Macaroni & Cheese Without Milk & Flour | Easy Mac & Cheese Recipe | macaroni and cheese without milk | Baking tips and tricks

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Macaroni & Cheese Without Milk & Flour | Easy Mac & Cheese Recipe
Disclaimer – This is my version of a Mac & Cheese and in no way do I claim this to be authentic. This is just the way I like to make it.

Hello there! Looking for some comfort food that feels like a warm hug? You have clicked the right button. This mac and cheese has been on my personal book for years! I love making it this way and whenever I’ve made this, people have gone gaga over it. I don’t use milk or flour. The main binding agents are hot water (yes!) and fresh cream. I have tried to explain the steps in detail in the video.

I hope you give this recipe a try and I promise it will add some cheer to your life. Lots of love to you guys.

Written recipe –

Ingredients

1 cup breadcrumbs
1/4 tsp black pepper powder (for flavouring the breadcrumbs)
1 cup elbow macaroni
2 tbsp cooking oil (any neutral oil like Sunflower/Canola etc.)
2 tbsp butter (25 grams)
1 cup finely chopped onions
3 medium cloves of garlic, finely chopped
6 cups of boiling hot water
3 cups elbow macaroni
1/2 cup fresh cream
1/2 tbsp freshly ground black pepper powder
1/2 tsp Oregano
1/2 tsp chilli flakes (optional)
1 tsp dried mix herbs (if any)
Salt to taste
150 g grated processed cheese 

Directions

Heat a skillet and add the breadcrumbs. Keep stirring the breadcrumbs on medium to low flame till they start to turn golden brown. Do not burn.

Season the breadcrumbs with salt and black pepper powder. Set aside for later.

Heat oil in a skillet or pot. Add the butter and mix the two fats. Add the chopped onions and saute till they turn aromatic and slightly golden brown.

Once the onions are soft, add the garlic and saute till it assimilates with the oils and the onion.

Once the onions and garlic is cooked and do not contain any rawness, add the hot water and the cream. Mix well and let it come to a boil.

Add the elbow macaroni into the boiling base and stir well.

Season with salt, black pepper powder, and the herbs. I like to add chilli flakes for some heat, you can skip it if you do not want it.

Once everything is well combined, cover and let the macaroni cook on medium to low flame for 10-15 minutes (or till soft). Keep checking from time to time to prevent it from burning.

Take lid off and stir till you get a creamy consistency. Add in the rest of the cream and cheese and mix well.

Serve hot with a generous topping of the toasted breadcrumbs. Enjoy! 

Find me on Instagram – www.instagram.com/slurrpilicious

Join me on Facebook – www.facebook.com/slurrpilicious
macaroni and cheese without milk

Disclaimer – This is my version of a Mac & Cheese and in no way do I claim this to be authentic. This is just the way I like to make it.

Hello there! Looking for some comfort food that feels like a warm hug? You have clicked the right button. This mac and cheese has been on my personal book for years! I love making it this way and whenever I’ve made this, people have gone gaga over it. I don’t use milk or flour. The main binding agents are hot water (yes!) and fresh cream. I have tried to explain the steps in detail in the video.

I hope you give this recipe a try and I promise it will add some cheer to your life. Lots of love to you guys.

Written recipe –

Ingredients

1 cup breadcrumbs
1/4 tsp black pepper powder (for flavouring the breadcrumbs)
1 cup elbow macaroni
2 tbsp cooking oil (any neutral oil like Sunflower/Canola etc.)
2 tbsp butter (25 grams)
1 cup finely chopped onions
3 medium cloves of garlic, finely chopped
6 cups of boiling hot water
3 cups elbow macaroni
1/2 cup fresh cream
1/2 tbsp freshly ground black pepper powder
1/2 tsp Oregano
1/2 tsp chilli flakes (optional)
1 tsp dried mix herbs (if any)
Salt to taste
150 g grated processed cheese 

Directions

Heat a skillet and add the breadcrumbs. Keep stirring the breadcrumbs on medium to low flame till they start to turn golden brown. Do not burn.

Season the breadcrumbs with salt and black pepper powder. Set aside for later.

Heat oil in a skillet or pot. Add the butter and mix the two fats. Add the chopped onions and saute till they turn aromatic and slightly golden brown.

Once the onions are soft, add the garlic and saute till it assimilates with the oils and the onion.

Once the onions and garlic is cooked and do not contain any rawness, add the hot water and the cream. Mix well and let it come to a boil.

Add the elbow macaroni into the boiling base and stir well.

Season with salt, black pepper powder, and the herbs. I like to add chilli flakes for some heat, you can skip it if you do not want it.

Once everything is well combined, cover and let the macaroni cook on medium to low flame for 10-15 minutes (or till soft). Keep checking from time to time to prevent it from burning.

Take lid off and stir till you get a creamy consistency. Add in the rest of the cream and cheese and mix well.

Serve hot with a generous topping of the toasted breadcrumbs. Enjoy! 

Find me on Instagram – www.instagram.com/slurrpilicious

Join me on Facebook – www.facebook.com/slurrpilicious