16oz. macaroni elbows (gluten free)
1.5lbs of sharp/extra sharp cheddar cheese cheese (Dairy free cheddar cheese as a non-dairy alternative)
5 cups of milk (non-dairy unsweetened oat milk works best)
1 stick of butter (non dairy alternatives)
1/4 tsp salt
1- make pasta according to box instructions. Once cooked place in deep casserole dishes, filling dish up to about 1/2 from the top.
2- Prepare Roux,
melt butter into a medium saucepan over medium heat.
Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker.
Slowly whisk in milk, stirring continuously until thickened, about 2 minutes.
Add chopped broccoli (if desired)
Reduce heat to a simmer and stir in cheese until melted.
3- Pour roux over macaroni. Mix to make sure the roux is evenly and fully distributed throughout the entire casserole dish.
4- Bake uncovered for 35-40 min.
5- Remove from oven and let sit for 5 min before serving.