This is the best homemade Mac and cheese I’ve ever made. I love the concept of tossing all ingredients in one pan and stirring until it’s done. Took about 1/2 hour on medium heat. I substituted a bunch of ingredients but used the recipe to determine quantities. I substituted whipping cream for 1/2 the liquid; unsweetened almond milk for the other 1/2; added mushrooms, asparagus, carrots and chicken and used a mix of 5 gourmet white cheeses (no cream cheese) for the sauce; didn’t have mustard powder so I used real mustard and added a bit of spicy mustard for a kicker. I used gluten free pasta, but I’m sure you could also use pasta with gluten. My husband and I both loved it. We’ll definitely make this again.

I tweaked the spices and used half &half as well as milk. Turned out amazing!!!!!!

Tasted great! I used Parmesan cheese and cheddar cheese. I also used silk protein almond and cashew milk and added an extra 1/2 cup to cook the noodles. I also used Bionaturae penne noodles. I had to watch this closely because it wanted to burn and stick to the pot even on low heat. Keep it stirred!