This is my favorite food, so trust me when I say - this Baked Mac and Cheese is simply heavenly! The recipe has simple steps that maximize the flavor. With 3 different cheeses, and no roux or eggs required, you can have a restaurant-quality side dish ready in minutes.
There's a million and one ways to make mac & cheese. Stovetop, with protein added, breadcrumbs as a topping, with a roux, using a béchamel sauce...
This recipe for macaroni and cheese is my go-to, because it uses simple methods to create a creamy, rich dish that is a family favorite. Most of your effort goes towards shredding the cheese (yes, we use block cheese instead of the bagged stuff), and there's no crazy ingredients that are hard to find. You're going to love it!
The Coined Breakdown
- Total Cost per serving: $1.11
- Total Cost (about 16 servings): $17.74
- Those Other Guys: $5.99 per serving
Ingredients
- Macaroni Noodles - I'm one of those who feel like any other type of noodle turns it into another type of pasta dish - no longer mac and cheese! However, use whatever short noodle shape that makes you happy.
- 3-Cheese Blend - Use blocks, and shred yourself. This recipe uses medium cheddar for a little bite, Monterey Jack for some smooth flavors, and fontina for creaminess.
- Milks - The cheese sauce has a base of evaporated milk and regular milk. You can use nondairy versions as well.
- Sour Cream - For some extra creaminess. I usually substitute this for plain Greek yogurt; it has better macros!
- Spice Mix - A mix of salt, black pepper, and garlic powder gives a classic taste. And a secret ingredient that adds tons of subtle earthiness? Ground nutmeg!
- Dijon Mustard - Lends a tangy flavor to the mac and cheese. You won't taste it.
Variations and Substitutions
Different Cheeses: You can switch up the mix of cheeses for different flavor combinations. Try some variations like: smoked gouda, gruyere, Colby jack, asiago, or pepper jack.
Buffalo Mac & Cheese: Stir in some shredded chicken tossed in buffalo sauce for a spicy, savory twist!
Seafood Macaroni and Cheese: Stuffed with shrimp and lobster tailmeat, this mac & cheese recipe is so decadent! I send this recipe (and two others) to all of my new subscribers for FREE - check it out by signing up for our mailing list!
How to Make Baked Mac and Cheese Without a Roux
Step 1: To begin, shred your three cheeses and mix them together to create a blend.
You can use a grater, food processor, or mixer attachment.
Step 2: Boil your noodles, 2-3 minutes before al dente), in salted water.
Drain the macaroni, then add a bit of butter and stir until melted.
Step 3: In a separate pot, create the cheese sauce. Heat up a combination of milks, spices, and sauces; then, slowly stir in 6 ounces of cheese until a smooth sauce forms. Don't let this boil!
Step 4: Once the sauce is ready, pour it over the buttered noodles.
Stir until everything is fully combined.
Step 5: To a baking dish, add layers of pasta and shredded cheese, ending with cheese on top.
Step 6: Add some smoked paprika to the top layer of cheese, then bake for about 15 minutes or until golden brown and bubbly.
Recipe Pro Tips
- Shred the cheese yourself. Using blocks of cheese and shredding them avoids all the extra caking agents that are put on the bagged stuff. Place the cheese in the freezer for a few minutes before processing.
- Don't boil the cheese sauce. Make sure the stovetop is on medium-low heat. If you boil the cheese sauce, it could separate and become a weird texture!
- Undercook the noodles. Because they will continue to cook in the oven, stop boiling the noodles two to three minutes before the box states. They should still have a good bite to them!
- Add some moisture when reheating. If you're reheating leftovers in the microwave, add a splash of plain water to the bowl or plate to provide moisture to the pasta.
Recipe FAQs
A roux is a starchy thickener, mostly used in soups, gumbo, or pasta dishes. It's a combination of a fat/oil and a starch - for example, the most common is butter and flour.
In this recipe, a combination of the evaporated milk and types of cheeses makes a thick, creamy sauce. So a roux would just be extra steps and time!
Yes of course! I listed a few substitutions in the recipe card - but some of my other favorites in mac and cheese are pepper jack, smoked gouda, or white American.
Yes you can - it's why this is such a great Thanksgiving side dish!
Simply follow the recipe as directed, but do not bake. After layering the mac and cheese in a baking dish, let it cool completely.
Cover the entire pan with foil, and refrigerate for up to 2 days ahead.
When you're ready to bake, let it come to room temperature on the counter for 20 minutes. Bake as directed, adding another 5-10 minutes of cooking time if needed.
