These cheeseburger egg rolls are from the Skinnytaste Meal Prep cookbook! They are made with ground turkey, mushrooms, onions, cheddar cheese and pickles! They taste just like a cheeseburger all wrapped into an egg roll.

Before we talk about how to make these cheeseburger egg rolls, let's talk about the Skinnytaste Meal Prep Cookbook!

It's lovely! First of all, I love love all of Gina Homolka‘s cookbooks. The recipes are always accessible, easy to prep and they taste wonderful.

Her latest cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, is packed with 120 recipes that are easy to prep so they can be prepped ahead of time or go into the freezer. They are recipes designed to go straight into your pressure cooker, your slow cooker or into the oven!

What's even better is that the recipes in this Skinnytaste cookbook are healthy, of course! I love love how they are simple to make, use ingredients that are easy to find and Gina includes so many great solutions that are grab-and-go ideas for breakfasts and lunches!

There are so many recipes that I put little sticky note on the ones that I want to make, for example, cold soba sesame salad, kofta meatball couscous bowls, turkey taquitos, spicy salmon poke bowls and many more!

Now back to this super fun and easy cheeseburger egg roll recipe from the Skinnytaste Meal Prep cookbook!

These air fryer egg rolls are stuffed with all the delicious toppings from a burger — lots of cheddar cheese, meaty mushrooms, and salty pickles. Yum! 

You can also swap any of these suggested fillings with your favorite burger mix-ins such as jalapeno or chopped bacon! Bacon cheeseburger egg rolls! Need I say more?

How to Make Cheeseburger Egg Rolls

First prep the veggies for these cheeseburger egg rolls. Chop the mushrooms, onions and garlic.

Next, preheat some oil in a large skillet over medium-high heat. Add the mushrooms and cook for a couple minutes until they’re soft.

Next, add the ground turkey to the pan and season with salt.

(Just a note, I removed the mushrooms before this step because I have a spouse who loathes mushrooms. I added them back later on to a batch that were for me. I removed some of the filling later on for him sans mushrooms. I love how you can customize recipes like this to your family's taste!)

Brown the turkey meat, using a wooden spoon to break it up into bite-sized pieces, until it’s just cooked through. This should only take about 4-5 minutes.

Add the onion, garlic, and mustard. Continue to cook for 2 to 3 minutes, stirring occasionally, until the onions are soft. 

Lastly, drain the meat mixture in a colander and transfer it to a mixing bowl.

Stir in the cheddar cheese.

By this point, everything is ready to be rolled up into the egg roll wrappers!

How to Roll Egg Rolls

Rolling egg rolls can be a little tricky the first few times you do it. But it gets easier after you get the hang of it.

Before you begin, fill a small bowl with water and place it near your work station. You’ll be using the water to seal up the wrappers.

Be sure to cover your egg roll wrappers with damp paper towels. You don't want the edges and corners to dry out, it will make it harder to roll egg rolls!

Start by laying one egg roll wrapper in front of you so that it’s positioned like a diamond.

Spoon a little bit of the meat mixture onto the bottom third of the wrapper and top with a teaspoon of chopped pickles. 

Carefully lift the corner closet to you and gently wrap it around the filling. 

Now, take the right corner and fold inwards.

Fold the left corner inwards.

Continue to roll towards the top corner forming a tight seal. 

Using your finger, wet the top corner and the edges and finish rolling it. Set the egg roll seam side down on a plate and repeat.

Don't they look pretty?

How to Cook Cheeseburger Egg Rolls in an Air Fryer 

Preheat the air fryer to 370 degrees F. Spray the cheeseburger egg rolls with olive oil spray being sure to coat evenly.

Cook the egg rolls for about 7 minutes until crispy and golden brown, being sure to flip the egg rolls halfway through the cooking process to ensure even browning.

How to Freeze Cheeseburger Egg Rolls

If you don’t want or need to fix this entire batch of egg rolls, you can also freeze them and cook them later! 

