Creamy No Roux Baked Mac and Cheese
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.
Servings 12 servings
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
- Cook pasta according to box instruction and set aside to cool
- While pasta cooks work on cheese sauce
- In a deep skillet on medium heat, gently melt butter and add heavy cream and milk
- 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
- Continue to stir and add in half of the Mexican cheese, gruyere cheese and seasoning
- Once cheese sauce is thick enough to coat the back of a spoon turn off the heat
- 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
- Once fully incorporated add the rest of the Mexican cheese to the mixture and stir well
- Pour the mixture into a baking dish and top with Monterey jack cheese mixed with cheddar
- Bake at 375 degrees for 30 minutes on the top rack until golden brown and bubbly
- Allow mac and cheese to sit for 10 minutes to settle before serving