Easy Mac and Cheese No Roux Recipe

Are you craving a creamy macaroni and cheese dish without milk? Look no further! This easy recipe uses alternative ingredients to create a smooth and delicious sauce that will satisfy your cravings.

The idea for this recipe came from my best friend, the Tarabelle, who had no milk left when she wanted to make mac and cheese one day. She was determined to find a solution, and after some experimentation, we created a fabulous, creamy, and delicious macaroni and cheese recipe with no milk!

To start, preheat your oven to 375°F (190°C). Cook your pasta according to the packet instructions until it's al dente. Drain the water and set the pasta aside.

While the pasta is cooking, prepare the sauce. In a large pan, melt the butter over medium heat. Add the flour and stir constantly until you get a smooth paste, also known as the roux. This will be the base of your sauce.

Next, add the grated cheese, chopped tomatoes, and thyme leaves to the pan. Stir well to combine, then season with salt, pepper, and Worcestershire sauce (optional). Bring the mixture to a simmer and let it cook for 5-7 minutes or until the cheese is melted and the sauce is smooth.

Now it's time to add the pasta to the sauce. Combine the cooked pasta and sauce in a large bowl. Stir well to ensure the pasta is fully coated with the creamy sauce.

Transfer the macaroni and cheese to individual mini casserole pots or a deep earthenware dish. Sprinkle some breadcrumbs on top for extra crunch and bake in the preheated oven for 30 minutes, or until golden brown and bubbly.

This easy mac and cheese no roux recipe is perfect for a quick weeknight dinner or a weekend lunch. Serve with a side of green salad and enjoy!

Easy mac and cheese no roux