This No Roux Mac and Cheese is rich, creamy, and loaded with four cheeses: mozzarella, Colby Jack, sharp cheddar, and smoked Gouda. Unlike my traditional mac and cheese recipe which uses a roux made from toasting flour and butter, this baked mac and cheese‘s silky cheese sauce thickened with cornstarch. It’s the perfect comfort food for Thanksgiving, Christmas, or family dinners!

And, if you’re looking for more delicious holiday recipes, check out my creamy mashed potatoes, honey roasted carrots, and mushroom gravy!

Mac and cheese with no roux.

Why you’ll love this family favorite recipe!

  • Easy to make: No need to fuss with making a traditional roux! This recipe uses a simple cornstarch-thickened cheese sauce that comes together quickly with minimal effort.
  • Extra creamy and cheesy: Half the cheese melts into the sauce, while the other half gets layered between the pasta for plenty of gooey, melted cheese in every bite.
    Great for feeding a crowd: Made with a full pound of pasta, this recipe is perfect for large family gatherings, holiday dinners, and potlucks.

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Table of Contents

Key Ingredients For a No Roux Mac and Cheese

  • Elbow Macaroni: The classic pasta shape for baked mac and cheese! Its curved shape holds onto the creamy cheese sauce, ensuring plenty of cheesy goodness in every bite.
  • Mozzarella Cheese: Adds a mild, creamy flavor and creates that irresistible, gooey cheese pull when melted.
  • Colby Jack Cheese: A smooth, buttery melting cheese that helps create a rich, creamy sauce without overpowering the other cheeses.
  • Sharp Cheddar Cheese: Adds a bold, tangy flavor that balances the richness of the mozzarella and Colby Jack.
  • Smoked Gouda Cheese: Adds a subtle smoky flavor and extra depth, making this four-cheese mac and cheese especially flavorful.
  • Whole Milk and Heavy Cream: Create the rich, velvety base for the cheese sauce while keeping the baked macaroni creamy and moist.
  • Cornstarch: The secret to making mac and cheese without a roux! It thickens the milk and cream without needing butter or flour.
  • Seasonings: Garlic powder, onion powder, and smoked paprika add savory flavor and a hint of smokiness to complement the cheese blend.

How to a No Roux Mac and Cheese

Step 1: Elbow macaroni boiling in a pot of water until slightly undercooked.
  1. Cook the Pasta. Boil the elbow macaroni in salted water for approximately 6 minutes, until slightly undercooked. Drain and set aside.
Step 2: Whole milk, heavy cream, cornstarch, and seasonings combined for mac and cheese sauce.
  1. Heat the Milk and Cream. Whisk the cornstarch into the cold milk, then add the heavy cream, garlic powder, onion powder, and smoked paprika. Heat to just under 180°F, stirring frequently, until slightly thickened.
Step 3: Shredded mozzarella, Colby Jack, cheddar, and Gouda melting into creamy cheese sauce.
  1. Step 3: Shredded mozzarella, Colby Jack, cheddar, and Gouda melting into creamy cheese sauce.
Step 4: Cooked elbow macaroni coated in a rich, smooth four-cheese sauce.
  1. Combine the Pasta and Sauce. Add the cooked macaroni to the cheese sauce and gently stir until evenly coated.
Step 5: Creamy macaroni layered with shredded cheese in a baking dish before baking.
  1. Layer the Mac and Cheese. Spread half the macaroni into a greased baking dish, sprinkle with half of the reserved layering cheese, then repeat with the remaining macaroni and cheese.
Step 6: Baked mac and cheese with a golden, melted cheese crust and parsley.
  1. Bake and Broil. Bake at 350°F for 25 minutes, then broil for 2–5 minutes until the top is golden and bubbly. Garnish with fresh parsley and serve warm.

No Roux Mac and Cheese FAQs

Why use cornstarch in mac and cheese?

Cornstarch helps thicken the milk and cream, creating a smooth, velvety base for the melted cheese. It also helps stabilize the sauce and reduces the risk of the cheese separating during baking.

What are the best cheeses for baked mac and cheese?

A combination of good melting cheeses and flavorful cheeses works best. This recipe uses mozzarella and Colby Jack for creaminess, sharp cheddar for tanginess, and smoked Gouda for a subtle smoky flavor.

