No Roux Mac and Cheese

Homemade macaroni and cheese has to be one of the most beloved foods, and we're changing up the classic a bit with this easy mac and cheese recipe. There's no roux and no flour! This recipe relies on plenty of shredded sharp cheddar, sour cream, cottage cheese, and milk with a crunchy breadcrumb topping for big, creamy flavor.

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8 oz dry macaroni noodles Salt 1 1/2 cups shredded sharp cheddar cheese 1 cup sour cream 1 cup cottage cheese 1/2 cup milk 1/2 tsp ground mustard 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp ground black pepper 1/4 cup butter, melted 1/4 cup Panko bread crumbs 1/4 tsp paprika 1 tbsp chopped green onion

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Ingredients

Preheat oven to 350 degrees.

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Cook pasta according to package directions for al dente pasta in salted water. The water should taste "salty like the sea". Drain and return to the pot.

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Add the shredded cheddar cheese, sour cream, cottage cheese, milk, ground mustard, garlic, 1/2 tsp salt, and pepper and stir until well combined.

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Lightly grease a 9×13 inch baking dish with cooking spray. Spread the mac and cheese mixture into the dish.

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Combine the melted butter, bread crumbs, and paprika and sprinkle evenly over the mac and cheese. Bake for 30 minutes, until mixture is bubbly and melty and the bread crumbs are browned. Broil for 30 seconds to give color if needed.

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Enjoy!

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