Baked Mac and Cheese Without Flour

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This Baked Mac and Cheese Without Flour is an easy no-boil recipe made with dry elbow macaroni, whole milk, sharp cheddar cheese, and butter. There is no roux and no need to cook the pasta first. Dry mustard and a touch of nutmeg give the cheese sauce extra flavor while the macaroni cooks right in the baking dish.

Prep Time10

Cook Time50

Resting Time10

Total Time1 10

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 352kcal

Author: Gabriela

Equipment

Ingredients

8 ounces dry elbow macaroni about 2 cups
2 ½ cups shredded sharp cheddar cheese divided
4 cups whole milk
2 tablespoons unsalted butter melted
1 teaspoon dry mustard powder
¼ teaspoon ground nutmeg
¾ teaspoon fine salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the uncooked elbow macaroni evenly in the baking dish. Add 2 cups of the shredded cheddar cheese and toss gently to distribute the cheese throughout the pasta.
In a medium bowl, whisk together the whole milk, melted butter, mustard powder, nutmeg, salt, and black pepper.
Pour the milk mixture evenly over the macaroni. Stir gently so the pasta is evenly distributed and as fully submerged as possible in the liquid.
Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
Bake uncovered for 45 minutes. Check the macaroni for tenderness. If necessary, bake for another 5-10 minutes, until the pasta is tender, the mixture is bubbling, and the top is lightly golden.
Remove from the oven and let the mac and cheese rest for 10 minutes before serving. The sauce will continue to thicken as it stands.

Notes

Start checking the pasta at 45 minutes. Overbaking is more likely to make this style of mac and cheese dry.
The casserole may still look a little loose when it comes out of the oven. Give it the full 10-minute resting time before deciding whether it has too much liquid.
Because this recipe contains no flour or roux, the finished sauce will be somewhat different from a stovetop mac and cheese or a traditional béchamel-based version. It should be creamy and cheesy rather than thick and pasty.

Nutrition