Excerpted from Raquel Pelzel’s Sheet Pan Suppers Meatless.
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Many people love to feel comfortable to eat Mac and Cheese. They also like it to make backed in the oven at home. Formerly, a part of Italy and American cuisine love Mac and cheese recipe with melting cheese with milk made sauce. But if you don’t have milk close to you, you can also make homemade Mac and cheese without milk. The Mac and Cheese without Milk is a hassle-free comfort meal to prepare. In total it takes 35 minutes to make it ready to serve. The preparation may take around 15 minutes if there is no interval in the process. And the cooking takes 20 minutes max.

It’s pretty cool that you can make mac and cheese on a sheet pan in the oven—no fuss, no muss, and no pre-boiling pasta necessary! It’s ultra creamy thanks to evaporated milk, a good bit of heavy cream (you could substitute half-and-half, if you like), and not a shy amount of cheese! For extra nutrition (and less fat) try substituting 1 cup vegetable puree for 1 cup cream. It will be less dairy rich but still creamy and luscious—carrots, cauliflower, and butternut squash all work well. (You can even use jarred baby food in a pinch.)

Serves 6 to 8

No Milk For Mac And Cheese

In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese. Transfer to a 1-qt. Baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes.

Ingredients

• 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
• 2 cups dry, plain bread crumbs (I like Japanese panko)
• 1 cup finely grated Parmigiano Reggiano cheese (preferably freshly grated)
• 1 1/2 cups whole milk
• 1 can (15 ounces) evaporated milk
• 1 1/2 cups heavy (whipping) cream
• 2 tablespoons dehydrated onion
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange cheese)
• 8 ounces (about 2 cups) freshly shredded fontina cheese
• 1 box (16 ounces) elbow macaroni, uncooked

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 375°F.
2. Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
3. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Bake for 25 minutes.
4. Wearing oven mitts, remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
5. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

By ginasheppard

Growing up as a kid my favorite food was mac and cheese. As an adult I have to say this creamy, Mac and Cheese recipe is my favorite of all!

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Ingredients

• 2 cups dry small elbow macaroni or shells
• 1/4 cup (butter or margarine, cut into pieces, about a 1/2 stick
• 1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
• 2 large eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon ground white pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup (4 ounces) American cheese, cut into pieces

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.
Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted.
Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir.
Cook over low heat, stirring constantly until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
FOR FREEZE AHEAD:
Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350°F.
Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

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