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No Bake- No Roux Mac'n'Cheese

No Bake- No Roux Macn'Cheese
No Bake- No Roux Macn'Cheese

Have I ever told you that I love cheese? and have I ever told you that I could potentially eat pasta everyday? Well, this recipe is a no brainer.

It skips the traditional roux-making process, offering a quicker and easier way to prepare a delicious Mac 'n' Cheese. With a creamy mixture of cooking cream, Dijon mustard, and Groningen mustard, combined with the melty Brie cheese, this is also a no-bake version (ensuring no-overcooked pasta) still delivers a satisfyingly rich flavor and crunch, with the toasted buttered breadcrumbs, while the parsley provides a hint of freshness.

This recipe yields 4 portions.


400 grams Gigli pasta (or any pasta shape of your choice)

250 ml cooking cream

1 tablespoon Dijon mustard

1 tablespoon Groningen mustard (or any other mild mustard)

200 grams Brie cheese, rind removed and cubed

Salt and white pepper (to taste)

50 grams breadcrumbs

2 tablespoons butter (melted)

Fresh parsley, chopped (for garnish)


  1. Cook the Gigli pasta according to the package instructions until al dente. Drain and set aside.

  2. In a sauce pan, combine the cooking cream, Dijon mustard, and Groningen mustard. Stir until well combined. Set on low heat, just to warm a bit.

  3. Add the cooked pasta to the creamy mixture and toss to ensure the pasta is evenly coated.

  4. Gently fold in the cubed Brie cheese into the pasta mixture. The residual heat from the pasta and sauce should help melt the cheese easily. Season with salt and pepper to taste.

  5. In a separate skille, combine the breadcrumbs and melted butter, toast until light golden-brown.

  6. Spoon the creamy pasta mixture into individual serving dishes or a large baking dish.Sprinkle the buttered breadcrumbs generously over the top of the pasta, and garnish with freshly chopped parsley.

  7. Serve the no-bake Mac 'n' Cheese immediately while it's still hot and enjoy the creamy, cheesy goodness.



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