Recipe: Creamy Mac and Cheese – No Roux and No Egg
Creamy mac and cheese without roux or egg is a simple yet indulgent twist on the classic comfort food. Instead of using a roux as a thickening agent or eggs for binding, this recipe focuses on using cream, butter, and cheeses to create a smooth and rich sauce. By skipping the roux, the preparation becomes quicker, and you get a mac and cheese that’s velvety, cheesy, and perfect for any occasion. This method ensures that the flavors of the cheese shine through, giving you a dish that’s just as satisfying but with less hassle!
Ingredients
- 2 cups dried elbow macaroni
- 2 tsp cajun seasoning
- 2 tsp salt
- 1 tbsp black pepper
- 1 stick salted butter (diced)
- 1 cup milk
- 1/4 cup pasta water
- 4 cups mild cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
Instructions
- Preheat oven to 375℉.
- On medium-high heat, in a large pot boil water. Once the water begins to boil, add dried elbow macaroni. Cook for 7 minutes.
- Take out 1/4 cups of pasta water and set aside. Drain the macaroni.
- Pour macaroni into a bowl and add butter, 2 cups of the cheddar cheese, milk, and seasonings. Stir well. Add 1/4 cups of pasta water and stir well.
- In an ungreased casserole dish, add 1/2 of pasta mixture. Top with 1 cup of mozzarella cheese and 1/2 cup of cheddar cheese.
- Add the rest of the pasta mixture and top with 1/2 cup of mozzarella cheese and 1 cup of cheddar cheese. Sprinkle with paprika. Bake for 40 minutes or until crust is golden brown.
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