Julie Deily · 20 Comments
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So I started seeing a new primary care doctor recently and she thinks I'm lactose intolerant to a certain degree. I'm honestly not surprised about this revelation because like 90% of Asians are lactose intolerant. My older sister actually developed an intolerance to lactose in her 30s as well. I'm not going to bother getting tested, I researched that, I don't want to spend hours at the doctor's office.
Anyways, she kind of freaked me out when she said you should probably stay away from mac & cheese. I gave her a face. But I love mac & cheese. And then, I got a little bit clever…when it came time to bounce around ideas for my continued partnership withBlue Diamond Almond Breeze Almondmilk, I thought why not make a mac & cheese recipe with almond milk…it can be done, right? I have been trying my hand at baking with and cooking with almond milk so this was exciting for me to try.
It took a couple of tries and tweaks to get it right but I can yes, it can be done! It's so creamy and cheesy, I love it!
We're big fans of buying blocks of cheese and grating it when we need it. I chose swissgruyere, parmesan and sharp cheddar for my three cheese macaroni and cheese.
Melt the butter and add the salt and spices.
Then, add flour and create a roux. You want to cook it so the flour gets cooked.
Then, slowly whisk in the Almond Breeze almondmilk, for this recipe, I used the original flavor. Then mix in the cheese.
There you go!
Add the macaroni pasta and mix really well.
And you have cheesy goodness. Enough said. I'm so happy about this…you don't even know! I know some of you are going to ask but I don't really have a problem with most cheeses like cheddars because they don't have a lot of lactose or they are lactose free.
And PS, even Curtis is excited about this recipe! I'm out of town and he texted me a picture of his dinner plate complete with leftover mac & cheese on that plate! Yay!
Recipe
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Three Cheese Macaroni & Cheese Recipe
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 6 to 8 as a side dish
Ingredients
- 1 pound elbow macaroni
- 3 Tablespoons unsalted butter
- 1 teaspoon ground mustard
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon pepper
- a dash of ground nutmeg
- 1/4 cup unbleached all purpose flour
- 2 cups Almond Breeze Almondmilk Original
- 1 1/4 cups freshly grated sharp cheddar cheese
- 3/4 cup freshly grated swiss gruyere cheese
- 3/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
Bring a pot of water with salt added to a boil. Cook pasta according to directions on the package.
While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour. Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour.
Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.
Notes:
You can store the leftovers in the refrigerator but when you microwave it, it's not the same consistency as when you first make it and eat it out of the pot. You can also bake it in a baking dish. Curtis loved baking the leftovers in the oven.
Did you make my Three Cheese Macaroni & Cheese Recipe?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands that I love and always share with you my own and honest opinions.
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Hi, I'm Julie!
Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.
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Comments
Kym says
What a Tasty Dish, Julie!!
So easy and quick to make…
Had everything on-hand, however, I used 1 cup of Unsweetened Almond Milk and 1 cup of Heavy Cream…
Must admit this Mac & Cheese was creamy & cheesy… Sprinkled a lil’ paprika on top (don’t ask me why… it’s a habit lol)
This stovetop recipe saved me from turning on the oven, which I dreaded during these warm temps!
Prepared steamed Garlic Butter shrimp with the Mac & Cheese..
Thanks for Sharing!* Here’s a Pic of the finished pasta dish
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Skyler Kitchen says
Wooowww, nice recipe.
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Tanee says
My sauce is lumpy. Been stirring FOREVER!
What do I do?Reply
Julie Deily says
Hi Tanee,
Try adding some more almond milk (or whatever milk you used) and whisking it. Hope that helps!
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Kathy Cooper says
What is the Nutrition Facts on this? My husband has to count all salt, protein and potassium.
Thank you I just made one simular to this. He has CKD stage 3.
Thank you in advance.Reply
Elouise Root says
I’m not supposed to have butter (I’m on the A+ blood type diet) but I can have macadamia nut oil (which I use as a butter substitute in some cooking and drizzling on my toast). My question is – can I use mac nut oil in place of butter for the mac and cheese recipe (with almond milk)? Thank you!
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Amari says
I made mine with parmesan, swiss, and cheddar. Turned out bomb
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Julie Deily says
Woohoo! Yay! So happy to hear this, Amari!
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Sam som says
The roux as called for in the recipe was extremely dry, I had to use double the butter. After this, the only other mods I used were Adding a bunch of veggies (kale, mushrooms, garlic, and broccoli) which I cooked separately and tossed in at the end. Otherwise, this recipe turned out incredible! Definitely some of the best mac n cheesy ness ever to touch my tastebuds.
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Jennifer says
This recipe tastes even better with the Unsweetened Original Almond Breeze!!!
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Mericka daniel says
Never knew about adding flour to Mac n cheese what will that do?
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Sarah says
Thicken the sauce.
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dalorenz says
It thickens the milk to make a sauce.
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I absolutely love this. Almond milk is the only thing I can drink since dairy gives me such trouble. I’m gonna try this next week, maybe use up some of the broccoli and ham slices to make a casserole out of it.
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Eileen says
I have cut out most dairy to check for sensitivity and have subbed with almond milk. A grand daughter has definite milk issues. But doesnt that mean that cheeses have to go too? Amlooking to try this recipe. Have subbed the box mixes with almond milk but I am one to LOOVE a good mac and cheese with a roux.
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Sarah says
Parmesan, Swiss and Cheddar (ages 1 year or more) has no galactose. My son who is not allowed any dairy products due to a rare genetic disorder is allowed these cheeses.
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Trudy Pendino says
Just letting you all know that ALL “Cabot” cheese, have 0 grams of lactose. I’m very lactose intolerent and Cabot is a life saver!
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Ramlah says
Hello ! I just saw your ‘Three cheese mac and cheese’
recipe it looks so yummy.Im a biggggg pasta lover nd so wanna try this.
can you please suggest some alrernative to gruyere cheese and almond milk ?Reply
amanda says
Love this recipe!
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Patty K says
So glad you didn’t have to give up mac ‘n cheese!
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