Platinum Mac N Cheese
Platinum is superior, like my revamped version of this fabulous cheesy pasta dish. The garlic powder is optional, but I find it gives a extra kick. The almond milk makes the dish “skinny” and clever, just like you!
3 C Elbow Macaroni, uncooked, (Shells or Ziti work too)
1 Tbsp, Unsalted Butter
1 Tbsp, All-Purpose Flour
1 Tsp, Garlic powder (optional) But I love this extra bit of flavor to add a bit of a kick
2 ½ C Almond Milk
½ C Gruyere Cheese, finely grated
Sea Salt, to taste
¼ C Breadcrumbs or Panko (optional)
1 T Fresh or dried Basil, chiffonade (optional)
More Gruyere Cheese? Please!
1- Cook the macaroni as directed. Cook in salted boiling water, 5 minutes or until al dente.
2- Strain the macaroni, cool and set aside. Toss in a light bit of olive oil to prevent sticking.
3- In a large saucepan melt the 1 tablespoon of butter, on medium low heat add in the 1 tablespoon of flour, stir with a wooden spoon or a whisk creating a roux (a thick paste, base for sauces).
4- Add in the garlic powder and almond milk, reduce heat to med-low and allow the sauce to thicken, about 20 minutes.
5- When sauce is nappe’ (coats the back of a spoon) add in the cooked macaroni, toss well to coat all the noodles, Add in the ½ C grated Gruyere cheese.
6- Now, you can add the basil and eat straight out of the pan, (oink oink, I do it all the time) or if you love an gratin topping (aka a delish golden brown, crusty, crisp top) Transfer Mac n Cheese to oven safe bowls, sprinkle some more Gruyere cheese, breadcrumbs/Panko, Place uncovered in your trusty oven on Broil- top rack, watch her now, she cooks up fast!