Cook your pasta according to the package directions in heavily salted water.Gruyere, swiss, white cheddar, and provolone are all delicious in this recipe! Cheese - shredded sharp cheddar cheese is my my favorite cheeses for this mac and cheese, but you can also substitute in another semi-hard cheese if you have one.Flour -a gluten-free 1-to-1 blend can work in place of traditional to make this recipe gluten-free.I haven't tried this recipe yet with oat milk or nut milk so I can't guarantee those results. Milk - if you don't have 1% or 2% milk, you can substitute in skim milk or whole milk.In fact, I used Banza for this recipe and loved it (I buy mine on Thrive Market each month - the best deal I've found)! Pasta - traditional pasta alternatives like chickpea pasta or rice flour pasta can seamlessly substitute for the original.Sharp Shredded Cheddar Cheese - the sharp cheese flavor allows us to use less cheese while still having a nice and cheesy flavor.Pasta - a small shaped pasta like penne, cavatappi, macaroni, orecchiette, or shells is best.I used Banza pasta for this recipe but you can easily use traditional pasta, too. A few other popular dishes that also use a roux are chowders, gumbo, bisque, and some cream soups. The flour in the roux helps to thicken up the sauce as it cooks and the butter adds a bit of richness and nuttiness. In this case, it thickens the mac and cheese sauce and makes it creamy, smooth, and luscious. It is most commonly used to thicken sauces. A roux is a mixture of butter and flour, or a fat and a flour, that you cook together on the stovetop before whisking in a liquid.
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