No Roux Mac and Cheese

Ingredients needed to make this mac and cheese without roux

• Pasta: Use macaroni pasta for a classic mac and cheese and only cook the pasta until al dente to prevent it from becoming overly soft. You can also use elbow or penne pasta.
• Cheese: This recipe calls for sharp cheddar, Gruyere cheese, and Parmigiano-Reggiano cheese. Feel free to experiment with other combinations, such as Pepper Jack, Colby, Monterey Jack, or Mozzarella.
• Butter: Dotted between the layers of pasta and shredded cheese for extra richness and moisture. 
• Whole milk: Combined with the eggs and seasoning to form a rich egg custard that covers the entire assembled mac and cheese. Make sure you use whole milk for maximum flavor. 
• Eggs: Bring to room temperature before whisking into the milk when making the egg custard mixture. 
• Seasonings: Mustard powder, ground cayenne pepper, Worcestershire sauce, salt, and pepper get mixed into the egg custard to deepen the flavor profile of this mac and cheese. 

Sandy’s tips and substitutions:

• Storage: Store leftover no roux mac and cheese in an airtight container in the fridge for up to 3 days. Warm it in a large skillet over medium-low heat with a splash of milk or water to loosen the pasta. 
• Freezing: Once completely cooled, store leftover no flour mac and cheese in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and reheat individual servings in the microwave or larger portions in the oven or on the stovetop. 
• Al dente pasta: Only cook the macaroni pasta until al dente. Since it will continue to soften and cook in the oven, subtract about 1-2 minutes from the package’s suggested cook time to avoid mushiness.   
• Keep it light and fluffy: To prevent a dense mac and cheese bake, don’t push down on the pasta when assembling the mac and cheese layers in the baking dish. 

• Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor. 
• Don’t rinse the pasta: After draining the boiled pasta, do not rinse it. The starch clinging to it helps the egg custard adhere and thicken.
• The dots of butter matter: Don’t skip dotting with butter between layers! As it melts, it helps lubricate the pasta and encourages the cheese to melt into a luscious sauce.
• Check for doneness: The pasta bake is done when the top is golden brown and the center is set (not jiggly liquid). You can insert a knife into the center to check which should come out clean or with melted cheese, but not coated in loose, uncooked custard. You can increase the baking time to 1 hour depending on how crunchy and brown you like the top to be. 

Variations:

• Meaty no roux mac and cheese: Ground beef or ground turkey would be a delicious and hearty addition to this mac and cheese. If you opt for ground beef, use lean ground beef (80% – 90%) as a way to reduce excess grease.
• Taco mac and cheese: Use shredded Mexican cheese, taco seasoning, mix in ground meat, and Rotel tomatoes. Serve with a topping of sour cream and your favorite salsa!
• Fall-inspired mac and cheese: Mix in pumpkin puree and softened chopped apple pieces, and swap out the seasonings for cinnamon and nutmeg. 
• Smokey mac and cheese: Use smoked gouda, smoked paprika, and cook the assembled dish in a heated smoker or over direct heat using a grill with smoking wood. 
• Gluten-free mac and cheese: Swap regular macaroni pasta for a sturdy GF variety like brown rice or chickpea pasta, which holds up well in the melty layers of cheese and egg custard.  
• Infused milk: For deeper flavor, gently warm the milk (do not boil) with aromatics like a smashed garlic clove, a pinch of onion powder, or a bay leaf. Let it steep for 15 minutes, then cool slightly before whisking with the eggs.
• Crunchy topping: For an extra crunchy top, mix the final Parmigiano-Reggiano with a handful of panko breadcrumbs or crushed butter crackers (like Ritz) tossed with a little melted butter.