No Roux 3 Cheese Baked Macaroni
✨The only macaroni and cheese recipe you need for Thanksgiving 🦃⬇️
Ingredients
* 1 lb Dry Pasta
* 3 tbsp Salt
* 4 tbsp Butter melted
* 1/2 cup Sour cream
* 1 tbsp All Purpose Seasoning
* 2 1/2 cups Half and Half
* 2 lbs Cheddar cheese shredded
* 1 lb Mozzarella cheese shredded
* 1 lb Colby Jack cheese shredded
* 3 tbsp butter, cubed optional
* paprika, optional
Instructions
* Preheat oven to 375°
* Follow the package directions to cook the pasta and add 3 tbsp of salt to the water. Cook until al dente (cooked, but not too soft). The pasta will cook again in the oven. Drain the pasta then add to a large bowl.
* Add in the melted butter and sour cream into the pasta and mix until fully covered and combined.
* Add in half of cheddar cheese, mozzarella, and colby jack to the pasta bowl. Then add 1 cup of the half and half and mix until fully combined.
* Coat your baking dish with nonstick cooking spray or butter.
* Pour half of the noodles into the baking dish. Add half of the remaining cheeses to fully cover. Pour 1 cup half and half over the noodles and cheese.
* Add the rest of the noodles to the baking dish. Top with the remaining cheeses.
* Pour 1/2 cup of half and half over the top. Optional: Add a few tbsps of butter and sprinkle a little paprika over the top for color.
* Bake in oven uncovered for 30-40 minutes or until the macaroni is browned.
* Allow the macaroni and cheese to set for at least 10-15 minutes before serving.
If you're looking for a creamy, delicious baked macaroni and cheese recipe that doesn't require making a roux, this no roux 3 cheese baked macaroni is an excellent choice. Using a blend of cheddar, mozzarella, and Colby Jack cheeses gives the dish a rich and balanced flavor that satisfies every cheese lover. The addition of sour cream and half and half instead of a traditional heavy cream or milk-based sauce keeps the texture smooth and creamy without the need for a flour-butter roux, simplifying the cooking process. To get the perfect al dente pasta, it's important to cook the dry pasta just until tender but still firm, as it will continue cooking during baking. Adding salt to the boiling water enhances the pasta’s flavor right from the start. After draining, mixing in melted butter and sour cream coats the noodles nicely, ensuring every bite is flavorful. Layering the noodles and cheese in the baking dish with half and half poured over creates distinct flavorful layers that meld during baking. Sprinkling paprika on top adds a beautiful golden color and a subtle smoky note, while optional cubes of butter on the surface can help brown the top for that extra decadent crust. Baking uncovered at 375°F for about 30-40 minutes allows the cheese to melt and brown nicely without drying out the macaroni. Letting the baked macaroni and cheese rest for 10-15 minutes before serving ensures it sets properly, making it easier to serve and enhancing the flavors. This recipe is especially suited for holiday gatherings like Thanksgiving, offering a comforting, crowd-pleasing side dish that pairs well with turkey and other festive mains. For those who prefer, customizing the seasoning with all-purpose seasoning or adding a touch of garlic powder or mustard powder can further elevate the flavors. You can even experiment by swapping out one of the cheeses for Gruyère or Parmesan to add different cheese profiles, keeping the no-roux technique intact. This no roux 3 cheese baked macaroni is versatile, simple, and sure to become a favorite comfort food recipe in your household.
I also use a block of cracker barrel sharp cheddar.