Creamy Mac and Cheese – No Flour 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 flour as a thickening agent for a roux or eggs for binding, this recipe focuses on using heavy cream, butter, and cheeses to create a smooth and rich sauce. This method ensures that the flavors of the cheese shine through, giving you a dish that’s just as satisfying but with less hassle!

Creamy Mac and Cheese – No Flour Roux and No Egg

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Course: Main Course, Side Dish

Ingredients

• 1 lb dried elbow macaroni (4.5 cups)
• 1 tbsp chicken bouillon
• 1 tsp cajun seasoning
• 1 tsp salt
• 2 tsp black pepper
• 4 tbsp salted butter
• 2 cup heavy cream
• 2 cup milk (2% or whole)
• 5 cups mild cheddar cheese grated, do not use pre-shredded
• 1 cup mozzarella cheese (pre-shredded)
• 1 tsp smoked paprika

Instructions

• Preheat oven to 425℉.
• On medium-high heat, in a large pot boil water. Once the water begins to boil, add chicken bouillon and dried elbow macaroni. Cook for 7 minutes.
• Drain the macaroni and add to a large bowl.
• Grate 5 cups of mild cheddar cheese and add to a bowl.
• On medium-heat, in a large saucepan, melt butter and stir salt, black pepper, and cajun seasoning.
• Whisk in heavy cream and milk and turn off the heat once the mixture begins to boil. Add the 4 cups of mild cheddar cheese and stir until the cheese has melted and the cheese sauce is smooth.
• Pour 2/3 of the cheese sauce over the macaroni and mix well. If necessary add the remaining cheese sauce. Mix in 1 cup of the mild cheddar cheese. Taste the macaroni and add extra salt and pepper if necessary.
• In an ungreased casserole dish, add 1/2 of pasta mixture. Top with 1 cup of mozzarella cheese.
• Add the rest of the pasta mixture and top with remaining 1/2 cup of mozzarella cheese. Sprinkle with paprika. Bake for 20 minutes or until crust is golden brown.