Easy No-Roux, No-Egg Mac & Cheese
A quick and creamy mac and cheese recipe that brings comfort without the fuss. Perfect for weeknight dinners or nostalgic cravings.
Ingredients
Pasta and Base Ingredients
- 8 oz Macaroni Feel free to use whole wheat or gluten-free varieties if preferred.
- 2 cups Milk Low-fat or whole milk works well.
- 2 tbsp Butter Adds richness to the sauce.
- 1 tsp Salt Enhances flavor; adjust based on preference.
- 1/4 tsp Black Pepper Adjust based on taste.
Cheese
- 2 cups Cheddar Cheese, shredded Aged cheddar is recommended for more flavor.
Instructions
Cooking the Macaroni
- Bring a large pot of salted water to a boil. Add in the macaroni and cook according to package instructions until al dente.
Preparing the Sauce
- In a large pot over medium heat, combine milk, butter, salt, and pepper. Stir gently.
Making the Cheese Sauce
- As the butter melts, stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Combining Ingredients
- Once the macaroni is al dente and drained, add it to the pot with the cheese sauce. Mix until every piece is coated.
Serving
- Scoop into bowls and enjoy while warm.
Notes
Use high-quality cheese for the best flavor. Avoid overcooking the pasta and stir constantly to ensure a smooth sauce. You can customize with added veggies or spices.