Creamy Mac and Cheese with Oat Milk

Ingredients

• 8 oz Elbow macaroni
• 1.5 cups Oat milk
• 2 cups Sharp cheddar cheese, shredded
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1/3 cup Breadcrumbs
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Olive oil(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the macaroni until al dente, about 8-9 minutes. Drain and set aside.

2. 2

   While the pasta cooks, toast the breadcrumbs: heat olive oil in a small skillet over medium heat and cook breadcrumbs, stirring often, until golden, 3-4 minutes. Set aside.

3. 3

   In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly.

4. 4

   Gradually whisk in oat milk and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

5. 5

   Reduce heat to low and stir in shredded cheddar, garlic powder, salt, and pepper until smooth and melted.

6. 6

   Fold in the cooked macaroni, stir to coat, and warm through for 1-2 minutes.

7. 7

   Serve in bowls topped with toasted breadcrumbs.