Ingredients for Macaroni Cheese Flourless Sauce
- 2 cups milk
- 1/2 cup plain yogurt
- 1/4 cup dry vermouth
- 3 large eggs
- Cayenne
- Salt
- Pepper
- 12 ounces shredded sharp cheddar cheese (or Gruyere/blend), plus 1 cup shredded cheese (for topping)
- 1 pound elbow macaroni
- 1/2 cup breadcrumbs
- 4 tablespoons butter
- Cooking spray, as needed for greasing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Macaroni Cheese Flourless Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Macaroni Cheese Flourless Sauce
- Preheat oven to 350°F (175°C).
- Cook 1 pound elbow macaroni according to package directions until al dente. Drain and set aside.
- In a medium saucepan, combine 2 cups milk, 1/4 cup dry vermouth, and 1/2 cup plain yogurt. Heat over medium heat until just simmering. Remove from heat.
- In a separate bowl, whisk 3 large eggs.
- Slowly temper the eggs by whisking in a small amount of the hot milk mixture, then gradually incorporate the remaining milk mixture, whisking constantly.
- Return the egg-milk mixture to the saucepan. Cook over low heat, stirring frequently, until the sauce begins to thicken slightly (about 5-7 minutes).
- Reduce heat to low and stir in 12 ounces of your favorite shredded cheese (cheddar, Gruyere, or a blend) until completely melted and smooth.
- Add the cheese sauce to the cooked macaroni and stir gently to combine.
- Lightly grease a 2-quart baking dish with cooking spray.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- Top with 1 cup of shredded cheese, 1/2 cup breadcrumbs, and 4 tablespoons of butter cut into small pieces.
- Bake for 35-40 minutes, or until golden brown and bubbly. If desired, broil for 1-2 minutes to enhance browning.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
20g
Fat
153g
Carbs
26g
