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Creamy Mac and Cheese

['1 (13.25-ounce) box whole wheat elbow pasta', '1 tablespoon unsalted butter', '1 tablespoon all-purpose flour', '3 cups unsweetened almond milk', '1/2 cup grated sharp cheddar cheese']

Bring a large saucepan of water to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
In the same pan, melt the butter over medium-low heat. Add the flour and mix with a wooden spoon, stirring continuously for about 5 minutes, or until you have a lightly browned paste (this is the roux).
Add 1 cup of the almond milk and whisk well, breaking up any lumps. Stir in the remaining 2 cups almond milk and increase the heat to medium-high. Cook, stirring continuously and occasionally scraping the bottom of the pan with the wooden spoon, until the mixture has thickened and coats the spoon with little to no transparency. Turn off the heat.
Stir in the pasta until it’s covered in the sauce. Add the cheese and mix until it has melted and is evenly distributed.
Serve with a crunchy green salad.

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