To freeze: place the unprepared egg rolls onto a parchment paper lined baking sheet. Freeze for at least 30 minutes. Then, put them into a plastic food storage bag, remove as much air from the bag as possible, and tightly seal.

I always label the bag with the recipe name, date it and put the baking or air fryer instructions so when you're ready to cook them, you're not guessing what it's in the bag and how to cook them.

What goes with Cheeseburger Egg Rolls?

This baked cheeseburger egg roll recipe is a perfect snack while watching a game, especially with that special sauce! The special sauce is perfect for dipping and is unbelievably simple!

You just combine some light mayonnaise, ketchup, mustard, and dill pickle juice in a bowl to make the special sauce — and it’s ready to serve.

If you're not a sports fan, they're great for lunch or dinner, served with lettuce and tomatoes on the side.

Let me know if you make this recipe! I would love to hear about it in the comments. And don't forget to pick up the Skinnytaste Meal Prep cookbook!

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Cheeseburger Egg Rolls from Skinnytaste Meal Prep

These egg rolls are filled with everything you love about your favorite burger- pickles, mushrooms, and cheddar. They're perfect for snacking while watching a game, but if you're not a sports fan, like me, they're great for lunch or dinner, served with lettuce and tomatoes on the side. You can also swap your favorite burger mix-ins such as chopped bacon or jalapeno! My best advice for making egg rolls is to be sure there is no extra moisture in the filling. You can cook them all at one time if you're entertaining, or you can freeze the ones you don't cook- they bake from frozen beautifully.

Servings 7

Ingredients

• 1 teaspoon olive oil
• 1 cup white mushrooms chopped
• 1 1/4 pounds 93% lean ground turkey
• 1 teaspoon Kosher salt
• 1 small onion chopped
• 3 garlic cloves chopped
• 1 teaspoon yellow mustard
• 1 cup shredded cheddar cheese
• 14 egg roll wrappers
• 5 Tablespoons finely chopped pickles drained on paper towels
• Olive oil spray

Special sauce (for dipping)

• 1/4 cup light mayonnaise
• 1 1/2 Tablespoons ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle juice

Instructions

• Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until soft. Add the turkey and salt. Brown the meat, using a wood spoon to break it into small pieces, until just cooked through, 4 to 5 minutes. Add the onion, garlic and mustard, and cook for 2 to 3 minutes, stirring occasionally, until soft.
• Drain the meat in a colander, then transfer to a mixing bowl and mix in the cheese.
• One at a time, place an egg roll wrapper on a clean surface, positioning it in a diamond shape in front of you. Spoon 1/4 cup turkey mixture onto the bottom third of the wrapper. Top with about 1 teaspoon pickles. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with the remaining wrappers and filling.
• Serve Now: Spray all sides of the egg rolls with oil and rub with your fingers to evenly coat. Preheat an air fryer to 370 degrees F. Cook the egg rolls in batches for about 7 minutes, turning halfway through, until golden brown. Serve immediately, with dipping sauce on the side (if using).
• Freeze and Serve Later: Before cooking the egg rolls, transfer to freezer bags, squeeze out as much air as possible, and seal. To cook from frozen, preheat an air fryer to 320 degrees F and cook for 12 to 14 minutes, turning halfway through, until golden brown and crisp. Serve immediately, with dipping sauce on the side (if using).
• No Air Fryer, No Problem! Bake for 12 to 16 minutes in a 400 degrees F oven, flipping halfway through. From frozen, cook for 18 to 20 minutes at 375 degrees F flipping halfway through.

Special sauce (for dipping)

• In a small bowl combine light mayonnaise, ketchup, mustard and dill pickle juice.

Notes

Reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

Other Egg Roll Recipes:

Vietnamese Egg Rolls
Chinese Egg Rolls
Avocado Egg Rolls

Disclosure: This post is sponsored by Clarkson Potter. I only work with brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Cheeseburger Egg Rolls from Skinnytaste Meal Prep appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I told you guys before, I LOVE Cabot Cheese…I'm thrilled to be working with them again.

