No Roux Baked Mac and Cheese: A Creamy, Delicious Recipe Without Milk

Are you craving a rich and creamy macaroni and cheese dish but find yourself without milk? Worry no more! This recipe for no roux baked mac and cheese is the perfect solution. I typically pair this with baked pork chops and roasted Brussels sprouts, and it's a match made in heaven.

To start, preheat your oven to 375°F (190°C). Cook your macaroni according to the package instructions until it's al dente, then set it aside. In a large pot, melt 2 tablespoons of butter over medium heat. Add 1/4 cup of all-purpose flour and whisk until a crumble forms - this is your substitute for roux.

Once the mixture is smooth, slowly whisk in 1 cup of grated cheddar cheese, 1/2 cup of grated Parmesan cheese, 1 tablespoon of Dijon mustard, and 1/4 teaspoon of hot sauce. Remove the pot from the heat and stir until the cheese is fully melted and the mixture is smooth.

In a separate bowl, combine 1/4 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Add 2 tablespoons of melted butter to the bowl and mix until the crumbs are evenly coated.

Transfer the cooked macaroni to a baking dish and top it with the cheesy mixture. Sprinkle the breadcrumb mixture evenly over the top of the macaroni. Bake for 25-30 minutes, or until the top is golden brown and the macaroni is heated through.

This no roux baked mac and cheese recipe is quick, easy, and delicious - perfect for a last-minute side dish. And the best part? It's creamy and cheesy without using milk! So next time you're in a pinch and can't find any milk, give this recipe a try. Your taste buds will thank you.

Find these mini casserole pots here for single servings of mac and cheese. Enjoy!

Original Source: This article is based on a personal recipe shared by my best friend, the Tarabelle. She came up with this fantastic substitute for roux when she realized she had no milk left - a true culinary emergency!

No roux baked mac and cheese