Description
No-Roux, No-Egg Mac & Cheese — a creamy, foolproof stovetop mac and cheese that skips roux and eggs for easy comfort.
Ingredients
Scale
- 12 oz elbow macaroni (or any short pasta)
- 4 cups milk (whole or 2%)
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente, drain, and return to the pot.
- In a separate saucepan, warm milk and butter over medium heat until butter melts. Do not boil.
- Stir in garlic powder, onion powder, mustard powder, salt, and black pepper.
- Reduce heat to low, then add shredded cheese gradually, stirring until smooth and creamy.
- Pour cheese sauce over pasta and mix until fully coated.
- Serve warm and enjoy cheesy comfort without the fuss.
Notes
- Use whole milk for a richer sauce; 2% works well too.
- For extra creaminess, whisk in a splash of milk or cream if the sauce seems thick.
- Adjust salt and pepper to taste, especially if using salted cheeses.
- Feel free to mix in extras like cooked bacon, jalapeño slices, or a pinch of paprika for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 170 g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg
Keywords: No-Roux No-Egg Mac & Cheese, creamy stovetop mac and cheese, easy comfort food, cheese sauce without roux, quick mac and cheese