MAC AND CHEESE {No Roux & No Flour}
An easy recipe for mac n cheese doesn't start with a roux and doesn't have flour. However, it's creamy and satisfying!
Servings 6 servings
Calories 532kcal
Ingredients
- 8 ounces pasta any shape, I used elbow
- 8 ounces cream cheese at room temp, full-fat (low fat won't work)
- ¼ cup butter
- 1 cup heavy whipping cream or whole milk but it's not as good
- 1 and ½ cups Cheddar cheese or your favorite, (not pre-shredded)
- ½ teaspoon salt
- ½ teaspoon black pepper or white pepper
- ¼ teaspoon ground cayenne pepper
- 1 cup panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Spray a 7x11-inch oven-safe pan with non-stick spray.
- In a medium saucepan over high heat, bring 3 cups of well-salted water to a boil. After it comes to a boil, add pasta, and return to a boil. Cook for 8 to 10 minutes or per package instructions to al dente. Stir occasionally to prevent it from sticking together.
- Meanwhile, melt butter and cream cheese in another medium saucepan over low heat. Watch carefully and stir often to prevent it from scorching.
- Once melted, add heavy cream or milk. Stir until smooth and it's heated through.
- Add cheese and stir until it's melted.
- Drain pasta when it's done then add it to the cheese mixture.
- Taste then add salt and pepper as needed.
- Combine panko and melted butter
- Pour into your prepared pan and spread panko evenly over the top.
- Bake for 20 minutes or until heated through and panko has browned and become crispy.
- Cool 5 to 10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 532kcal | Carbohydrates: 37g | Protein: 14g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 561mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 1mg
