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Extra Creamy Baked Mac and Cheese (No Roux)

If you're anything like me and love your mac and cheese extra creamy and cheesy, this one's for you! This baked mac and cheese is made with a blend of four cheeses and comes together without the extra step of making a roux. This one is perfect for Sunday dinner, holidays, or whenever you're craving some good homemade mac and cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients  

  • 16 oz elbow macaroni
  • 16 oz sharp cheddar cheese freshly shredded
  • 16 oz Colby Jack cheese freshly shredded
  • 8 oz mozzarella cheese freshly shredded
  • 4 oz mild cheddar cheese freshly shredded
  • 2 large eggs
  • 2 cups heavy whipping cream
  • 1 cup evaporated milk
  • 1 stick ½ cup unsalted butter, melted
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp paprika

Instructions
 

Preheat the oven.

  1. Preheat your oven to 350°F and lightly grease a large baking dish.

Prepare the cheese.

  1. Freshly shred all four cheeses and combine them in a large bowl. Set aside about ¼ of the shredded cheese mixture for topping the mac and cheese before baking.

Cook the pasta.

  1. Bring a large pot of water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and transfer the cooked pasta to a large mixing bowl. Allow it to cool slightly.

Add the creamy ingredients.

  1. In a separate bowl, whisk together the eggs, heavy cream, evaporated milk, salt, onion powder, and paprika. Pour the mixture over the cooked macaroni along with the melted butter. Mix everything together until well combined.

Fold in the cheese.

  1. Gradually fold in about ¾ of the shredded cheese mixture, making sure the macaroni is evenly coated.

Assemble.

  1. Transfer the macaroni mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheese over the top.

Bake covered.

  1. Cover the baking dish with aluminum foil and bake at 350°F for 25 minutes.

Bake uncovered.

  1. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden and the center reaches 160°F.

Optional broil.

  1. For a more golden, slightly crispy cheese topping, broil for 1–3 minutes, keeping a close eye on it to prevent burning.

Rest and serve.

  1. Allow the mac and cheese to rest for about 5–10 minutes before serving. Enjoy!

Notes

  • Shred your own cheese! Freshly shredded cheese melts perfectly and helps give this mac and cheese its creamy texture.
  • Don't overcook your pasta. Cooking the noodles al dente helps prevent them from becoming mushy while baking.
  • Save some cheese for the top. That final layer of cheese gives you the golden, bubbly topping everyone loves.
  • Let it rest. Giving your mac and cheese a few minutes to settle after baking helps everything come together while keeping the inside creamy.