Simple Mac and Cheese without Flour

The mac and cheese recipe without flour is a creamy, cheesy delight that you will make again and again. This simple dish is the ideal meal for a busy weeknight. It's quick to make, delicious, and always a hit with the kids.

Try more of our creamy mac recipes: Cream Cheese Mac and Cheese, Tuna Mac and Cheese, or Pork Belly Mac and Cheese. 

No milk? No problem!
Check out our super-fast Mac and Cheese without Milk.

Featured comments:

Laura: Thanks a million for this recipe! It is the BEST mac & cheese ever. I used seasoned salt and it didn't affect the finished dish.

Ariel TD: The only complaint I've heard is "Why didn't you make more?" thank you for sharing!

Recipe ingredients

• Pasta: Elbow macaroni is the typical choice. However, rest assured, the dish will taste just as excellent with your pasta of choice. It's preferable, however, to use a short kind of pasta.
• Cheddar: About 2 cups of shredded Cheddar. I like using sharp cheddar cheese; it has the best flavor.

Tip: Buy a block of cheese and grate it yourself on the box grater or in the food processor. Don't use already-grated cheese; its additives will prevent it from melting nicely, so the dish will not have that desired creamy texture.

• American cheese makes the dish creamier than you could possibly imagine. I find it is a must in this recipe.
• Half and half: You can use only heavy cream or just whole milk if you like.
• The whole milk might seem like a feeble attempt to lower the calorie count in this dish, but it works fine, so I keep using it. Anything counts, I suppose.
• Other ingredients: A little butter, mustard, salt, black pepper, paprika powder, and garlic powder. For a bit of heat, you can add some cayenne pepper or red pepper flakes to taste.

See the recipe card for complete information on ingredients and quantities.

How to make mac and cheese without flour?

Cook pasta al dente in a large pot of salted water. Drain well. Shred Cheddar. Tear the American cheese slices. Set aside.

Step #1: Mix half and half, butter, salt, pepper, mustard, paprika, and garlic powder in a saucepan. Warm for about 2 minutes on medium heat, but don't let it boil.

Step #2: Add cheese to the sauce. Stir gently on low heat until smooth. Don't let the mixture become too hot.

Step #3: Add drained pasta and stir to coat.

Step #4: Adjust the taste with salt and pepper and serve immediately.

Make ahead

I prefer to serve mac and cheese immediately, but you can make the dish ahead of time if necessary. Making ahead works best if you make baked mac and cheese without flour. The baking time will allow the pasta to reheat appropriately.

• Cook pasta, drain it, and mix it well with one tablespoon of butter or olive oil. This will stop it from sticking. Let cool to room temperature, then store in the fridge.
• Make the sauce, cover the saucepan, and let it cool.
• When ready to bake, reheat the sauce gently. Add a splash of extra milk or cream if it seems too thick.
• Mix it with the cooked noodles, pour the mixture into the baking tray, sprinkle with breadcrumbs, and bake for 20-25 minutes until golden and heated.
• OR assemble cooked pasta and sauce in the baking dish and store, covered, in the fridge. However, this option might cause the pasta to be a bit too soft in the end.

Recipe FAQs

Store and reheat

Storage

Refrigerate leftover mac and cheese in an airtight container. Consume within 3-5 days.

For freezing, portion the food into servings, store in airtight containers, and freeze for 2-3 months. Defrost in the fridge and reheat before serving.

Reheat

Microwave: Place a serving in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel to retain moisture, and reheat in intervals, stirring occasionally until thoroughly heated.

Stovetop: Transfer the mac and cheese to a saucepan or skillet. Add a splash of milk or cream to restore creaminess. Heat over low-medium heat, stirring frequently to prevent sticking or burning.

Oven: Preheat the oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with foil, and reheat for about 20-25 minutes or until warm.

How to serve?

I prefer to serve the dish immediately.

We usually have it as a main dish. I might make a green salad, or I might forget that healthy part and just indulge… If you serve it as a main meal, it will serve 4 to 6 people. Six would be ideal; four would probably be the reality.

When serving this as an easy side dish, it should be enough for 8 people. It is a perfect side dish for lots of mains. Try it with chicken, roast pork, Oven-Baked Italian Sausages, steak, or roast turkey for Thanksgiving or Thanksgiving Chicken.

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