5-cheese Mac and Cheese! No Roux, No Egg!
Directions
- 1Add chicken bouillon to boiling water.
- 2Add salt to the boiling water.
- 3Add macaroni to the boiling water and mix immediately.
- 4Do not add oil to the pasta water.
- 5Grate five different cheeses using a food processor.
- 6Add butter to a pan.
- 7Add garlic paste to the pan with butter.
- 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.
- 12Cut the heat from the pan.
- 13Add Gruyere cheese to the pan.
- 14Add about 1/3 of the mixed cheese to the pan.
- 15Mix in the cheeses with the sauce.
- 16Add half of the cheese sauce to the cooked macaroni.
- 17Add another 1/3 of the cheese to the macaroni.
- 18Save the remaining cheese for the top.
- 19Mix the macaroni and cheese until fully combined.
- 20Transfer the mac and cheese to a baking dish.
- 21Bake at 425 degrees Fahrenheit for at least 5-10 minutes until the cheese is brown on top.
Ingredients
- Chicken bouillon
- Salt
- Macaroni pasta
- Butter
- Garlic paste
- Garlic powder
- Onion powder
- Smoked paprika
- 1.5 cups Heavy cream
- Gruyere cheese
- Mixed cheese
Equipment
PotFood processorPanSpatulaBaking dish
Tips
- Do not add oil to the pasta water.
- Bake until the cheese turns brown on top.
- The macaroni and cheese should be firm when it sits for a while.
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