This culinary preparation involves the oven-cooked amalgamation of macaroni pasta and a cheese sauce, distinguished by the absence of a traditional roux (a cooked mixture of fat and flour). The resultant dish maintains a creamy consistency through alternative thickening agents or techniques. For example, the recipe might employ evaporated milk, cream cheese, or a simple reduction of dairy products for its base.
The significance of omitting the roux lies in its simplification of the cooking process, potentially reducing both preparation time and the risk of lumps forming in the sauce. For individuals seeking a faster, less technically demanding approach to a classic comfort food, this method offers a viable alternative. Historically, baked macaroni and cheese evolved from simple pasta dishes, becoming a staple across various cultures, with regional variations incorporating different cheeses and additions.
