Are you looking for a rich, creamy baked mac and cheese recipe without the hassle of making a roux? My Creamy No Roux Baked Mac and Cheese is a family favorite, and it’s super easy to make! This recipe skips the traditional butter and flour roux and still gives you an amazing cheesy sauce that everyone will love. Perfect for holidays or a weeknight side dish, this dish is guaranteed to impress.
Why No Roux?
When I first started making mac and cheese, I thought using a roux was the only way. But over the years, I’ve experimented with different methods, and this no-roux version has become my go-to! It’s less effort but just as creamy, if not more so, thanks to the combination of quality cheeses, milk, cream, and butter.
Ingredients You’ll Need:
- 2 cups elbow noodles (cooked as per box instructions in salted water)
- 4 tbsp salted butter
- 2 cups heavy cream
- 2 cups whole milk
- 12 oz Velveeta cheese, cubed
- 2 cups sharp cheddar cheese
- 2 cups Mexican 4-cheese blend, divided
- 1/2 cup Gruyère cheese
- 1 cup Monterey Jack cheese mixed with cheddar for the topping
- 1/2 tsp smoked paprika
- 1/2 tsp all-purpose seasoning
- 1/4 tsp nutmeg
- Kosher salt and pepper to taste
Directions:
- Cook the Pasta: Follow the instructions on the box for cooking the pasta. Drain and set it aside.
- Make the Cheese Sauce: In a large skillet over medium heat, melt the butter. Add the heavy cream and milk, heating until warm. Lower the heat and slowly add the Velveeta cheese, stirring constantly until melted (this takes about 5–10 minutes).
- Add the Cheeses: Stir in half of the Mexican cheese blend, Gruyère cheese, and seasonings. Keep stirring until the sauce is smooth and thick enough to coat the back of a spoon. Turn off the heat.
- Combine with Pasta: Pour the cheese sauce over the cooked pasta, a little at a time, to fully coat the noodles. Mix in the remaining Mexican cheese blend.
- Bake: Transfer the mac and cheese to a baking dish. Top with the Monterey Jack and cheddar cheese mixture. Bake at 375°F for 30 minutes on the top rack until golden brown and bubbly.
- Rest: Let it sit for 10 minutes before serving, allowing the flavors to settle.
Final Tips:
- Make sure to stir the cheese sauce continuously to avoid lumps.
- Let the baked mac and cheese rest before serving for the best texture.
- Perfect for holidays or as a comforting side dish for any dinner!
This creamy baked mac and cheese without a roux is incredibly simple, requiring minimal prep while delivering maximum flavor. Trust me, you’ll want to make this recipe again and again!
