Easy No-Roux, No-Egg Mac & Cheese – Ultra Creamy & Baked to Perfection

Craving classic baked mac and cheese but want to skip the fuss of making a roux or cracking eggs? This Easy No-Roux, No-Egg Mac & Cheese delivers all the rich, cheesy comfort you love—with none of the complicated steps. No flour, no custard base—just creamy, golden macaroni baked in the oven with a luscious cheese sauce that’s as simple as it gets.

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A Shortcut Mac & Cheese That Doesn’t Sacrifice Creaminess

Traditional baked macaroni and cheese recipes often call for a butter-flour roux or an egg-based custard to thicken the sauce. While those versions are undeniably delicious, they can be time-consuming and intimidating for newer cooks.

This no-roux, no-egg version skips the stovetop fuss and goes straight to the good stuff: hot pasta, melted cheese, and a splash of milk or cream. The result is a creamy, gooey, cheesy baked mac that’s fast, easy, and reliable—perfect for weeknights, potlucks, or holidays when you need a sure-fire crowd-pleaser.

Whether you’re looking for a simpler soul food mac and cheese, a homestyle baked version, or just the best comfort food side without breaking out a whisk, this recipe has you covered.

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Ingredients Overview: Simple Staples, Big Flavor

You don’t need fancy ingredients to make great mac and cheese. Here’s what makes this version both easy and delicious:

1. Elbow Macaroni (or Shells)

Classic elbow pasta holds cheese sauce beautifully. Shells or cavatappi are also great options for catching creamy sauce in every bite.

• Cook just shy of al dente (about 1 minute less than package instructions), as the pasta will continue cooking in the oven.

2. Cheese (3 Cups Total)

The key to great mac and cheese is using a blend of cheeses for flavor, creaminess, and meltability.

• Sharp cheddar: Bold flavor and classic color.

• Mozzarella or Monterey Jack: Stretchy and gooey.

• Parmesan: Salty, nutty kick (optional but excellent for topping).

Tip: Always shred your own cheese for best melt—pre-shredded cheese contains anti-caking agents that affect texture.

3. Milk or Cream (1¾ cups)

No roux needed—just pour in milk or heavy cream for a rich base. Whole milk is preferred, but 2% or a mix of milk and cream also work.

• For ultra-creamy mac, use 1 cup whole milk + ¾ cup heavy cream.

4. Butter (2–3 Tbsp)

Melted butter adds richness and helps blend the cheese into the sauce.

5. Seasonings

Simple spices take this from bland to flavorful:

• ½ tsp garlic powder

• ½ tsp mustard powder (adds subtle tang)

• ½ tsp paprika

• Salt and black pepper to taste

6. Breadcrumbs (Optional Topping)

A crunchy golden topping is optional but highly recommended. Use:

• ½ cup panko breadcrumbs mixed with 1 Tbsp melted butter

• Sprinkle on top before baking

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Step-by-Step Instructions: How to Make No-Roux Mac & Cheese

1. Cook the Pasta

• Preheat oven to 375°F (190°C).

• Bring a large pot of salted water to a boil.

• Cook macaroni until just under al dente (about 6 minutes).

• Drain and set aside.

2. Mix the Cheese Sauce

In a large mixing bowl:

• Add hot, drained pasta.

• Stir in:

  • 2 tablespoons melted butter

  • 1¾ cups milk or milk/cream combo

  • All the seasonings (garlic powder, mustard powder, paprika, salt, pepper)

  • 2½ cups of the shredded cheese (reserve ½ cup for topping)

Mix until cheese begins to melt into the pasta.

3. Assemble in Baking Dish

• Transfer the cheesy pasta mixture into a greased 9×13-inch baking dish.

• Sprinkle reserved ½ cup cheese evenly on top.

• (Optional) Add buttered breadcrumbs for extra crunch.

4. Bake

• Bake uncovered for 25–30 minutes, until the top is golden and bubbling.

• For an extra crispy top, broil for 1–2 minutes at the end—watch closely!

5. Rest and Serve

Let sit for 5 minutes before serving. The sauce will thicken slightly as it cools.

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Tips, Variations & Substitutions

Expert Tips:

• Use warm pasta: It helps the cheese melt smoothly without a roux.

• Don’t overbake: Too much time in the oven can dry out the sauce.

• Salt your pasta water generously—it’s your only chance to season the noodles.

Cheese Variations:

• Gruyère: Buttery and melts like a dream.

• Cream cheese: Stir in 2–3 tablespoons for extra creaminess.

• Smoked Gouda: Adds a bold twist.

Add-Ins:

• Cooked bacon or pancetta crumbles

• Roasted garlic or caramelized onions

• Diced jalapeños for spice

• Broccoli or spinach for a veggie version

Substitutions:

• Lactose-free milk or cream can be used

• Gluten-free pasta works well (just slightly undercook it before baking)

• Vegan cheese and plant milk can be used with some trial and error (results will vary)

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Serving Ideas & Occasions

This creamy baked mac and cheese pairs well with nearly anything and fits a wide range of menus.

Serve It With:

• Southern fried chicken

• BBQ ribs or pulled pork

• Roasted veggies

• Grilled sausages

• Green salad or coleslaw

When to Make It:

• Holiday dinners (Thanksgiving, Christmas, Easter)

• Potlucks and family gatherings

• Weeknight comfort food

• Kid-approved lunches or snacks

• Soul food feasts or Sunday suppers

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Nutritional & Health Notes

This version of mac and cheese is indulgent, but skipping the roux and eggs does simplify digestion for some.

Nutrition Highlights:

• Protein: Depending on your cheese mix, each serving contains about 12–15g protein.

• Calcium: Excellent source thanks to cheese and milk.

• No flour: Roux-free means it’s suitable for those avoiding wheat or gluten (if using GF pasta).

• Customizable fats: Adjust with lower-fat milk or reduced cheese if desired.

Want a lower-carb version? Use high-protein chickpea or lentil pasta, or spiralized zucchini for a cheesy veggie bake.

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Frequently Asked Questions

1. Can I make this ahead of time?

Yes. Assemble the mac and cheese, cover, and refrigerate up to 24 hours. When ready to bake, add 5–10 minutes to the cook time to account for the cold dish.

2. Why no roux or egg—will it still be creamy?

Absolutely! The combination of hot pasta, melted butter, cheese, and milk creates a naturally thick and creamy sauce—no need for flour or eggs.

3. How do I reheat leftovers?

Add a splash of milk to each portion and reheat in the microwave or oven, covered with foil, until warmed through. Stir to bring back creaminess.

4. Can I freeze it?

Yes, although texture may be slightly softer after thawing. Freeze before baking for best results. Wrap tightly and bake from frozen at 375°F for 45–50 minutes.

5. What’s the best cheese combo?

Sharp cheddar + Monterey Jack is a reliable base. Add a touch of Parmesan for salty depth or cream cheese for a velvety texture.

6. Why is my mac and cheese dry?

It was likely overbaked or didn’t have enough liquid. Next time, reduce oven time or increase the milk-to-cheese ratio slightly.

7. Can I double this recipe?

Yes! Double all ingredients and use a larger 11×15-inch pan or two 9×13-inch pans. Bake time may increase by 5–10 minutes.

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