No Roux Macaroni and Cheese Recipe
A simple and delicious baked mac and cheese recipe using three types of cheese. No roux needed, making it perfect for quick family meals.
Servings: 12 servings
Calories: 450kcal
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 9x13 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
Try with mix-ins like crispy cooked bacon, steamed broccoli florets, or browned onions.
Nutrition
Serving: 1cup | Calories: 450kcal