Mac and Cheese

Ingredients

• 8 oz elbow macaroni
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 ½ cups milk (or unsweetened almond milk)
• 1 teaspoon mustard powder
• 1 cup shredded reduced-fat cheddar cheese
• ½ cup grated mozzarella cheese
• 1 cup bread crumbs
• Pepper to taste

Instructions

• Cook Pasta & Cauliflower: In a large pot, cook the pasta according to package directions until al dente.
• Make the Sauce: In a saucepan, heat the olive oil over medium heat and sauté the minced garlic for about 1 minute. Stir in the flour to form a light roux. Allow the mixture to simmer for 3–5 minutes until it thickens. Stir in the mustard powder, and season with salt and pepper.
• Melt the Cheeses: Lower the heat and stir in 3/4 of the the shredded cheddar and grated mozzarella until the cheese melts completely and the sauce becomes smooth.
• Combine & Serve: Mix the cooked pasta into the sauce until evenly coated. For a baked version, transfer the mixture to a greased baking dish, sprinkle with optional whole wheat breadcrumbs and extra toppings, and bake at 375°F (190°C) for 10–15 minutes until the top is lightly golden. Serve warm.