A lighter twist on classic mac & cheese using almond milk, vegetable broth, and almond meal for a creamy yet healthier baked dish.

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Preheat oven to 375 °F and spray a 9×13″ baking dish.
Cook macaroni until al dente; drain and set aside.
In a saucepan over low heat, melt butter and whisk in flour to form a roux.
Add almond milk, vegetable broth, salt, and pepper; bring to a boil, whisking until thickened.
Remove from heat, gradually stir in 2 cups cheddar until smooth.
Add pasta to the sauce and mix until well coated.
Transfer mixture to baking dish, top with remaining cheddar and Parmesan, then sprinkle almond meal or breadcrumbs.
Bake 20–25 minutes until bubbly and golden; broil 2 minutes if desired for crisp topping.
Let cool slightly before serving.

For extra veggies, mix in broccoli, spinach, kale, or zucchini.
Hand‑shred cheese for creamier sauce; avoid pre‑shredded.
To prep ahead, assemble (omit topping), refrigerate up to 2 days, then add topping and bake.
Use gluten‑free pasta and flour if needed.