Mac & Cheese 🧀 or Macaroni Pie (no egg, no flour)

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is dairy-free, while Romano is often cheaper.

Cook elbow macaroni in boiling water until al dente, about 8-10 minutes.

Drain and set aside the cooked macaroni.

In a saucepan, melt butter over medium heat until bubbling.

Whisk in all-purpose flour and cook for 1-2 minutes until golden.

Gradually add milk, whisking constantly until smooth and thickened, about 5-7 minutes.

Stir in cheddar cheese until melted and creamy.

Add salt, black pepper, mustard powder, paprika, garlic powder, and onion powder; mix well.

Combine the cheese sauce with the cooked macaroni, stirring until evenly coated.

Transfer the mac and cheese to a baking dish.

In a bowl, mix bread crumbs with melted butter and cayenne pepper; sprinkle over the mac and cheese.

Bake in a preheated oven at 350°F until golden and bubbly, about 20-25 minutes.

Let cool for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens