Macaroni and Cheese (no cow’s milk!)
I decided to be brave today, and create my own macaroni & cheese recipe from scratch :). I haven’t had homemade macaroni and cheese in over 3 years because of my newfound allergy/intolerance to milk. Today was a bit on the chilly side, and I really craved some yummy comfort food to keep me warm. This macaroni & cheese recipe blends in some elements of the traditional recipe made with a roux with almond milk and some nutmeg to round out the flavor. The result was a thick, creamy, and delicious macaroni and cheese sure to keep you warm!
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Macaroni and Cheese (no cow's milk!)
This macaroni and cheese recipe is amazing and super creamy. The perfect comfort food to cozy up with on a cold night!
- 10-12 ounces elbow macaroni
- 4 tablespoons salted butter (~2.1 oz in weight)
- 2.1 ounces all-purpose flour (~1/2 cup flour)
- 2 cups milk of your choice
- 2 cups grated extra-sharp cheddar cheese
- 3/4 cup grated Parmesan cheese
- 1 teaspoon ground mustard
- 1/8 teaspoon nutmeg
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
Bring a pot of water to a boil. Cook pasta until al dente, according to directions on the package. Drain pasta when finished cooking.
While the water is boiling, melt butter in another pot over medium heat. Once the butter is melted, add the flour. Mix with a wooden spoon to form a roux. While constantly stirring, cook the roux for 3 minutes (this will eliminate the flour taste in the final dish).
Add ~1/3 of the almond milk to the roux and mix until combined. Pour in another ~1/3 of the almond milk, mix until combined again. Then pour in the remaining almond milk and mix until everything is combined. You should end up with a thick soupy sauce.
Add both cheeses to the sauce. Continue stirring over medium heat until cheese is melted. You should end up with a thick sauce.
Add ground mustard and nutmeg to the sauce, stir until combined. If desired, add freshly ground Himalayan pink salt and freshly ground black pepper to taste.
Add the drained pasta to the pot with the cheese sauce and mix to coat the pasta. You can either serve the dish immediately as is, or…
Pour macaroni and cheese into a 9″ x 13″ pan and bake at 350F for ~30 minutes to infuse some crispness. You can also top with some panko bread crumbs or bacon prior to baking.
If you use 12 oz of pasta and don’t bake, you end up with a good pasta:sauce ratio. If you bake, you will end up with a thinner coating of sauce on the pasta. If you prefer a really thick macaroni and cheese, I would recommend going with 10 oz. of pasta.
Credit: The Panicked Foodie