Mac and Cheese (Without Milk)

Macaroni and cheese with a toasted bread crumb and parsley topping on a wooden cutting board with a green napkin, parsley and garlic cloves.

White Cheddar and mozzarella macaroni and cheese with a toasted breadcrumb, garlic, parsley and lemon zest topping. This decadent, crowd-pleasing dish comes together in just about 30 minutes for a perfect weeknight meal!

5 from 35 votes

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Course: Lunch, Main Course, Pasta

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: small or 2 large

Calories: 706kcal

Equipment

Ingredients

8 oz shells medium or small
6 quarts water salted

Cheese Sauce

2 tablespoons butter unsalted
1 shallot small
4 ounces white cheddar
2 ounces mozzarella
2 ounces cream cheese room temperature, softened
¾ cup cream
½ teaspoon kosher salt or to taste
⅛ teaspoon nutmeg
¼ teaspoon mustard powder

Breadcrumb Topping

1 tablespoon butter unsalted
½ cup breadcrumbs panko
1 clove garlic small
¼ teaspoon kosher salt
2 tablespoons parsley finely chopped
1 teaspoon lemon zest

Instructions

Breadcrumb Topping

Place pan on medium low to medium heat and add butter.
Finely mince the garlic. Zest the lemon. Chop the parsley.
Add garlic, breadcrumbs and salt to the butter once melted. Toast the breadcrumbs until they are light brown in color and the garlic is fragrant, about 2-4 minutes. Be sure not to burn the garlic or the breadcrumbs.
Remove from heat and add parsley and lemon zest to mixture. Set the breadcrumbs aside until the rest of the dish is complete.

Cheese Sauce

Measure all ingredients.
Grate the white cheddar and mozzarella. Finely dice the shallot.
Place medium pot over medium low heat. Add the butter. Once melted, add the shallot. Cook until shallot is softened, 5-10 minutes.
Add in the cream and the cream cheese, stirring until the mixture melts and becomes liquid. Add the salt, nutmeg and mustard powder.
Add the cheese in, little by little, ensuring it has melted before adding more.
Keep the cheese mixture over low heat, stirring often, to ensure it does not burn or coagulate.

Macaroni

Meanwhile, bring large pot of salted water to a boil. Once boiling, add the shells and let cook for 7-8 minutes or just al dente.
Drain the pasta and add to the cheese sauce, stirring to combine. Taste for seasoning and add more salt if needed.
Serve the finished macaroni and cheese in a dish of your choice and spread breadcrumb mixture evenly over each dish.

Notes

If your cheese sauce becomes too thick, turn down the heat and add a little bit of extra cream.
If you cheese sauce is too thin, try turning the heat up slightly and stirring for a little bit longer. If it is still too thin, try adding a little bit more cheese.
Approximate calories are for 4 small servings.
This recipe is great with broccoli. Try adding roasted broccoli for a sophisticated touch.
You can use different shapes of pasta for this recipe. Adjust cooking time to package instructions.
Cooked mac and cheese will last for 3-5 days in the fridge.
Breadcrumb topping should be stored in a separate container in the fridge. Consume within 3-5 days. Reheat in a pan with a little butter or pan spray.

Nutrition