This baked elbows mac and cheese is an easy, quick way to make a family favorite, all without a roux! The sauce requires no pre-cooking, and results in a creamy, decadent macaroni and cheese that both kids and adults will love!
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Why You'll Love This Recipe
- No roux needed: This mac and cheese's cheesy base does not need a roux or a classic cheese sauce. All you need is boiled macaroni pasta and a few staple ingredients.
- Beginner-friendly: Since you don't need to work with a roux or a finicky cheese sauce, this baked mac and cheese is extremely beginner-friendly.
- A classic recipe: This macaroni and cheese recipe is as close to classic as it gets. No fancy frills (like breadcrumbs) - just an insane amount of gooey cheese!
Ingredient Notes
- Elbow macaroni: To keep this recipe classic, elbow macaroni is my pasta of choice. The tube shape of the pasta holds in extra cheese sauce.
- Heavy cream: Heavy cream is typically labeled as 35% fat. The high fat content of the cream is necessary to bring the cheese sauce together, without any thickening agents.
- Sour cream: Just like the heavy cream, full-fat sour cream works best for this recipe.
- Cheddar & Monterey jack cheese: These cheeses are great for melting, and will give you a creamy, silky sauce. Freshly shredded cheese is key for this recipe. Pre-shredded cheeses are coated in anti-caking agents that will make the sauce grainy as it cooks.
- Dried spices: You will need garlic powder, onion powder, smoked paprika, and mustard powder.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Elbow macaroni: Substitute with any other tube or ridged pasta. I recommend cavatappi, fusili, or even penne rigate.
- Salted butter: Unsalted butter works perfectly fine for this recipe. You may want to add an extra pinch of salt to the pasta mixture to make up for the difference in flavor.
- Cheeses: Substitute cheddar or Monterey jack cheese with Colby jack, mozzarella, or American cheese.
- Mustard powder: A spoon of Dijon mustard is fine to use in place of mustard powder.
Variations
- Spicy: Swap part of the Monterey jack cheese with pepper jack cheese for a little kick to the cheese sauce.
- Texture: Sprinkle seasoned or panko breadcrumbs on top of the macaroni and cheese for an extra layer of texture and crunch.
- Gourmet: Add in some fancier cheeses like gruyere or white cheddar.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Shred the cheese: Shred the cheddar and Monterey jack cheeses using a box grater or a grating attachment on a food processor to stand mixer.
Boil water: Bring a large pot of water to a boil. Salt the water liberally once the water has come to a boil.
Preheat the oven: Preheat the oven to 375°F.
Boil the Pasta
Add the elbow macaroni to salted, boiling water. Boil until al dente per the box instructions - this will take approximately 10 minutes.
Drain the cooked pasta.
Mix the Cheese Sauce
Add the drained pasta back to the same pot it was boiled in.
Coat the pasta with the melted butter, followed by the beaten eggs, sour cream, heavy cream, dried spices, and ⅓ of the shredded cheese.
Layer the Macaroni
Spray an 11" baking dish with nonstick cooking spray.
Spread half of the macaroni mixture in the bottom of the baking dish, and top with another ⅓ of the shredded cheese.
Fully Assemble the Macaroni
Add the remaining ½ of the macaroni mixture and top with the remaining ⅓ of the shredded cheese.
Transfer the baking dish to the oven, and bake for 30-40 minutes until the sauce has thickened and the cheese is bubbly on top.
Expert Tips
Let the pasta cool: To avoid scrambling the beaten eggs, let the elbow macaroni cool slightly before mixing it with the sauce ingredients.
Cover with foil: If the top of the macaroni and cheese is browning too quickly, cover it with foil. Spray the aluminum foil with cooking spray to keep the cheese from sticking.
Broil to finish: If you like an extra crunchy, browned top, broil the baked macaroni for 1-2 minutes before serving.
Make Ahead & Storage
- The casserole can be assembled, including layering the macaroni and shredded cheese, one day in advance. Cover the baking dish and refrigerate until ready to bake, and serve.
- Leftover mac and cheese heats up best in the oven.
- Avoid microwaving the macaroni and cheese, as the cheese will produce an unpleasant amount of extra oil.
Serving Suggestions
- Holidays: Mac and cheese is a classic holiday side dish. Serve this classic baked side with a whole butter-basted turkey or a cajun-seasoned turkey breast for a smaller crowd. For a less traditional spread, make a showstopping prime rib roast, or a glazed spiral ham.
- Sides: This mac and cheese pairs perfectly with other delicious sides, like classic steakhouse mashed potatoes, skillet green bean casserole, hot honey glazed carrots, and sourdough bacon stuffing.
More Side Dish Recipes
Baked Elbows Mac and Cheese (No Roux!)
Equipment
Ingredients
- 1 lb Elbow macaroni pasta
- 4 cups Sharp cheddar cheese - shredded, divided into 3
- 2 cups Monterey jack cheese - shredded, divided into 3
- 1 cup Heavy whipping cream
- ¼ cup Sour cream
- ½ cup Salted butter - melted
- 2 Large eggs - beaten
- 1 ½ teaspoon Garlic powder
- 1 ½ teaspoon Onion powder
- ½ teaspoon Smoked paprika
- 1 teaspoon Mustard powder
Instructions
- Bring a large pot of water to a boil. Salt the water liberally once the water has come to a boil.
- Preheat the oven to 375°F.
- Add the elbow macaroni to salted, boiling water. Boil until al dente per the box instructions - this will take approximately 10 minutes. Drain the cooked pasta.1 lb Elbow macaroni pasta
- Add the drained pasta back to the same pot it was boiled in. Coat the pasta with the melted butter, followed by the beaten eggs, sour cream, heavy cream, dried spices, and ⅓ of the shredded cheese.1 cup Heavy whipping cream, ¼ cup Sour cream, ½ cup Salted butter, 2 Large eggs, 1 ½ teaspoon Garlic powder, 1 ½ teaspoon Onion powder, ½ teaspoon Smoked paprika, 1 teaspoon Mustard powder
- Spray an 11" baking dish with nonstick cooking spray. Spread half of the macaroni mixture in the bottom of the baking dish, and top with another ⅓ of the shredded cheese.
- Add the remaining ½ of the macaroni mixture and top with the remaining ⅓ of the shredded cheese.
- Transfer the baking dish to the oven, and bake for 30-40 minutes until the sauce has thickened and the cheese is bubbly on top.
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