My friends and I love this fondue restaurant, we go for happy hour and I eat the cheese.

I have been wanting to make cheese fondue at home and this was my chance. But I have a confession, I have made this recipe for Beer Cheese Fondue like five times before even sharing this recipe with you.

I have eaten this for dinner all by myself. It's so so good! You have to use Cabot Seriously Sharp Cheddar Cheese to make it!

Prep the veggies, that's the easy part. For vegetables, use whatever you like and use what's in season. It will taste great and every time you make it, it can be a little different!

Then, grate your cheddar cheese!

This is the best part! Now we make the beer cheese fondue!

Add garlic and beer to your fondue pot.

Let it bubble up…that way you know it's hot enough to melt the cheese.

Add the Seriously Sharp Cheddar Cheese to your pot…do you see how the beer is bubbling?

I had to give you another cheese action shot!

It's almost there!

Add those spices.

You'll see it's thin at first.

So you'll want to whisk and whisk and then you'll get fondue! I add soy sauce to add a little umami flavor to the fondue.

I'm doing a happy dance thinking about you making this for your family and friends for the holidays. I know they will love it! I will be making this recipe for beer cheese fondue for our holiday party this year!

Here's another cheddar fondue for you to try if you'd like!

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Beer Cheese Fondue Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Ingredients

• Your favorite vegetables cauliflower, broccoli, squash, carrots and breads
• 6 ounces beer
• 1 garlic clove peeled and minced
• 3 cups Cabot Seriously Sharp Cheddar Cheese
• 1 Tablespoon + 1 teaspoon cornstarch
• 1/4 teaspoon black pepper
• pinch of ground cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon low sodium soy sauce

Instructions

• Prep bread and vegetables for for the fondue.
• Add beer and garlic to a fondue pot or double boiler. Heat on medium high until bubbling (or boiling).
• Add Cabot Seriously Sharp Cheddar Cheese, cornstarch, both ground peppers and garlic powder. Lower heat if necessary, cook until the cheese is melted, whisking the entire time.
• Add soy sauce and mix thoroughly. Serve immediately with vegetables and bread.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Beer Cheese Fondue appeared first on The Little Kitchen.

This post is sponsored by Rhodes Bake-N-Serv.

Saying I'm so excited to share this recipe for Cheddar Cheese Cloverleaf Rolls with you is an understatement! There's a grocery store near that sells these cheese rolls in their bakery and I kept a mental note that I wanted to make my own version at home!

I will have to say these are better. Because they are freshly baked and they use Rhodes Bake N Serv Yeast Dinner Rolls…which means it's super easy to make!

These yeast dinner rolls are an amazing invention. When I discovered them, I was so happy. It just takes some planning to defrost them and you're on way to having fresh baked rolls or these cheddar cheesy rolls that I made for you.

Let's talk about this recipe. First, I usually test recipes at least two to three times. I tested this recipe twice and knew I had a winner on my hands. Since then, I have made this recipe three more times. While I'm writing this and looking at these pictures. I just put another 12 rolls on my baking sheet and stuck them in the fridge so I can make these again!

First spray a baking pan with nonstick cooking spray. Place twelve rolls from a 3-pound bag of Rhodes Bake N Serve Yeast Dinner Rolls on the baking sheet.

Spray a sheet of plastic wrap with the nonstick cooking spray and cover the rolls with the spray side down.

You can put these in the refrigerator for 14 to 16 hours or leave them on the counter for 3 to 5 hours (until they double in size).

This is what they look like after taking from the refrigerator if you used that method.

Let them sit on the counter for 1 to 2 hours to rise and they will look like this!

I use a muffin tin to bake these rolls…so easy! Spray the tin with nonstick cooking spray.

Now to fill these rolls with cheddar cheese! I use kitchen shears to cut each roll into four equal pieces.

I use my fingers to lay each piece out so it's a little thinner.

