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
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
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
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
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
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
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
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
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
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
Ingredient Substitutions
- Instead of Elbow Macaroni: Small shells, cavatappi
- Instead of Chicken Bouillon Cube: Chicken stock powder, low‑sodium broth
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine
- Instead of Garlic Paste: Minced garlic
- Instead of Onion Powder: Finely minced onion
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Smoked Paprika: Regular paprika
- Instead of Heavy Cream: Half‑and‑half, whole milk plus butter
- Instead of Gruyère Cheese: Swiss cheese
- Instead of Cheese Blend (Cheddar, Mozzarella, Gouda, Parmesan, Cream Cheese): Any mix of sharp cheddar, Monterey Jack, provolone
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Whisk
- Baking Dish (9x13 inch)
- Oven
- Measuring Cups and Spoons
- Spatula
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Grate the cheeses fresh for the best melt and flavor.
- Use a mix of sharp cheddar and a milder cheese like mozzarella for depth and stretch.
- Season the sauce with a pinch of nutmeg for extra warmth, if desired.
Troubleshooting
Sauce is too thick.
Thin with a splash of milk or extra heavy cream while stirring over low heat.
Cheese becomes grainy.
Reduce the heat; remove the pan from the burner briefly and keep stirring until smooth.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.
Freezer: Wrap tightly with foil and freeze for up to 2 months. Reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce a day ahead and refrigerate; reheat gently before mixing with pasta.
- Assemble the casserole, cover, and store in the refrigerator for up to 24 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of Five Cheese No Roux No Egg Mac and Cheese in American comfort food cuisine?
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.
What are the traditional regional variations of mac and cheese in the United States?
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.
How is Five Cheese No Roux No Egg Mac and Cheese traditionally served in American family meals?
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.
What occasions or celebrations is Five Cheese No Roux No Egg Mac and Cheese traditionally associated with in American culture?
It’s a popular dish for casual family dinners, birthday parties, Super Bowl gatherings, and Thanksgiving leftovers, prized for its crowd‑pleasing, cheesy comfort.
What makes Five Cheese No Roux No Egg Mac and Cheese special or unique in American comfort cuisine?
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.
What are the most common mistakes to avoid when making Five Cheese No Roux No Egg Mac and Cheese?
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.
Why does this recipe use a butter‑based sauce instead of a traditional flour roux?
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.
Can I make Five Cheese No Roux No Egg Mac and Cheese ahead of time and how should I store it?
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.
What texture and appearance should I look for when the dish is done cooking?
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.
What does the YouTube channel Kimmy’s Kreations specialize in?
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.
How does the YouTube channel Kimmy’s Kreations' approach to American comfort cooking differ from other cooking channels?
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.
Last updated: September 1, 2026
