Baked Mac and Cheese Without Flour
Assembled in one pot, this easy mac and cheese is gooey and flavourful. It can also easily be make gluten free with the substitution of gluten free noodles and breadcrumbs.
Ingredients
- 500 g (1 lb) elbow macaroni or similar pasta
- 385 ml (14 oz) evaporated milk 1 standard can
- 2 eggs
- 1 tbsp cornstarch/cornflour
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp hot sauce such as Cholula or Frank's
- 70 g (5 tbsp) unsalted butter divided
- 500 g (1 lb) cheddar cheese grated (see note)
- 100 g (1½ cups) panko breadcrumbs
- 10 g (2 tbsp) parmesan cheese finely grated
Instructions
- Preheat oven to 180°C/350°F. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package suggests. Drain the pasta and return to the pot. While the pasta is cooking, whisk together the evaporated milk, eggs, cornstarch, mustard, garlic powder, paprika, turmeric, and hot sauce.
- When the pasta is finished cooking, dot it with 50g (3 tbsp) of butter and add in the cheddar cheese. Stir to combine.
- Pour over the evaporated milk mixture and stir constantly, allowing the residual heat of the pasta to gently melt the cheese and butter.
- Add the remaining 20g (2 tbsp) of butter to a large skillet. Set over medium heat and melt. Once melted, add the breadcrumbs and stir to combine. Remove from the heat, season with salt and pepper and stir in the parmesan cheese.
- Pour the macaroni mixture into a 30cm x 20cm (13in x 9in) baking dish (or any similarly sized dish). Top with the breadcrumb mixture.
- Set the macaroni and cheese atop a rimmed baking sheet and move to the oven. Bake until the topping is deeply golden and the mixture is bubbling - about 20-30 minutes. Allow to cool for 5-10 minutes before serving.
Video
Notes
Do not use pre-grated cheese as these are often treated with anti-coagulents that prevent it from properly melting. For the best success, grate your own cheese from a block for this recipe.
Nutrition
Calories: 816kcal | Carbohydrates: 85g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 763mg | Potassium: 509mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 2mg | Calcium: 818mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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