Comments on: No Roux Mac and Cheese https://reluctantentertainer.com/no-roux-mac-and-cheese/ Recipes, Entertaining, Charcuterie, Boards, Travel and Lifestyle! Fri, 26 Dec 2025 15:51:54 +0000 hourly 1 By: Sandy Coughlin https://reluctantentertainer.com/no-roux-mac-and-cheese/comment-page-1/#comment-350263 Fri, 26 Dec 2025 15:51:54 +0000 https://reluctantentertainer.com/?p=213818#comment-350263 In reply to Erin.

Thanks for the tip, Erin – I changed the temp time (added good notes). I think every oven is different, but starting lower, you can always bake a little longer. Also the cheese separating – using an older or drier cheese can cause the cheese to be a bit oily. We recommend using a fresh, excellent quality cheese for a dish like this.

]]> By: Erin https://reluctantentertainer.com/no-roux-mac-and-cheese/comment-page-1/#comment-350064 Wed, 24 Dec 2025 00:35:27 +0000 https://reluctantentertainer.com/?p=213818#comment-350064 4 stars
At 400 for 45 minutes the cheese separated and curded making an oily mess. The flavor would have been great and we ate it anyway. I think 375 for 35 minutes would have prevented this from happening. I’ve never had this happen before! 

]]> By: Sandy Coughlin https://reluctantentertainer.com/no-roux-mac-and-cheese/comment-page-1/#comment-349774 Sat, 20 Dec 2025 13:58:43 +0000 https://reluctantentertainer.com/?p=213818#comment-349774 In reply to Mich.

Thanks Mich!

]]> By: Mich https://reluctantentertainer.com/no-roux-mac-and-cheese/comment-page-1/#comment-349701 Fri, 19 Dec 2025 19:06:48 +0000 https://reluctantentertainer.com/?p=213818#comment-349701 Looks and sounds fabulous, want to make it NOW. Love your recipes and really appreciate your comprehensive instructions and recipe variations!!

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