Are you looking for a creamy and delicious baked macaroni and cheese without using a roux? Look no further! In this recipe, we'll show you how to make a classic stovetop mac and cheese, but with a twist - we're skipping the roux.

Make your bechamel into a mornay sauce by adding your choice of cheese. This will give your mac and cheese a rich and creamy flavor. You can use a combination of cheddar and other cheeses that melt well for the best results. Avoid using cheeses like Parmesan, as they don't melt as well and are better suited as a topping.

While you may be tempted to throw in any old cheese you have on hand, it's worth taking the time to choose the right ones. A good rule of thumb is to use a combination of cheddar and other melty cheeses like Gruyère or Gouda. This will give your mac and cheese a creamy texture and a rich flavor.

One thing to keep in mind when making baked macaroni and cheese without a roux is the importance of not over-thickening the sauce. Too much butter and flour can make the sauce too thick and glue-like, which can negatively impact the creaminess of the dish. Start with a small amount of flour and butter and gradually add more until you reach the desired consistency.

So, what makes the perfect mac and cheese in your opinion? Is it good ol Kraft right out of the box, or do you prefer homemade thick and cheesy on the stovetop? Maybe it's baked with a crispy topping and lots of ingredients inside. Whatever your preference, there's no denying that homemade mac and cheese is a classic comfort food that can't be beat.

By following these simple steps and tips, you'll be well on your way to making a delicious baked macaroni and cheese without using a roux. So go ahead, give it a try, and enjoy the creamy goodness!

Baked mac and cheese no roux