Easy No-Roux, No-Egg Mac & Cheese
A simple and creamy mac and cheese recipe that requires no fuss or complex preparation. Perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cook according to package instructions
- 4 cups shredded cheese (cheddar, mozzarella, or a blend) Use your favorite cheese blend
- 2 cups milk Substitute with non-dairy milk if desired
- 1/4 cup butter Unsalted butter is preferable
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional) Add for extra flavor
- 1 teaspoon onion powder (optional) Add for extra flavor
Instructions
Cooking
- Cook the elbow macaroni according to package instructions, then drain.
- In a large pot, combine the milk and butter over medium heat until the butter is melted.
- Gradually add in the shredded cheese, stirring constantly until melted and smooth.
- Add the cooked macaroni, salt, pepper, garlic powder, and onion powder to the cheese sauce.
- Stir until the pasta is well coated with the cheese sauce.
- Serve hot and enjoy your creamy, clump-free mac and cheese!
Notes
For a creamier texture, use a combination of cheeses. Add cooked vegetables like peas or spinach for added nutrition. If you like a crispy top, you can sprinkle some breadcrumbs on top and broil it for a few minutes after making the cheese sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.