No-Egg, No-Roux Baked Mac and Cheese

Ingredients

• 6 cup Water (For boiling pasta)
• 1 cube Chicken bouillon cube (Adds flavor to the pasta water; can use vegetable bouillon for a vegetarian version)
• 1 tsp Salt (For the pasta water)
• 1 lb Elbow macaroni (or other short pasta) (Prefer a sturdy shape that holds sauce well)
• 8 oz Extra sharp cheddar cheese (Shred yourself for best melt; 8 oz for sauce)
• 4 oz Mozzarella cheese (Shred; adds stretchiness)
• 4 oz Gruyère cheese (Shred; gives nutty depth to sauce)
• 1.5 cup Heavy cream (Full‑fat for a silky sauce)
• 0.5 tsp Smoked paprika (Adds color and subtle smoky flavor)
• 0.25 tsp Salt (additional) (Adjust to taste after sauce is made)
• 4 oz Extra shredded cheddar cheese (for topping) (Adds a golden, bubbly crust)

Instructions

1. Flavor the cooking water

   Fill a large pot with 6 cups of water, add 1 chicken bouillon cube and 1 tsp salt. Bring to a rolling boil.

   Time: PT5M

2. Cook the pasta

   Add the 1 lb elbow macaroni to the boiling water, stir immediately for 10 seconds to prevent sticking, and cook according to package directions (about 10 minutes) without adding oil.

   Time: PT10M

3. Drain the pasta

   When the pasta is done, pour it into a colander and let it drain completely. Do not rinse.

   Time: PT2M

4. Shred the cheeses

   Using a KitchenAid stand mixer with the shredding attachment (or a hand grater), shred the cheddar, mozzarella, and Gruyère cheeses into separate bowls.

   Time: PT5M

5. Heat the cream and season

   In a medium saucepan, pour in 1.5 cups heavy cream, add ½ tsp smoked paprika and a pinch (¼ tsp) salt. Warm over medium heat until just simmering, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Melt the cheese into the cream

   Remove the saucepan from heat. Add 8 oz shredded cheddar, 4 oz mozzarella, and 4 oz Gruyère (half of each cheese) to the hot cream. Stir continuously until the cheese is fully melted and the sauce is smooth.

   Time: PT2M

7. Combine pasta and sauce

   Transfer the drained pasta back into the pot or a large mixing bowl. Pour the cheese‑cream sauce over the noodles and toss until every piece is evenly coated.

   Time: PT2M

8. Assemble in baking dish

   Spread the mac and cheese mixture evenly in a 9×13‑inch oven‑safe baking dish. Sprinkle the remaining 4 oz shredded cheddar (or your chosen topping cheese) over the top and smooth it out.

   Time: PT3M

9. Bake until bubbly

   Place the dish in a pre‑heated oven at 425°F. Bake for about 5 minutes, or until the top cheese is melted, bubbly, and lightly golden.

   Time: PT5M

   Temperature: 425°F

10. Rest and serve

    Remove the dish from the oven and let it sit for 2 minutes before serving to allow the sauce to set.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken bouillon cube: vegetable bouillon cube, soy sauce (1 tsp)
• Instead of Salt: kosher salt
• Instead of Elbow macaroni (or other short pasta): cavatappi, penne
• Instead of Extra sharp cheddar cheese: sharp white cheddar
• Instead of Mozzarella cheese: low‑moisture mozzarella
• Instead of Gruyère cheese: Swiss cheese, Emmental
• Instead of Heavy cream: half‑and‑half (will be thinner), whole milk + butter
• Instead of Smoked paprika: regular paprika, chipotle powder (use less)
• Instead of Salt (additional): sea salt
• Instead of Extra shredded cheddar cheese (for topping): Monterey Jack, Mozzarella

Equipment Needed

• Large pot
• Colander
• KitchenAid stand mixer with shredding attachment (or hand grater)
• Measuring cups and spoons
• Saucepan (medium)
• Silicone spatula or wooden spoon
• 9×13‑inch oven‑safe baking dish
• Oven
• Timer
• Cutting board (optional)

Critical Steps — Do Not Skip

• Season the pasta water with bouillon and salt before cooking.
• Do not add oil to the boiling water; it prevents sauce adhesion.
• Turn off the heat before adding cheese to the cream to avoid curdling.
• Bake only until the cheese on top is melted and bubbly (about 5 minutes at 425°F).

Chef Tips from the Video

• Use a mix of sharp cheddar and a melt‑friendly cheese like mozzarella for the best flavor and stretch.
• If you prefer a spicier kick, add a pinch of cayenne with the smoked paprika.
• For a crispier top, sprinkle a thin layer of panko breadcrumbs mixed with a little melted butter before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in a 350°F oven.

Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and bake at 375°F until heated through.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 6 and refrigerate; reheat gently before mixing with pasta.
• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.