Yes - I put the instructions in the recipe notes below, but can explain here as well.
If you're freezing after baking, let the pan cool completely. Add serving-sized portions to a freezer-safe container or bag, remove all of the air, and store for up to 2 months.
If you want to freeze the unbaked macaroni, assemble the mixture as if you were going to bake. Add everything to a freezer-safe container or bag with the air removed. Store for up to 3 months in the freezer.
For fully baked, frozen macaroni and cheese - thaw it in the refrigerator overnight. You can reheat in the microwave (add a splash of water to the plate) or convection oven.
For unbaked, frozen macaroni and cheese - add to a ceramic baking dish and cover with foil. Bake at 375°F for 25-30 minutes, until golden brown and bubbly.
Other Tasty Pasta Recipes You'll Crave!
If you tried this Baked Mac and Cheese (No Roux) Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Baked Mac and Cheese (No Roux, No Eggs)
Equipment
- Cheese Grater
- Large Pot for boiling pasta
- Strainer
- Large Saucepot
- Wooden Spoon
- Ceramic Baking Dish 8x12 inch
Ingredients
- 16 ounces elbow macaroni or 4 cups
- 2 tablespoons salted butter
- 12 ounces canned evaporated milk
- 1 cup milk
- ½ cup sour cream or plain Greek yogurt
- 2 teaspoons dijon mustard
- 2 teaspoons hot sauce
- 1 ½ teaspoon salt plus more for boiling
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 6 ounces medium cheddar cheese
- 6 ounces Monterey Jack cheese
- 7 ounces fontina cheese
- 1 - 2 teaspoons smoked paprika for topping
- fresh parsley for topping
Instructions
Macaroni
- To begin, freshly grate your cheeses. Mix together and split into two bowls: One with 6 ounces, and one with the remaining 13 ounces of cheese. Set aside.6 ounces medium cheddar cheese, 6 ounces Monterey Jack cheese, 7 ounces fontina cheese
- Boil your noodles in salted water, 2-3 minutes before al dente. I normally do 5 minutes.16 ounces elbow macaroni
- Drain, then stir butter into the noodles until it's fully melted.2 tablespoons salted butter
Cheese Sauce
- While the macaroni is cooking, start on your flourless cheese sauce.
- On low heat, whisk together the evaporated milk, regular milk, sour cream, dijon mustard, and hot sauce in a large saucepot.Do not let this begin to boil, or the cheese can start separating!12 ounces canned evaporated milk, 1 cup milk, ½ cup sour cream, 2 teaspoons dijon mustard, 2 teaspoons hot sauce
- Season the liquid with all of your dry spices except for the smoked paprika.1 ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg
- Stir in 6 ounces of the shredded cheese mixture to create a silky smooth sauce. Simmer until it thickens up enough to coat the bottom of a spoon, but is still fluid.
Assembly
- Mix the cheese sauce into the buttered noodles.
- Preheat your oven to 375℉.
- In a large baking dish, add a layer of noodles and a layer of cheese.Repeat with another layer of macaroni and the remaining shredded cheese.
- Sprinkle smoked paprika on top.1 - 2 teaspoons smoked paprika
- Bake for 15 minutes, until the macaroni and cheese is golden brown. Garnish with freshly chopped parsley, and serve warm. Enjoy!fresh parsley
Notes
- Smoked gouda
- Gruyere
- Colby jack
- Asiago
- Pepper jack
- White American
If you want to freeze the unbaked macaroni, assemble the mixture as if you were going to bake. Add everything to a freezer-safe container or bag with the air removed. Store for up to 3 months in the freezer. Reheating Instructions: For fully baked, frozen macaroni and cheese - thaw it in the refrigerator overnight. You can reheat in the microwave (add a splash of water to the plate) or convection oven. For unbaked, frozen macaroni and cheese - add to a ceramic baking dish and cover with foil. Bake at 375°F for 25-30 minutes, until golden brown and bubbly.
Anonymous says
Found this recipe in a pinch when I realized last minute I didn't have enough cream for my other recipe. This is INCREDIBLE and will be my new go to.
I used gouda, colby, colby jack and a little cheddar. It was so good!
Shani H. says
I love to hear that!! Thank you so much for leaving a review! 🙂
Rachel says
I'm lucky enough to be neighbors with Shani and she gave me a big helping of this macaroni and cheese to eat! It was excellent, and I will be using this for holiday potlucks. Thank you lady!
Shani W. says
So lucky to be your neighbor Rachel! Thanks for leaving a review 🙂