Can I make this baked mac and cheese ahead of time?

Yes! Assemble the mac and cheese up to 24 hours in advance, cover tightly, and refrigerate. When ready to serve, bake at 350°F until hot and bubbly. You may need an additional 10–15 minutes of baking time if it’s coming straight from the refrigerator.

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No Roux Mac and Cheese

By Shreya Walia
Rich, creamy, and extra cheesy baked mac and cheese made without a traditional flour-based roux. This recipe uses four different cheeses, a silky cornstarch-thickened sauce, and plenty of cheese layered between the pasta before baking until bubbly and golden brown.
Servings: 10
Mac and cheese with no roux.
Prep Time: 15 minutes
Cook Time: 30 minutes
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Ingredients 

Pasta

  • 16 ounces elbow macaroni

Cheese Blend

  • 1 pound mozzarella cheese, freshly shredded
  • 1 pound Colby Jack cheese, freshly shredded
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 8 ounces smoked Gouda cheese, freshly shredded

Cheese Sauce

  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika

Optional Seasoning for Layering

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika

Garnish

  • Fresh parsley, finely chopped

Instructions 

  • Prepare the cheese blend: Freshly shred the mozzarella, Colby Jack, sharp cheddar, and smoked Gouda. Combine all four cheeses in a large bowl and mix until evenly distributed. Divide the mixture in half, reserving one half for the cheese sauce and the other half for layering. If desired, toss the layering portion with the optional onion powder, garlic powder, and smoked paprika.
  • Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for approximately 6 minutes, or until slightly underdone. Drain and set aside.
  • Heat the milk and cream: Whisk the cornstarch with a small amount of cold milk until smooth. Add it to a large saucepan along with the remaining milk and heavy cream. Stir in the onion powder, garlic powder, and smoked paprika. Heat over medium-low heat, stirring frequently, until the mixture reaches approximately 175–180°F and begins to thicken slightly. Do not boil.
  • Make the cheese sauce: Remove the saucepan from the heat. Gradually add half of the prepared cheese blend, one handful at a time, stirring until completely melted and smooth.
  • Combine the pasta and sauce: Add the drained macaroni to the cheese sauce and gently stir until every piece of pasta is evenly coated.
  • Layer the mac and cheese: Preheat the oven to 350°F and lightly grease a deep 9×13-inch baking dish. Spread half of the macaroni mixture into the baking dish. Sprinkle with half of the reserved layering cheese. Add the remaining macaroni and finish with the remaining shredded cheese.
  • Bake: Bake uncovered at 350°F for approximately 25 minutes, or until the cheese is melted and the edges are bubbling.
  • Broil until golden: Switch the oven to broil and cook for an additional 2–5 minutes, watching carefully, until the top is golden and bubbly.
  • Rest and serve: Allow the mac and cheese to rest for 5–10 minutes before serving. Garnish with freshly chopped parsley.

Notes

Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients that can prevent the sauce from becoming silky and creamy.
Use low heat for the cheese sauce: Heat the milk and cream to just below 180°F, then remove from the heat before adding the cheese. Adding cheese over high heat can cause the sauce to become grainy or oily.
Undercook the pasta: Boil the macaroni for approximately 6 minutes, or slightly less than the package instructions. The pasta will continue cooking in the oven, so this prevents it from becoming mushy.
Mix the cornstarch with cold milk: Whisk the cornstarch into a small amount of cold milk before heating to prevent lumps and create a smooth, creamy sauce without making a traditional roux.
Season the layering cheese: For extra flavor, toss the reserved shredded cheese with onion powder, garlic powder, and smoked paprika before assembling. This helps distribute the seasoning throughout every layer.
Don’t overbake: Bake just until the cheese is melted and bubbly. Overbaking can dry out the pasta and cause the cheese sauce to separate.
Broil for a golden crust: Broil for the final 2–5 minutes to create a golden, bubbly cheese topping. Watch carefully because the cheese can brown quickly.

Nutrition

Calories: 784kcal, Carbohydrates: 44g, Protein: 40g, Fat: 50g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 160mg, Sodium: 923mg, Potassium: 376mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1738IU, Vitamin C: 0.5mg, Calcium: 952mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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