Easy Weeknight Mac and Cheese 4 Ways

Cook elbow macaroni according to package directions until al dente. (Approximately 8 minutes).

While the macaroni cooks, melt butter in a large saucepan over medium heat. Add flour and cook, stirring constantly, for 2 minutes to create a roux. Gradually whisk in Almond Breeze almondmilk and chicken broth. Bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.

Reduce heat to low. Add cheese a little at a time, stirring until melted before adding more. Season generously with freshly ground pepper. Drain macaroni well and stir into the cheese sauce. Cook for 5 minutes more, stirring occasionally to ensure even coating and creaminess.

Prepare your chosen toppings:

Sausage and Pepper Topping: In a medium skillet over medium-high heat, cook sausage and onion, stirring frequently, until sausage is browned and onion is softened (approximately 5 minutes). Stir in bell pepper and thyme; cook and stir for 2 minutes more, or until peppers are tender-crisp.

Riced Veggie and Bacon Topping: Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes, or until softened. Add bacon and cook for 2 minutes more. Stir in riced vegetables; cook and stir for 2-3 minutes to soften. Season with garlic salt to taste.

Pepperoni and Veggie Pizza Topping: Heat olive oil in a large skillet over medium-high heat. Add onion and pepperoni and cook, stirring frequently, until both are lightly browned (approximately 5 minutes). Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired.

Serve the hot Weeknight Mac and Cheese topped with your preferred topping. Enjoy immediately!