Creamy Mac and Cheese

Ingredients for Creamy Mac and Cheese

• 1 (375g) box whole wheat elbow pasta

• 1 tablespoon unsalted butter

• 1 tablespoon plain flour

• 725ml unsweetened almond milk

• 120ml grated sharp cheddar cheese

Bring a large saucepan of water to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.

In the same pan, melt the butter over medium-low heat. Add the flour and mix with a wooden spoon, stirring continuously for about 5 minutes, or until you have a lightly browned paste (this is the roux).

Add 240ml the almond milk and whisk well, breaking up any lumps. Stir in the remaining 475ml almond milk and increase the heat to medium-high. Cook, stirring continuously and occasionally scraping the bottom of the pan with the wooden spoon, until the mixture has thickened and coats the spoon with little to no transparency. Turn off the heat.

Stir in the pasta until it’s covered in the sauce. Add the cheese and mix until it has melted and is evenly distributed.

Serve with a crunchy green salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.