5-cheese Mac and Cheese! No Roux, No Egg!
Directions
- 1Add chicken bouillon to boiling water.
- 2Add salt to the boiling water.
- 3Pour macaroni pasta into the boiling water.
- 4Mix the pasta immediately.
- 5Grate the five different cheeses using a food processor.
- 6Add butter to a pan.
- 7Add garlic paste to the pan.
- 8Add garlic powder to the pan.
- 9Add onion powder to the pan.
- 10Add smoked paprika to the pan.
- 11Add about 1.5 to 2 cups of heavy cream to the pan and mix.
- 12Turn off the heat.
- 13Add Gruyère cheese to the sauce.
- 14Add about one-third of the mixed cheese to the sauce.
- 15Mix in the cheeses until fully incorporated.
- 16Pour half of the cheese sauce over the cooked macaroni pasta.
- 17Add another one-third of the mixed cheese to the pasta and sauce mixture, saving the rest for the top.
- 18Mix the pasta, sauce, and cheese together.
- 19Transfer the mac and cheese to an oven-safe dish.
- 20Top with the remaining mixed cheese.
- 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.
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