Baked Elbows Mac and Cheese (No Roux!)
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!
Servings: 6 Servings
Calories: 769kcal
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.
Video
Notes
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.
Nutrition
Calories: 769kcal | Carbohydrates: 45g | Protein: 28g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 688mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 0.4mg | Calcium: 649mg | Iron: 1mg
