No Roux Macaroni and Cheese
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There’s something truly nostalgic about a creamy, cheesy plate of mac and cheese. It brings back memories of family dinners and comfort food at its finest.
This baked no roux mac and cheese recipe uses three types of cheese and is perfect as a family-friendly side dish. I am sure this is about to become a homestyle favorite in your household!
No Roux Needed
Growing up, mac and cheese was always a staple at family gatherings. The gooey, cheesy goodness brings back fond memories of those special times. This recipe, with its trio of cheeses, delivers the same comforting experience without the fuss of making a roux.
It’s a hit with my middle schooler and college student every time!
Homestyle Macaroni and Cheese Ingredients
- 1 package (16 oz) elbow macaroni
- 1 stick (1/2 cup) butter, cubed
- 8 oz Colby jack cheese, shredded
- 8 oz white cheddar cheese, shredded
- 8 oz sharp cheddar cheese, shredded
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
- Seasonings: 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper
If you are using blocked cheese, you will need to shred it before starting this recipe. Blocked cheese actually melts better, has richer flavor, and skips the preservatives. I recommend it for recipes like macaroni and cheese over pre-shredded if possible.
How to make 3 Cheese Macaroni and Cheese
- Set aside 1/2 cup each of Colby jack, white cheddar, and sharp cheddar for the topping.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and transfer it to a 9×13 baking pan. Add the cubed butter and stir until completely melted.
- Make the Cheese Sauce: In a large saucepan, combine the evaporated milk, heavy whipping cream, the remaining shredded colby jack, white cheddar, and sharp cheddar cheese, and all the spices (paprika, onion powder, garlic powder, salt, pepper). Whisk over medium-low heat, stirring constantly, until the cheese is fully melted and the sauce is smooth.
- Combine and Bake: Pour the cheese sauce over the macaroni in the baking pan and mix well to ensure all the macaroni is coated. Sprinkle the reserved 1/2 cup of each cheese over the top.
- Broil for 5-6 minutes or until cheese is browned on top.
Mac and Cheese Mix-In’s
I love adding mix-ins to my homemade mac and cheese to make it extra special. One of my favorites is crispy bacon. I just cook it until crispy, crumble it up, and either mix it in or sprinkle it on top. I like the Ninja Foodi Bacon Method.
Caramelized onions are another great addition. I cook sliced onions in butter until they’re golden brown and add them before popping the mac into the oven. Roasted garlic is also amazing. If you do not know how to roast garlic, it’s fairly easy, but you need to plan ahead since it takes an hour.
I also like to add (already) steamed broccoli florets. My kids will eat broccoli covered in cheese so I get to sneak those in without complaints.
No Roux Macaroni and Cheese Recipe
Equipment
Ingredients
- 16 oz. elbow macaroni boiled and kept warm
- 1 stick butter equal to 1/2 cup butter, cubed
- 8 oz colby jack cheese shredded
- 8 oz white cheddar cheese shredded
- 8 oz sharp cheddar cheese shredded
- 12 oz. evaporated milk
- 1 cup heavy whipping cream
Seasonings
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Measure out 1/2 cup of each shredded cheese (colby jack, white cheddar, sharp cheddar) and set aside for the topping.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain the macaroni and transfer it to a 9×13 baking pan. Add the cubed butter and stir until completely melted and the macaroni is well coated.
- In a large saucepan, combine the evaporated milk, heavy whipping cream, the remaining shredded cheeses, and the spices (paprika, onion powder, garlic powder, salt, and pepper). Whisk over medium-low heat, stirring constantly until the cheeses are fully melted and the sauce is smooth and creamy.
- Pour the cheese sauce over the cooked macaroni in the baking pan. Mix well to ensure all the macaroni is evenly coated with the sauce.
- Sprinkle the reserved 1/2 cup of each shredded cheese on top of the macaroni. Preheat the broiler on your oven. Place the pan under the broiler for 5-6 minutes, or until the cheese on top is melted and browned.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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