Creamy No Roux Baked Mac and Cheese

I’m always surprised when I get a request to share another mac and cheese recipe. I always wonder if people get tired of seeing it but no matter what, it never fails me lol Engagement is always through the roof–especially for my creamy no roux baked mac and cheese.

When I first started making mac and cheese I thought the only way to do it was simply by starting with a roux, which is equal parts butter and flour. I loved the results and so did my family but through the years I’ve experimented with different methods and my personal favorite is actually no roux!

I’ve shared on my Instagram previously, but I’ll go ahead and etch it in stone right here on the blog so it lives on forever. This is a fail proof way to make creamy baked mac and cheese and honestly takes little effort or preparation. You need some good quality cheese, your favorite noodles and of course milk, cream and butter–easy peasy! Let’s jump into the recipe:

Yield: 12 servings

Creamy No Roux Baked Mac and Cheese

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My creamy no roux baked mac and cheese has become a family staple and my husbands personal favorite. The combination of cheeses melts beautifully together to create the gorgeous base for the best cheese sauce you've ever had. This recipe is perfect for any holiday dinner or a special side dish to take dinner to the next level.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 2 cups elbow noodles, cooked according to box instructions in salted water
• 4 tbsp salted butter
• 2 cups of heavy cream
• 2 cups whole milk
• 12 oz of velveeta cheese, cubed
• 2 cups sharp cheddar cheese
• 2 cups Mexican 4 Cheese blend, divided
• 1/2 cup gruyere cheese
• 1 cup of Monterey jack cheese mixd with cheddar for topping
• 1/2 tsp Smoked paprika
• 1/2 tsp all purpose seasoning
• 1/4 tsp nutmeg
• Kosher Salt and Pepper to taste

Instructions

1. Cook pasta according to box instruction and set aside to cool
2. While pasta cooks work on cheese sauce
3. In a deep skillet on medium heat, gently melt butter and add heavy cream and milk
4. When the mixture is warm to the touch reduce heat to low and slowly add in Velveeta cheese, stir constantly until cheese melted, this will take aout 5-10 minutes
5. Continue to stir and add in half of the Mexican cheese, gruyere cheese and seasoning
6. Once cheese sauce is thick enough to coat the back of a spoon turn off the heat
7. To a deep pot combine noodles and cheese sauce ensuring that you add the cheese sauce a little at a time to allow the noodles to fully soak in the sauce
8. Once fully incorporated add the rest of the Mexican cheese to the mixture and stir well
9. Pour the mixture into a baking dish and top with Monterey jack cheese mixed with cheddar
10. Bake at 375 degrees for 30 minutes on the top rack until golden brown and bubbly
11. Allow mac and cheese to sit for 10 minutes to settle before serving

I hope you’ll give this recipe a try! It’s super easy to make and best of all adaptable to any cheeses you prefer! Try it and let me know what you think.