4 Servings 15 min Cook
1 1/2 Cup elbow shaped Macaroni
2 Cup, shredded Cheddar Cheese
1/2 Cup Pure Almond Almondmilk
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp Butter
1/4 Tsp Salt
1/4 Tsp Pepper
Cook pasta to al dente according to package directions
Meanwhile, melt the remaining cheese sauce ingredients together in a nonstick saucepan.
Do not boil.
Whisk the mixture together until smooth
When the pasta is done, drain it and stir it into the cheese sauce.
Serve immediately.
