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Mac & Cheese Without Milk

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 556

Ingredients

  • ½ lb. uncooked elbow pasta
  • 1 ½ Tbsp. all-purpose flour
  • 1 ½ Tbsp. butter
  • ¾ cups heavy cream
  • 2 ½ cups water
  • 6 oz. freshly grated cheddar
  • ¼ tsp. salt or more to taste
  • ¼ tsp. freshly ground pepper or more to taste
  • Optional: 1 finely minced garlic clove

Instructions

  • All ingredients ready? Let's begin!
  • In a large stockpot over medium-high heat, melt the butter. Add the minced garlic here if using. Then, sprinkle the flour over the melted butter and whisk until combined. Cook for 2-3 minutes, whisking frequently until the mixture looks lightly toasted. You have just made a roux.
  • Continue whisking as you pour in 1 cup of water. Once combined and completely smooth, add the remaining water and cream. Whisk well until combined and there are no clumps.
  • Now, stir in the uncooked pasta, salt, and black pepper. With a wooden spoon, press the pasta down so that it’s fully submerged in the liquid.
  • Cover the pot and bring it to a boil over high heat. Then reduce the heat to medium-low and cook covered for 5 minutes, stirring occasionally. Take off the lid and simmer for another 3-5 minutes or until the pasta is al dente (still slightly chewy but not hard).
  • Remove the pot from the stove and stir in the grated cheese until melted and incorporated. Taste and season with more salt and pepper if needed.
  • Serve immediately with a sprig of parsley to garnish. Enjoy!

Video

Nutrition

Calories: 556kcal | Carbohydrates: 49g | Protein: 19g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 426mg | Potassium: 213mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 0.3mg | Calcium: 358mg | Iron: 1mg