Baked Mac & Cheese – No Eggs, No Roux, Just Pure Comfort
This no-roux, no-egg baked mac and cheese is ultra-creamy, easy to prepare, and perfect for holidays, weeknights, or potlucks. Just pasta, cheese, milk, and seasonings—no custard base required.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
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1 lb elbow macaroni (or shells)
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3 cups shredded cheese (cheddar, mozzarella, Parmesan combo)
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1¾ cups whole milk or 1 cup milk + ¾ cup heavy cream
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2 tbsp melted butter
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½ tsp garlic powder
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½ tsp mustard powder
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½ tsp paprika
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Salt and pepper to taste
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Optional: ½ cup panko + 1 tbsp melted butter for topping
Instructions
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Preheat oven to 375°F (190°C). Cook pasta 1 minute shy of al dente, then drain.
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In a large bowl, combine hot pasta, melted butter, seasonings, milk, and 2½ cups cheese. Mix well.
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Transfer to a greased 9×13-inch baking dish. Top with remaining cheese.
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(Optional) Mix breadcrumbs with butter and sprinkle on top.
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Bake 25–30 minutes until bubbly and golden. Broil 2 minutes for a crisp top.
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Rest 5 minutes before serving.
Notes
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Use freshly shredded cheese for the best melt.
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For extra creaminess, stir in 2 tbsp cream cheese.
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Easily made gluten-free with GF pasta and panko.