There’s nothing quite like a good Baked Mac and Cheese. My easy, cheesy, no-roux version checks all the boxes — creamy, comforting, and full of flavor.
I LOVE a good Baked Mac and cheese. And it’s not limited to just Thanksgiving and Christmas, Because we eat it year round! It’s important to have a tried and true recipe. Well.. look no further. This is it.
Now, now… I know there’s bout fiftyleven (translation: A WHOLE LOT) of different Mac
& cheese recipes out there. Butttttt this one will get you and your family right every time. Made with 4 different cheeses, shredded straight from the block and melted into cheesy goodness, with a crispy panko topping for some extra texture. This Mac n cheese is so delicious and sure to make everyone who tries it smile.
And listen, I know the baked mac and cheese debate on the internet is serious, but I couldn’t let another year go by without sharing one of my all-time favorite side dishes.
I make a few different versions depending on my mood and ingredients — roux, no roux, heavy cream, evaporated milk, even condensed cheese sauce. But one thing’s for sure… they always hit.
Why you’ll love this No Roux Baked Mac and Cheese?
- It’s easy! Seriously so simple, comes together easily and absolutely delicious
- The variety of cheeses and seasonings gives it such great flavor. The perfect addition to your holiday spread.
- Who doesn’t like Mac and Cheese? An American classic that you must learn to make and what better way than my easy foolproof way! Beginner-friendly and SO good.
What type of cheese should I use?
I’ve tried a number of different cheeses, depends on my mood and what I have in my fridge. My favorite combo is Extra Sharp Cheddar cheese, Smoked Gouda, Colby Jack and Parmesan.
You can use any type of cheese depending on your preference but the number one rule to making a GOOD mac and cheese is to SHRED your own cheese!!
BUT WHY? pre-shredded cheese is coated with starch to preserve it longer. It doesn’t melt as well as freshly shredded cheese. If you want ooey-gooey mac n cheese, I highly recommend shredding your own cheese. Check out my favorite shredder here.
What you’ll need to make this Baked Mac and Cheese?
- Cavatappi noodles: highly recommend these over the classic elbow noodles. The curvy noodle allows all the delicious cheese sauce to cling to the noodle.
- Heavy cream: For extra creamy goodness, I highly recommend using heavy cream.
- Unsalted Butter: I use this as a base to create my delicious cream sauce. this allows you the ability to control the level of salt.
- Cheese: wouldn’t be mac and cheese without it. I use a variety of cheeses. Be sure to shred your own cheese! It makes a huge difference.
- Seasonings: onion powder, garlic powder, smoked paprika, salt and pepper
- Chicken Bouillon: this is optional, but I do like boiling my noodles in chicken broth for extra flavor.
What to serve Baked Mac and cheese with?
There are so many dishes that pair perfectly with this Easy, Cheesy Mac and Cheese. Check out a few of my blog favorites — especially if you’re planning your holiday menu!
- The Best Sweet Potato Casserole
- Easy Southern Baked Chicken Thighs
- Air fried Hennessy Wings
- Crispy Air Fried Honey Sriracha Wings
- Quick and Easy Air Fried Asparagus
- Melt-In-Your-Mouth Red Wine Braised Short Ribs
Tips for the BEST Baked Mac and Cheese?
- When adding the cheese to your sauce be sure to cut the temperature low. You don’t want the sauce to break by having too high of heat.
- Shred your own cheese!: using packaged cheese is coated in starch which makes a gritty cheese. shredding your own cheese makes a smooth and creamy sauce.
- Undercook your pasta. Boil it 1–2 minutes less than package instructions so it doesn’t get mushy after baking.
- Let the Mac and cheese rest for 5-10 minutes before cutting.
More holiday recipes to enjoy
- Easy Smothered Chicken Thighs Recipe
- Country-Style Buttermilk Biscuits and Gravy
- Jerk Lamb Loin Chop Recipe
If you try this Easy Creamy No Roux Baked Mac and Cheese please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
No Roux Baked Mac and Cheese
Ingredients
- 1 box Cavatappi noodles cook al dente according to package instructions
- 2 cups heavy cream
- 5 tbsp unsalted butter
- 8 oz of gouda
- 8 oz Colby Jack
- 16 oz Sharp cheddar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chicken bouillon
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- salt to taste
- 1/4 tsp nutmeg
Instructions
- Boil pasta according to package instructions in salted water or chicken broth and set aside to cool.
- While the noodles cook, in a saucepan melt 4 tbsp of unsalted butter over medium heat. Add in seasonings to bloom for 2-3 minutes before slowly pouring in the heavy cream.
- Warm the cream over medium heat. Once it's warm to touch, reduce the heat and slowly add in the cheese stirring constantly making sure to reserve at least 1 1/2 cups of cheddar and colby jack.
- Once the noodles are cooked through add in 1 tbsp of butter and season with salt and black pepper. Slowly pour in the cheese sauce and mix until the pasta is coated.
- Pour half of noodles into your baking dish then sprinkle in some of the remaining shredded cheese. Pour the remaining noodles and top with the remaining shredded cheese. Sprinkle paprika on top if desired.
- Bake on 375 for 25 minutes or until golden and bubbly last 5 minutes on broil
Did you make it?
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