Creamy No Roux Baked Mac and Cheese


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


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


Creamy No Roux Baked Mac and Cheese Creamy No Roux Baked Mac and Cheese Reviewed by special recipes on March 15, 2024 Rating: 5

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