Easy Baked Mac and Cheese (5 Ingredients, No Roux)
This easy baked mac and cheese layers cooked macaroni with flour, butter and grated cheddar, then milk is poured over and it bakes into a creamy, golden casserole with no roux or cheese sauce to stir.
Servings: 5
Calories: 968.1kcal
Equipment
- 1 Large pot https://amzn.to/46sNleK
- 1 9x13 baking dish https://amzn.to/3tkmzqn
- 1 Cheese grater https://amzn.to/3PAoD5a
Ingredients
- 2 ½ cups uncooked macaroni
- 2 ½ tbsp flour
- 1 ¼ tsp salt
- 1 teaspoon black pepper or to taste
- 4 tbsp butter, thinly sliced
- 3 cups shredded cheddar cheese mild or sharp, your preference
- 1 cup whole milk
Instructions
- Preheat oven to 350℉ and spray 9x13 baking dish or a large ovenproof bowl with cooking spray.
- Cook the pasta until tender and then drain it.2 ½ cups uncooked macaroni
- Mix all of the dry ingredients together and then set them aside.2 ½ tbsp flour, 1 ¼ tsp salt, 1 teaspoon black pepper
- Place half of the macaroni inside your baking dish. Sprinkle half of the flour mixture over the top and then top it with half of the butter slices. Sprinkle 1½ cups of cheese over the top and repeat.4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese
- Pour milk over the entire macaroni and cheese casserole.1 cup whole milk
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
Notes
Cheese: Grate cheddar from a block. Pre-shredded cheese has an anti-caking coating that can make it grainy.
Storage: Refrigerate leftovers in an airtight container for up to 5 days and reheat in the microwave.
Make ahead: Layer everything except the milk, cover and refrigerate up to a day. Add the milk right before baking and allow a few extra minutes covered.
Nutrition
Calories: 968.1kcal