No Roux Mac and Cheese

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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.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Author: Shreya Walia

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.

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