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

10 mins
Serves 1
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Directions

  1. 1Add chicken bouillon to boiling water.
  2. 2Add salt to the boiling water.
  3. 3Pour macaroni pasta into the boiling water.
  4. 4Mix the pasta immediately.
  5. 5Grate the five different cheeses using a food processor.
  6. 6Add butter to a pan.
  7. 7Add garlic paste to the pan.
  8. 8Add garlic powder to the pan.
  9. 9Add onion powder to the pan.
  10. 10Add smoked paprika to the pan.
  11. 11Add about 1.5 to 2 cups of heavy cream to the pan and mix.
  12. 12Turn off the heat.
  13. 13Add Gruyère cheese to the sauce.
  14. 14Add about one-third of the mixed cheese to the sauce.
  15. 15Mix in the cheeses until fully incorporated.
  16. 16Pour half of the cheese sauce over the cooked macaroni pasta.
  17. 17Add another one-third of the mixed cheese to the pasta and sauce mixture, saving the rest for the top.
  18. 18Mix the pasta, sauce, and cheese together.
  19. 19Transfer the mac and cheese to an oven-safe dish.
  20. 20Top with the remaining mixed cheese.
  21. 21Bake at 425°F for at least 5-10 minutes until the cheese is brown on top.

Ingredients

  • chicken bouillon
  • water
  • salt
  • macaroni pasta
  • butter
  • garlic paste
  • garlic powder
  • onion powder
  • smoked paprika
  • 1.5 cups heavy cream
  • 2 cups heavy cream
  • Gruyère cheese
  • mixed cheese

Equipment

potspatulafood processorfrying panlarge bowloven-safe dish

Tips

  • Do not add oil when boiling pasta.
  • Do not use pre-bagged shredded cheese as the starch can make the mac and cheese dry.
  • Bake at 425°F for at least 5-10 minutes until the cheese is brown on top.