The BEST No Roux Baked Macaroni and Cheese Recipe

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while the powdered milk is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat option.

Start boiling water for the pasta.

Grate 8 ounces of Monterey Jack cheese and put it in a bowl.

Cut 8 ounces of Velveeta cheese into cubes.

Cut 4 tablespoons of butter into pieces and add it to the bowl with Velveeta cheese.

Wait for the water to boil.

Cook large elbow macaroni for 7 minutes for a firmer texture.

Drain the pasta and return it to the hot pot.

Add the butter and Velveeta to the hot pasta.

Season with black pepper and salt to taste.

Add 2 cups of heavy cream to the pasta and mix everything together.

Transfer the mixture to an ungreased baking dish.

Top with remaining cheese.

Bake in a preheated oven at 350°F for about 30 minutes until the edges are bubbling.

Add parsley on top for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens