- 2 teaspoons onion powder
- 1 cup low-sodium chicken broth
- freshly ground pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon spicy brown mustard
- 2/3 cup chopped onion
- garlic salt to taste
- 1/2 cup chopped red onion
- 1/3 cup real bacon bits
- weeknight mac and cheese:
- 1 1/2 cups small elbow macaroni
- 1 1/2 cups almond breeze unsweetened original almondmilk
- 1 teaspoon garlic salt, or to taste
- weeknight mac and cheese toppers:
- option 1: sausage and pepper
- 3/4 cup 1/4-inch diced turkey kielbasa
- 2/3 cup diced bell pepper (any color)
- option 2: riced veggie and bacon
- 1 1/2 cups mixed riced cauliflower and broccoli
- option 3: pepperoni and veggie pizza
- 15 slices turkey pepperoni, cut into quarters
- 1/3 cup diced bell pepper (any color)
- 1/3 cup sliced olives (optional)
Cook elbow macaroni according to package directions, about 8 minutes. 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.
