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Easy No-Roux, No-Egg Mac & Cheese

This quick and simple mac and cheese recipe requires no roux or eggs, making it the perfect comfort food for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni Cook according to package directions.
  • 2 cups shredded cheese (cheddar or a mix) A mix of cheeses can enhance flavor.
  • 2 cups milk Adjust based on desired consistency.
  • 1/4 cup butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder (optional) For extra flavor.
  • 1/2 tsp onion powder (optional) For added taste.

Method
 

Preparation
  1. Cook the elbow macaroni according to package directions until al dente, then drain.
  2. In a large pot, combine the cooked macaroni, shredded cheese, milk, butter, salt, pepper, garlic powder, and onion powder.
  3. Stir over medium heat until the cheese is melted and the mixture is creamy.
  4. Serve warm and enjoy your stress-free, creamy mac and cheese!

Notes

To store leftovers, let the mac and cheese cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just make sure to thaw it before reheating. Stir continuously while heating to avoid the cheese sticking to the bottom.