Why Make This Recipe
Easy No-Roux, No-Egg Mac & Cheese is a fantastic dish that combines simplicity with comfort. It’s perfect for a quick weeknight dinner, and there’s no complicated techniques involved. This recipe is rich, creamy, and delivers that classic cheesy flavor that everyone loves. Plus, it requires minimal ingredients, making it both budget-friendly and accessible.
How to Make Easy No-Roux, No-Egg Mac & Cheese
Making Easy No-Roux, No-Egg Mac & Cheese is simple and fast. Here’s a step-by-step guide to help you whip up this delicious dish.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Directions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large pot over low heat, combine the milk, garlic powder, onion powder, and cheese. Stir until the cheese is melted and the mixture is smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Season with salt and pepper to taste.
- Serve warm and enjoy your creamy, clump-free mac and cheese!
How to Serve Easy No-Roux, No-Egg Mac & Cheese
You can serve Easy No-Roux, No-Egg Mac & Cheese as a main dish or as a side. It pairs well with grilled chicken, steamed vegetables, or a simple salad. Feel free to garnish it with fresh herbs or extra cheese on top for added flavor.
How to Store Easy No-Roux, No-Egg Mac & Cheese
To store leftovers, let the mac and cheese cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to three days. If you’d like to freeze it, place it in a freezer-safe container, and it can last for up to two months. Just make sure to reheat thoroughly before serving.
Tips to Make Easy No-Roux, No-Egg Mac & Cheese
- To prevent sticking, stir the macaroni in the water while it cooks.
- For extra creaminess, add a little more milk when mixing the sauce.
- Experiment with different types of cheese for new flavors.
- Add cooked vegetables or protein, like diced chicken or broccoli, to make it a complete meal.
Variation
You can customize this mac and cheese by trying different cheese combinations. For example, mix in some mozzarella or gouda for a unique twist. Adding spices like paprika or cayenne pepper can also give it a little kick!
FAQs
Can I use gluten-free pasta?
Yes, you can substitute the elbow macaroni with gluten-free pasta. Just follow the cooking instructions based on the type you choose.
What if I don’t have Parmesan cheese?
If you don’t have Parmesan cheese, you can use more cheddar or any hard cheese that you like.
Can I make this recipe dairy-free?
Yes! You can use dairy-free cheese and milk alternatives to make this dish suitable for a dairy-free diet.
Print
Easy No-Roux, No-Egg Mac & Cheese
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich, creamy mac and cheese recipe that’s quick and simple to make, perfect for any weeknight dinner.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large pot over low heat, combine the milk, garlic powder, onion powder, and cheese. Stir until the cheese is melted and the mixture is smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Season with salt and pepper to taste.
- Serve warm and enjoy your creamy, clump-free mac and cheese!
Notes
To store leftovers, let the mac and cheese cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to two months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg