Mac & Cheese Recipe


  • 3 cups 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 ⁄4 cup all-purpose flour
  • 2 cups whole milkat room temp (or almond milk)
  • 1 cup grated cheese
  • 1/2 teaspoon sea saltmore to taste
  • freshly ground black pepper



  • Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, according to the package directions. Drain the pasta and set aside.
  • In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the grated cheese and 1/2 teaspoon sea salt, and continue stirring until the cheese is melted and the sauce is smooth.
  • Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season to taste. Stir in the peas, if using, and serve.



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