4 Slices multi grain bread (cut or ripped into small cubes)
7 Tbsp butter (divided)
5 1/2 Cups almond milk
1/2 cup flour
2 Tsp salt
1/4 Tsp pepper
3 1/2 Cups grated old white cheddar (divided)
3 Cups grated gruyere (divided)
1 Pound whole wheat bow tie pasta or macaroni
This recipe can easily be halved if you don't want such a large batch. Or freeze half for a quick weeknight meal. Any short pasta shape can be substituted for the bow ties.
Preheat oven to 375 degrees.
Place bread cubes in a small bowl. Melt 1 tbsp of butter in the microwave and pour over bread cubes. Mix until coated and set aside.
Cook pasta in a large pot of boiling water for about 3 minutes less than the box instructs. Drain and rinse with cold water. Set aside. Set aside 1/2 cup of cheddar and 1 1/2 cups of gruyere cheese.
In a small saucepan, heat milk over medium heat. In the same pot you used to cook the pasta melt the butter over medium heat until it starts to bubble. Add flour and whisk for about one minute. Slowly add warm milk and continue to whisk and cook the milk mixture until it starts to bubble and thickens. Remove from heat and add in salt, pepper, and remaining cheese. Then mix in pasta.
Spray a 9 x 13 pyrex with cooking spray and pour in pasta mixture. Top with the cheese you set aside earlier and the bread cubes. Bake for about 30 minutes until bubbly and brown on top. Let cool for about 5 minutes before serving.