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No-Egg, No-Roux Baked Mac and Cheese
A quick, creamy baked mac and cheese that skips the traditional roux and eggs. Pasta is flavored in the cooking water with chicken bouillon, then tossed in a rich cheese‑cream sauce and finished under a hot oven for a perfect cheese pull.
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Critical Success Points
- • Season the pasta water with bouillon and salt before cooking.
- • Do not add oil to the boiling water; it prevents sauce adhesion.
- • Turn off the heat before adding cheese to the cream to avoid curdling.
- • Bake only until the cheese on top is melted and bubbly (about 5 minutes at 425°F).
Safety Warnings
- • Heavy cream can cause severe burns; handle with care and keep away from children.
- • The oven and baking dish will be extremely hot; use oven mitts.
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