Easy Weeknight Mac and Cheese 4 Ways

Name: Easy Weeknight Mac and Cheese 4 Ways
Total time: 35
Yield: 8
Ingredients: 1 ½ cups small elbow macaroni; 3 tablespoons butter; 3 tablespoons flour; 1 ½ cups Almond Breeze Unsweetened Original almondmilk; 1 cup low-sodium chicken broth; 1 tablespoon spicy brown mustard; 2 teaspoons onion powder; 1 teaspoon garlic salt, or to taste; 2 cups shredded sharp Cheddar cheese; Freshly ground pepper to taste; ¾ cup 1/4-inch diced turkey kielbasa; ⅔ cup chopped onion; ⅔ cup diced bell pepper (any color); ½ teaspoon dried thyme; 1 tablespoon olive oil; ½ cup chopped onion; ⅓ cup real bacon bits; 1 ½ cups mixed riced cauliflower and broccoli; Garlic salt to taste; 1 tablespoon olive oil; ½ cup chopped red onion; 15 slices turkey pepperoni, cut into quarters; ⅓ cup diced bell pepper (any color); ⅓ cup sliced olives (Optional)

Recipe by Almond Breeze from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

•

1 ½ cups small elbow macaroni
•

3 tablespoons butter
•

3 tablespoons flour
•

1 ½ cups Almond Breeze Unsweetened Original almondmilk
•

1 cup low-sodium chicken broth
•

1 tablespoon spicy brown mustard
•

2 teaspoons onion powder
•

1 teaspoon garlic salt, or to taste
•

2 cups shredded sharp Cheddar cheese
•

Freshly ground pepper to taste
•

¾ cup 1/4-inch diced turkey kielbasa
•

⅔ cup chopped onion

•

⅔ cup diced bell pepper (any color)
•

½ teaspoon dried thyme
•

1 tablespoon olive oil
•

½ cup chopped onion
•

⅓ cup real bacon bits
•

1 ½ cups mixed riced cauliflower and broccoli
•

Garlic salt to taste
•

1 tablespoon olive oil
•

½ cup chopped red onion
•

15 slices turkey pepperoni, cut into quarters
•

⅓ cup diced bell pepper (any color)
•

⅓ cup sliced olives (Optional)

Instructions

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.