Baked Macaroni and Cheese
This easy Baked Macaroni and Cheese is the perfect comfort food! Tender elbow macaroni in a creamy cheddar & gruyere cheese sauce is baked until bubbly and golden brown. This side dish goes with just about any meal!
Servings: 4 servings
Ingredients
- 12 oz whole wheat or gluten-free elbow macaroni chickpea or lentil pasta for healthier option
- 1 tbsp avocado oil
- 2-3 garlic cloves minced
- 4 cups almond milk or milk of choise
- 2 tbsp cornstarch
- 2 cups sharp red cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- Kosher salt and pepper to taste
- 1/2 cup Parmesan cheese shredded
- Optional: fresh thyme to garnish
Instructions
- Preheat the oven to 350ºF and cook the pasta according to the package directions until al dente, then transfer to a baking dish.
- While the pasta cooks, prepare the cheese sauce. Heat oil in a saucepan over medium heat. Add garlic and saute for 30 seconds. Stir in the milk and allow it to heat.
- Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Once the milk is hot, stir in the cornstarch, cheddar, and gruyere. Stir continuously for a few minutes, until the cheese melts and the sauce thickens. Taste and season the sauce with salt and pepper.
- Pour the sauce over the cooked pasta and stir to coat. Sprinkle it with parmesan cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh thyme, if desired.
Notes
- Storing: Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta a bit creamier then, reheat in the microwave in small increments, covered until heated through.
Nutrition
Serving: 1serving | Calories: 955kcal | Carbohydrates: 72g | Protein: 49g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 140mg | Sodium: 1972mg | Potassium: 316mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 0.5mg | Calcium: 1498mg | Iron: 1mg