Easiest Mac and Cheese! No Roux, No Eggs, So Simple!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Boil water in a large pot and add chicken bouillon and salt for flavor.

Once boiling, add the entire box of elbow macaroni and stir immediately for 10 seconds.

Cook the macaroni according to the package instructions for 10 minutes without adding oil to the water.

While the noodles are cooking, shred extra sharp cheese, mozzarella cheese, and gruyere cheese using a KitchenAid mixer.

Measure out 1.5 cups of heavy cream and heat it in a saucepan, adding a pinch of salt and smoked paprika for flavor.

Once the cream is hot, turn off the heat and add half of the shredded cheese, mixing until melted.

Drain the cooked macaroni and add it to the cheese sauce, mixing until all noodles are covered in cheese.

Transfer the mac and cheese mixture to a 9x13 oven-safe baking dish without greasing it.

Top with remaining shredded cheese and bake in a preheated oven at 425°F until the cheese is bubbly and crispy, about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens