Creamy Baked Mac And Cheese With No Egg

By: Liz Perry

By: Liz Perry

"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."

Click here for the recipe

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

Preheat oven to 350 degrees.
Cook panko bread crumbs in olive oil over medium heat for 4-5 minutes, until golden brown.
Cook pasta in heavily salted water. Bring to boil, reduce to medium, and cook for 5 minutes. Drain pasta.
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.
Stir, then add cream cheese and sour cream. Top with Italian cheese and panko. Bake another 10 minutes.
Let cool 10 minutes before serving. Sprinkle with additional Italian seasoning, salt and pepper if you wish.