Macaroni + Cheese

This recipe is vegetarian.

I make this recipe at least once a week because it is so good! It has much less fat than normal mac n' cheese, however, you would never be able to tell. Making a roux with oil and flour thickens the sauce without the need for cream, cream cheese, or a ton of cheese. The onion and garlic give it extra flavor- sometimes I add spinach or broccoli as well!

Serves: 4
Cook Time: 30 minutes total

ingredients

• 2 cups or 8 ounces of macaroni or your favorite type of pasta
• 2 Tbsp olive oil
• 2 Tbsp whole wheat or white flour
• 2 cloves garlic
• 2 Tbsp minced onion
• 1 cup vegetable stock or 1 tsp veggie bouillon
• 1/2 cup cashew milk or your favorite type of milk
• 1/2 cup parmesan cheese
• 1/2 cup cheddar cheese
• salt + pepper to taste

directions

1. Boil water for the pasta in a medium pot and cook the pasta to al dente, following the instructions on the packet
2. In a large sauce pan, heat 2 Tbsp olive oil over medium heat
3. Once the oil is hot, add onion and garlic and cook until translucent
4. Add flour to this mixture and cook until the flour is dispersed in the oil, creating a roux
5. Once the flour has cooked for 1-2 minutes, slowly add the milk and chicken broth or bouillon. If you are using bouillon you can add more milk or some water for extra liquid
6. Cook this mixture for about 7-8 minutes until it starts to thicken
7. Next, add the parmesan and cheddar cheese and stir until the cheese has melted and the sauce is the desired thickness
8. Add the cooked pasta to the sauce, stir and enjoy!