Add cheddar cheese to each piece.

And then grab the edges of the dough and form into a ball. It's really simple.

Dip in butter.

And then add to the muffin tin!

They look so good!

It's that easy! You'll want to repeat this with the rest of the rolls!

Add sea salt on top (optional) and then brush each roll with melted butter.

Add some more cheese on top!

And bake for 14 to 16 minutes.

And then you'll get these beauties! Let them a cool a little bit in the pan but then you want to remove them so they can cool down further.

To say I'm obsessed is an understatement. These are perfect for your weeknight meal (they can be made ahead of time and reheated) or a great party appetizer for sure!

I know you won't be able to resist having another after you have your first one. These little cheddar cheese cloverleaf rolls are where it's at. Please make them for your friends. You will thank me later!

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Cheddar Cheese Cloverleaf Rolls Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 rolls

Ingredients

• 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 lbs. package
• 1 1/2 cups grated yellow sharp cheddar cheese
• 2 Tablespoons melted unsalted butter
• sea salt optional

Instructions

• Place twelve rolls on a baking sheet (sprayed with nonstick cooking spray) evenly spaced apart. Spray plastic wrap as well and cover the rolls. Place in the refrigerator for 16 to 18 hours (or you can use the quicker method, instructions are on the bag). When you’re ready to prep them, place on the kitchen counter for 1 to 2 hours to allow the rolls to rise (about double in size).
• Heat oven to 400 degrees F. Spray a muffin tin with nonstick cooking spray.
• Cut each roll into four pieces. Take about 1 to 2 teaspoons of cheddar cheese and wrap the cheese inside. Roll up each piece, dip in melted butter and then put all four pieces in the prepared muffin tin.
• Repeat until you finish with all of the rolls.
• Add sea salt on top of each roll. Then, using a pastry brush, brush melted butter on top of the rolls. Finish by adding the  remaining cheese on top of each roll.
• Bake for 14 to 16 minutes or until golden brown.
• Allow the rolls to cool in the pan for about 5 minutes. Then, carefully remove them and serve.

Notes

Notes:  These rolls store nicely in the refrigerator and even in the freezer and you can reheat them in the microwave or the oven!

Disclosure:  This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Cheddar Cheese Cloverleaf Rolls appeared first on The Little Kitchen.

This post is sponsored by While Lily.

True story: I love biscuits. I love making them. I love eating them. I have been making them for a while. But Curtis' notion of biscuits is that they are dry. He would just say they are okay.

So it was a quest for me to make a nice and fluffy and non-dry biscuit. The key is really good flour, I love the self-rising flour that White Lily makes. It's so light and it's perfect for biscuits!

The other keys are butter and buttermilk. And Linda from the test kitchens at White Lily told me that I needed more buttermilk than I was using.

The first thing I do is cut the butter into cubes…and then put the butter back into the refrigerator. Then, I turn on the oven and put my cast iron skillet into the oven to heat up.

Prep the cheese and the scallions.

Measure the flour (I use this technique to measure flour).

Using forks or a pastry blender, cut the butter into the flour.

That looks perfect.

Then, mix in the cheddar cheese and green onions.

Perfectly mixed.

Add buttermilk.

And you'll have a dough.

Place it on a floured surface. Then, knead it.

Flatten it out.

And use a biscuit cutter to cut out rounds.

Add melted butter to the cast iron skillet.

And add the cut out biscuits.

Brush the tops with melted butter.

Amazing, right?

After they come out of the oven, they are just perfection.

See how the bottoms are crispy?

And the insides of the biscuit is soft and fluffy…and NOT dry. They are so buttery and the salt on top, makes them perfect!

