Creamy, comforting mac and cheese doesn’t need a traditional butter roux. This Olive Oil Roux Mac and Cheese uses Rocky Mountain Olive Oil Butter Infused Olive Oil with flour to create a smooth, blonde roux before adding milk and plenty of cheese for a rich, creamy homemade cheese sauce.

Butter Infused Olive Oil brings the familiar buttery flavor you want in mac and cheese while showing just how versatile an olive oil roux can be. The result is an easy, family-friendly comfort food recipe—and a delicious answer for anyone wondering whether you can make mac and cheese roux with olive oil instead of butter.

I N G R E D I E N T S : 

• 3 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
  
• 3 tablespoons flour
• 2 1/2 cups milk
• 2 to 3 cups shredded cheese
• Salt and pepper
• Cooked macaroni

I N S T R U C T I O N S :

1. Warm the Butter Infused Olive Oil over medium-low heat.
2. Whisk in the flour and cook until pale golden.
3. Slowly add milk while whisking continuously.
4. Once the sauce has thickened, reduce the heat and stir in your cheese.
5. Season to taste and fold in cooked macaroni.
6. That's it.
7. You have a butter-free roux technique with plenty of buttery flavor.

Nutritional Information (per serving): Calories: 460 | Fat: 26g | Carbohydrates: 37g | Protein: 20g | Sodium: 300mg | Sugar: 6g