Baked Mac and Cheese (No Roux, No Eggs)
A great Baked Mac and Cheese recipe is essential for any home cook to have ready in their back pocket! This 3-cheese version is creamy and rich, without any roux or eggs.
Servings: 16
Calories: 303kcal
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.
- Boil your noodles in salted water, 2-3 minutes before al dente. I normally do 5 minutes.
- Drain, then stir butter into the noodles until it's fully melted.
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!
- Season the liquid with all of your dry spices except for the smoked paprika.
- 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.
- Bake for 15 minutes, until the macaroni and cheese is golden brown. Garnish with freshly chopped parsley, and serve warm. Enjoy!
Notes
Tips & Tricks:
Use block cheese and grate yourself. Adding the cheese to the freezer for a few minutes beforehand helps it shred easier.
Other Variations:
The cheeses can be subbed out for your favorite versions to make a whole new flavor! Some types that work well in macaroni and cheese are:
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.
- 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.
Nutrition
Calories: 303kcal | Carbohydrates: 25g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 514mg | Potassium: 191mg | Fiber: 1g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 1mg