YT Recipe

5-cheese Mac and Cheese! No Roux, No Egg!

5-cheese Mac and Cheese! No Roux, No Egg! is a medium American recipe that serves 4. 620 calories per serving. Recipe by Kimmy’s Kreations on YouTube.

Prep: 30 min | Cook: 15 min | Total: 55 min

Cost: $11.31 total, $2.83 per serving

Ingredients

  • 1 pound Elbow Macaroni (dry, uncooked)
  • 1 cube Chicken Bouillon Cube (dissolved in boiling water for flavor)
  • 1 tablespoon Salt (for pasta water)
  • 2 tablespoons Unsalted Butter (cut into small pieces)
  • 1 teaspoon Garlic Paste (or minced fresh garlic)
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1.5 cups Heavy Cream (full‑fat for richness)
  • 1 cup Gruyère Cheese (shredded)
  • 2 cups Cheese Blend (Cheddar, Mozzarella, Gouda, Parmesan, Cream Cheese) (shredded; divided (1 1/3 cups for sauce, 2/3 cup for topping))
  • to taste Black Pepper

Instructions

  1. Cook the Pasta

    Bring a large pot of water to a boil, add the salt and chicken bouillon cube, then add the elbow macaroni. Cook until al dente, about 8‑9 minutes.

    Time: PT12M

  2. Drain and Set Aside

    Drain the pasta in a colander and give it a quick rinse to stop cooking. Set aside while you make the sauce.

    Time: PT2M

  3. Sauté Aromatics

    In a saucepan over medium heat, melt the butter. Stir in the garlic paste, onion powder, garlic powder, and smoked paprika until fragrant, about 1 minute.

    Time: PT5M

    Temperature: medium heat

  4. Add Cream

    Pour the heavy cream into the saucepan, bring to a gentle simmer, then reduce the heat to low.

    Time: PT5M

    Temperature: low simmer

  5. Incorporate First Portion of Cheese

    Add 1/3 of the shredded cheese blend and the shredded Gruyère to the cream mixture. Stir until fully melted and smooth.

    Time: PT3M

    Temperature: low

  6. Finish the Cheese Sauce

    Add the remaining 2/3 of the cheese blend in two batches, stirring after each addition until the sauce is glossy and thick.

    Time: PT4M

    Temperature: low

  7. Combine Pasta and Sauce

    Transfer the drained pasta into the saucepan, toss to coat evenly. Pour the mixture into a greased 9x13‑inch baking dish and sprinkle the reserved topping cheese over the surface.

    Time: PT5M

  8. Bake

    Preheat the oven to 375°F. Bake the casserole for 10‑12 minutes, or until the top is golden‑brown and bubbling.

    Time: PT10M

    Temperature: 375°F

  9. Rest and Serve

    Remove from the oven and let the mac and cheese rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories
620
Protein
22g
Carbohydrates
48g
Fat
35g
Fiber
2g

Dietary info: Contains dairy, Contains gluten, Contains chicken broth

Allergens: Dairy, Gluten

Last updated: April 18, 2026

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5-cheese Mac and Cheese! No Roux, No Egg!

Recipe by Kimmy’s Kreations

A creamy, ultra‑cheesy mac and cheese made with five different cheeses, heavy cream, and a simple butter‑based sauce—no roux, no eggs, and no oil in the pasta water. Perfect for a family dinner and baked until the top is golden brown.

MediumAmericanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
22m
Prep
29m
Cook
10m
Cleanup
1h 1m
Total

Cost Breakdown

$11.31
Total cost
$2.83
Per serving

Critical Success Points

  • • Do not add oil to the boiling pasta water.
  • • Melt butter over medium heat without letting it brown.
  • • Add cheeses gradually over low heat to keep the sauce smooth.
  • • Bake until the cheese topping turns golden brown.

Safety Warnings

  • • Hot water and boiling pasta can cause severe burns.
  • • Melted butter and hot cream can splatter—use a splatter guard if needed.
  • • Oven is hot; use oven mitts when handling the baking dish.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Five Cheese No Roux No Egg Mac and Cheese in American comfort food cuisine?

A

Mac and cheese is a classic American comfort dish that dates back to the early 1900s, originally a simple butter‑flour roux sauce. Kimmy’s Kreations’ version modernizes it by skipping the roux and eggs, using five cheeses and heavy cream for extra richness, reflecting today’s love for indulgent, cheesy casseroles.

cultural
Q

What are the traditional regional variations of mac and cheese in the United States?

A

In the South, mac and cheese often includes a breadcrumb topping and uses sharp cheddar. In New England, a béchamel‑based sauce is common, while the Midwest favors a blend of cheddar and mozzarella. Kimmy’s Kreations’ five‑cheese version blends these influences into a richer, no‑roux style.

cultural
Q

How is Five Cheese No Roux No Egg Mac and Cheese traditionally served in American family meals?

A

It is typically served as a main‑course side at family gatherings, potlucks, and holiday meals, often accompanied by green salads, cornbread, or roasted vegetables. The baked version is cut into squares for easy serving.

cultural
Q

What occasions or celebrations is Five Cheese No Roux No Egg Mac and Cheese traditionally associated with in American culture?

A

It’s a popular dish for casual family dinners, birthday parties, Super Bowl gatherings, and Thanksgiving leftovers, prized for its crowd‑pleasing, cheesy comfort.

cultural
Q

What makes Five Cheese No Roux No Egg Mac and Cheese special or unique in American comfort cuisine?

A

The recipe skips the traditional flour‑based roux, relying instead on butter, heavy cream, and a blend of five cheeses for a velvety texture. The addition of chicken bouillon adds depth without the need for a stock base, and the topping creates a caramelized crust.

cultural
Q

What are the most common mistakes to avoid when making Five Cheese No Roux No Egg Mac and Cheese?

A

Common errors include adding oil to the pasta water (which prevents the sauce from adhering), overheating the cheese sauce (causing grainy texture), and over‑baking, which can dry out the casserole. Follow the low‑heat steps and watch the bake closely.

technical
Q

Why does this recipe use a butter‑based sauce instead of a traditional flour roux?

A

Butter combined with heavy cream creates a naturally thick, silky base without the need for flour, keeping the dish gluten‑light in the sauce and allowing the five cheeses to shine without a floury flavor.

technical
Q

Can I make Five Cheese No Roux No Egg Mac and Cheese ahead of time and how should I store it?

A

Yes. Prepare the cheese sauce and assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the bake time. Leftovers store in the refrigerator for 3 days or freeze for up to 2 months.

technical
Q

What texture and appearance should I look for when the dish is done cooking?

A

The sauce should be bubbling around the edges, and the top cheese layer should be a deep golden‑brown with a slight crisp. The interior should be creamy yet set enough that slices hold their shape.

technical
Q

What does the YouTube channel Kimmy’s Kreations specialize in?

A

Kimmy’s Kreations focuses on approachable, family‑friendly American comfort foods with a twist—often simplifying classic recipes, using everyday ingredients, and providing clear, step‑by‑step video tutorials.

channel
Q

How does the YouTube channel Kimmy’s Kreations' approach to American comfort cooking differ from other cooking channels?

A

Kimmy’s Kreations emphasizes minimal pantry staples, avoids heavy flour‑based sauces, and highlights flavor‑forward shortcuts like using multiple cheeses and broth‑infused water, making indulgent dishes quicker and more accessible for home cooks.

channel
More like this:American RecipesMain Course RecipesMore by Kimmy’s Kreations

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