This macaroni and cheese recipe is amazing and super creamy. The perfect comfort food to cozy up with on a cold night!
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