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Creamy Baked Mac And Cheese With No Egg
Creamy Baked Mac And Cheese With No Egg
"Heads up, this creamy homemade mac and cheese is a splurge meal. It’s not healthy but it’s soooo good. It’s creamy, flavorful and comforting — everything a good baked mac and cheese should be. This creamy baked mac and cheese does NOT have eggs. Funny enough, when I’ve mentioned this to people, they’re like wait eggs in mac and cheese? Yes, it’s a thing, and when you start looking into most of the traditional southern recipes, they do have eggs. I personally don’t eat eggs and don’t like them. But I also find that baked mac and cheese made with egg does that kind of curdling thing where the cheese clumps up. I like my homemade mac and cheese smooth and creamy. Getting rid of the eggs fixes that, plus I added a couple of ingredients to make sure it’s the most satisfying, smooth texture possible."
Serves4 Servings
Preparation Time10 min
Cooking Time25 min
Cooking MethodOven
Cooking Vessel Size9 x 9 baking dish or small Dutch oven
Ingredients
- Extra Virgin Olive Oil
- Panko Bread Crumbs
- Short Cut Pasta
- Milk
- Butter
- Flour
- Salt, Pepper, Mustard, Italian Seasoning
- Cheddar and Italian Blend Cheese
- Cream Cheese
- Sour Cream
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Preheat oven to 350 degrees.
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Cook panko bread crumbs in olive oil over medium heat for 4-5 minutes, until golden brown.
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Cook pasta in heavily salted water. Bring to boil, reduce to medium, and cook for 5 minutes. Drain pasta.
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Melt butter in microwave or on the stove (should take less than a minute). Using a fork, mix melted butter with flour, pepper, salt, Italian seasoning, and mustard in baking dish. Using a whisk, mix in milk. Stir in cheese, then noodles. Bake for 10 minutes.
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Stir, then add cream cheese and sour cream. Top with Italian cheese and panko. Bake another 10 minutes.
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Let cool 10 minutes before serving. Sprinkle with additional Italian seasoning, salt and pepper if you wish.
