I recommend using the regular kind of pasta shells for this for the best results. Top with the Panko/cheese mixture and bacon.īake for 15-20 minutes until golden brown and bubbly. To make the best and easy baked mac and cheese without roux or extra flour, make sure to use the best quality macaroni pasta shells. Stir in the remaining cheese (1 1/4 cup fontina, 1 cup white cheddar, 1/2 cup asiago, 1/2 cup parmesan, 1/2 cup swiss) until melted.Īdd the sauce to the pasta and then pour into the pan. While stirring, slowly stream in the milk, whisking constantly while cooking until it thickens (5-7 minutes). Whisk in the flour and cook for 2-3 minutes to make a roux. Remove to a paper towel lined plate and crumble into pieces when cooled.Īdd butter to the bacon grease in the pan and melt over medium heat. Set aside.Ĭook bacon in a large pot until crisp. In a small mixing bowl, combine 1/4 cup fontina, 1/2 cup white cheddar, 1/4 cup asiago, 1/4 cup Parmesan, 1/4 cup Swiss, and Panko.

Make a roux by melting butter in a saucepan, adding flour, salt and pepper, and stirring until thick. MAC AND CHEESE No roux No flour, this comfort food classic is easy to make yet it’s rich, creamy, cheesy, and decadent. Preheat oven to 450 degrees F and grease a 9×13 inch pan with butter.īoil pasta in salted water according to package. Cook macaroni according to package directions, then drain. This creamy Mac & Cheese reaches its full potential with 5 different cheese, bacon, and crispy Panko. Boil 2 cups of macaroni noodles then drain stir in 2 tablespoons of butter whisk together 1 cup of milk and 2 tablespoons of flour stir milk mixture into.

Baked mac and cheese without a roux