This mac & cheese without flour recipe is so easy to make and creamy that no one will notice the lack of flour! Add cooked elbow macaroni with heavy cream, butter, seasonings, and cheddar cheese in just one pot! So skip out on the roux and prepare this simple pasta dish!
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Instructions
Follow the package instructions to cook your 1 lb elbow macaroni until al dente(firm to the bite) in texture. Then drain the pasta and rinse it in cool water. Set aside
Heat the 2 cups heavy cream with ½ cup butter over medium heat in a medium saucepan.
As soon as the butter melts, add the seasoning - 1 teaspoon garlic powder, ½ teaspoon each, salt & pepper, and ½ teaspoon onion powder.
Next, add the grated 3 cups cheddar cheese and stir the mixture until the cheese is melted, then remove the sauce from the heat.
Top the cooked macaroni noodles with the cheese sauce, and stir until the pasta is fully coated. If desired, add more shredded cheese as a garnish, then serve immediately.
Notes
Your sauce will be best if you heat the cream and allow the butter to melt in the sauce. This prevents your sauce from breaking (when there's no flour as the base).
Freshly shredded cheese is best. If you use the pre-shredded cheese from the store you can end up with a grainy cheese sauce.
A bit of American cheese makes this easy stovetop mac and cheese recipe extra creamy.
Alternatively, a few ounces of cream cheese will also add a creamy texture to the sauce plus a nice tangy flavor.
A pinch of ground mustard or paprika are great spices to compliment your mac n cheese flavor.
The optional stir-ins are endless - ham, peas, bacon, brisket, lobster, shrimp, tuna, and jalapenos. This is a great recipe to customize!
To store: Place your cooled leftovers into an airtight storage container and keep them refrigerated for up to 3-4 days.
To freeze: Fully cool the cooked macaroni and cheese then transfer it into an airtight freezer storage container or heavy-duty storage bag. Freeze for up to 2 months. Thaw in the fridge overnight.
To reheat: The pasta absorbs the sauce, so you will need to add some more milk or cream to reheat your mac and cheese best. Reheat in a saucepan over medium-low heat until warmed to your satisfaction. Alternatively, the mac can be baked at 350°F (175°C) or heated in the microwave in short 30-second increments on high heat.