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Cheddar Scallion Biscuits Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 to 12 biscuits

Ingredients

• 2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, cut into cubes (cold)
• 2/3 cup grated sharp cheddar cheese cold
• 2 green onions sliced thin
• 3/4 cup cold buttermilk
• 4 Tablespoons salted butter melted, divided
• flaked sea salt for topping

Instructions

• Heat oven to 425°F. Add seasoned cast iron skillet to the oven while it’s heating up.
• Prep the butter, cut into cubes. Grate the cheese. Add both back to the refrigerator.
• Measure flour into a large mixing bowl. Add butter and cut it into the flour with a pastry blender or 2 forks until crumbs are the size of peas.
• Add cheddar cheese and sliced green onions. (Reserve some cheese and green onions for the tops of the biscuits, if desired).
• Add buttermilk, stirring with a fork just until flour is moistened.
• Remove dough from the bowl and place on a lightly floured surface. Knead the dough 5 to 6 times. Pat the dough until it’s about 3/4- to 1-inch thick. Cut out 2 1/4 inch biscuits with a cutter. Pat the dough together and flatten out again and cut biscuits until there’s no dough left, about 10 to 11 biscuits.
• Melt 4 tablespoons of butter in the microwave. Remove cast iron carefully from the oven and add about 1 tablespoon of melted butter, tilting the pan to distribute the butter.
• Add 5 to 6 biscuits evenly spaced and brush melted butter on top of the biscuits. Bake for about 8 to 9 minutes. Remove the cast iron skillet, brush more butter on top and add flaked sea salt. Bake for another 2 to 4 minutes. (You can bake them all at once if you can fit them in the cast iron skillet, just know that they won’t maintain their round shape. If you’re okay with that, they will course taste the same!)

Notes:

• If not using a cast iron skillet, bake them about 1/2 inch apart on a foiled lined baking sheet for the same amount of time. You can freeze them too! Just reheat in the oven and enjoy!

If you bake all of the biscuits at once, this is how they look. They aren't perfectly round but they are still perfectly delicious.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

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Often, when I travel, I'm inspired by the food I'm seeing and the food I'm enjoying…I have a really long note in my Evernote app called Recipe Ideas. It's so long, I had to split it off into two notes, one called Sweet Recipe Ideas and another one called Savory Recipe Ideas. I add recipes to these notes probably every few days but when I'm traveling, I'm always adding to them…like crazy, every. single. day.

A lot of times, I get home and immediately want to make//find//develop recipes from my ideas…like this grilled cheese sandwich we had at the Churchill, a bar we stopped at during our stop at the port city of Victoria, British Columbia, Canada, while we were on an Alaskan Cruise with Princess Cruises.

I really wish I had taken more photos of the place…they had a ton of beers on tap, so many that on their website, they don't even maintain an online listing of the beers they serve at any given time. You have to check their instagram account for that information.

I need to admit about my obsession with bacon…I didn't eat pork for fifteen years, I think I'm just making up for lost time! When we ordered this grilled cheese sandwich with fries and drinks…I immediately asked the server to add bacon to it. Curtis side-eyed me…I think he thinks he created a monster (since I now eat bacon).

First things first, prep the bacon. We have gotten into this habit of cutting the bacon slices in half down the middle before cooking them. That way they are easier to handle when flipping it in the skillet and I also feel like they cook more evenly!

We freeze the leftovers (uncooked bacon) if there are any and portion them out so we can easily grab a few pieces without having to defrost the entire batch.

I cook bacon in a nonstick skillet. I also cleaned the skillet with a clean paper towel after I finished cooking the bacon.

I also have to admit, I selfishly made this grilled cheese sandwich five times when I got home before sharing it with you. I'm sorry, I waited so long. Before we left the pub and paid our bill, I asked the server to ask someone in the kitchen what cheeses they used. She came back and told me swiss and cheddar…total music to my ears!

I could also tell they used a garlic & herb butter on the bread and knew I had to try this recipe with Land O'Lakes Garlic & Herb Butter Spread!

You know how to make grilled cheese! One thing, I always try to do when adding bacon or anything else in addition to grilled cheeses is making sure there's even more cheese in between the non-cheese ingredients.

See the crusty cheese on the bottom of the pan? That's my favorite!

