Easy Macaroni and Cheese Recipe No Flour

My Creamy, Dreamy No-Flour Mac and Cheese

Let me share with you my absolute favorite way to make macaroni and cheese without flour. This recipe has been my go-to for years, especially when I’m craving something comforting but don’t want to fuss with making a roux. It’s creamy, cheesy, and oh-so-satisfying. Plus, it’s so easy that I can whip it up even on my busiest nights!

My Simple Ingredients

• 16 oz (450g) elbow macaroni (I sometimes use shells or cavatappi for fun)
• 2 cups (500ml) whole milk
• 1 can (14 oz/400g) evaporated milk (this is my secret for extra creaminess without flour)
• 3 cups (300g) shredded cheddar cheese (I like to use a sharp cheddar for more flavor)
• 1 cup (100g) shredded mozzarella cheese (for that gooey stretch)
• 4 oz (115g) cream cheese, softened and cubed
• 2 tablespoons butter
• 1 teaspoon mustard powder (this enhances the cheese flavor)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: A dash of hot sauce or paprika for extra zing

My Easy, No-Flour Mac and Cheese Process

1. First, I bring a large pot of salted water to a boil and cook my macaroni according to the package instructions, but I usually take it out a minute early as it’ll continue cooking in the sauce. I drain it well but don’t rinse – that starch helps the sauce stick!
2. In the same pot (I love one-pot recipes!), I pour in the whole milk and evaporated milk. I heat this over medium heat until it’s just starting to simmer, stirring occasionally to prevent scalding.
3. Next, I lower the heat and add my cream cheese and butter. I stir until they’re melted and well combined with the milk mixture.
4. Now for the best part – I add my shredded cheddar and mozzarella cheeses in handfuls, stirring after each addition until the cheese is fully melted. This gradual adding prevents clumping and ensures a smooth sauce.
5. I sprinkle in the mustard powder, garlic powder, salt, and pepper. If I’m feeling spicy, this is when I add a dash of hot sauce or paprika.
6. Finally, I fold in my cooked macaroni, making sure every piece is coated in that luscious cheese sauce. I let it sit for a couple of minutes – the sauce will thicken as it cools slightly.

Why I Love This No-Flour Mac and Cheese

This recipe has become my favorite for so many reasons:

• It’s incredibly creamy without the need for a flour-based roux, which means fewer steps and less chance of lumps.
• The evaporated milk adds richness and helps create a smooth sauce that clings to the pasta perfectly.
• It’s customizable – I can easily switch up the cheeses or add in extras like bacon or breadcrumbs on top.
• It’s a one-pot wonder, which means less cleanup (always a win in my book!).
• It reheats beautifully, so I often make a big batch for easy leftovers.

My Favorite Variations

While this classic version is hard to beat, I love to mix it up sometimes:

• Lobster Mac: I fold in some cooked lobster meat for a luxurious twist.
• Buffalo Chicken: I add shredded cooked chicken and a splash of buffalo sauce.
• Veggie Loaded: I stir in some steamed broccoli or peas for a pop of color and extra nutrition.
• Truffle Mac: A drizzle of truffle oil just before serving takes it to gourmet levels.

My Pro Tips

• I always grate my own cheese rather than using pre-shredded. It melts much better and doesn’t have any anti-caking agents that can make the sauce grainy.
• If the sauce seems too thick, I thin it out with a splash of warm milk. If it’s too thin, I let it sit for a few minutes – it thickens as it cools.
• For a crunchy topping, I sometimes transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and extra cheese, and broil for a few minutes until golden.

This easy, no-flour mac and cheese has been my comfort food hero more times than I can count. It’s creamy, cheesy perfection that comes together in a flash. I hope it becomes a favorite in your kitchen too. Happy cooking!