Once you flip it once, make sure to press down with a spatula on your sandwich.

And there you have it, another great recipe inspired by our Alaskan cruise! Excuse me while I go make another one of these!!

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Swiss & Cheddar Grilled Cheese Sandwiches Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Ingredients

• 6 to 8 slices cooked bacon
• 4 pieces of your favorite sliced bread I used sourdough
• garlic and herb butter spreadable butter I used Land O’Lakes
• 1/2 cup grated Swiss cheese you can also used 2 slices of Swiss cheese
• 1/2 cup grated sharp cheddar cheese

Instructions

• Cook the bacon and prep your other ingredients, including spreading butter on one side of all slices of bread.
• Heat a nonstick skillet on medium. Add two slices of bread with the butter side down. Add swiss cheese, then bacon and then top with cheddar cheese. Top with remaining slices of bread with the buttered side up.
• Cook for 4 to 5 minutes on each side, paying close attention so the bread doesn’t burn. Lower heat if necessary when flipping over the grilled cheese sandwiches. Also, after flipping it over, use a spatula and press down on the sandwiches.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Swiss & Cheddar Grilled Cheese Sandwiches appeared first on The Little Kitchen.

So I started seeing a new primary care doctor recently and she thinks I'm lactose intolerant to a certain degree. I'm honestly not surprised about this revelation because like 90% of Asians are lactose intolerant. My older sister actually developed an intolerance to lactose in her 30s as well. I'm not going to bother getting tested, I researched that, I don't want to spend hours at the doctor's office.

Anyways, she kind of freaked me out when she said you should probably stay away from mac & cheese. I gave her a face. But I love mac & cheese. And then, I got a little bit clever…when it came time to bounce around ideas for my continued partnership with Blue Diamond Almond Breeze Almondmilk, I thought why not make a mac & cheese recipe with almond milk…it can be done, right? I have been trying my hand at baking with and cooking with almond milk so this was exciting for me to try.

It took a couple of tries and tweaks to get it right but I can yes, it can be done! It's so creamy and cheesy, I love it!

We're big fans of buying blocks of cheese and grating it when we need it. I chose swiss gruyere, parmesan and sharp cheddar for my three cheese macaroni and cheese.

Melt the butter and add the salt and spices.

Then, add flour and create a roux. You want to cook it so the flour gets cooked.

Then, slowly whisk in the Almond Breeze almondmilk, for this recipe, I used the original flavor. Then mix in the cheese.

There you go!

Add the macaroni pasta and mix really well.

And you have cheesy goodness. Enough said. I'm so happy about this…you don't even know! I know some of you are going to ask but I don't really have a problem with most cheeses like cheddars because they don't have a lot of lactose or they are lactose free.

And PS, even Curtis is excited about this recipe! I'm out of town and he texted me a picture of his dinner plate complete with leftover mac & cheese on that plate! Yay!

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Three Cheese Macaroni & Cheese Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 as a side dish

Ingredients

• 1 pound elbow macaroni
• 3 Tablespoons unsalted butter
• 1 teaspoon ground mustard
• 3/4 to 1 teaspoon salt
• 1/4 teaspoon pepper
• a dash of ground nutmeg
• 1/4 cup unbleached all purpose flour
• 2 cups Almond Breeze Almondmilk Original
• 1 1/4 cups freshly grated sharp cheddar cheese
• 3/4 cup freshly grated swiss gruyere cheese
• 3/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Instructions

• Bring a pot of water with salt added to a boil. Cook pasta according to directions on the package.
• While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour. Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour.
• Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.

Notes:

• You can store the leftovers in the refrigerator but when you microwave it, it's not the same consistency as when you first make it and eat it out of the pot. You can also bake it in a baking dish. Curtis loved baking the leftovers in the oven.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands that I love and always share with you my own and honest opinions.

The post Three Cheese Mac & Cheese Recipe (made with almond milk!) appeared first on The Little Kitchen.