Simple Mac and Cheese without Flour

The creamiest mac and cheese without flour, a comforting and addictive dish! Ready in about 30 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Servings servings

Calories 648kcal

Author Adina

Cook pasta according to the package instructions and drain well.
1 lb elbow pasta/500 g
Shred the Cheddar cheese and tear the American cheese slices into smaller pieces. Set aside.
2 cups Cheddar/ 200 g + 8 slices American cheese
Make sauce: Mix half and half, butter, salt, pepper, mustard, paprika, and garlic powder in a saucepan. Warm for about 2 minutes, but don't let it boil.
1 ½ cups half and half/ 350 ml + 1 tablespoon butter + 1 teaspoon Dijon mustard + ½ teaspoon sweet paprika + ¼ teaspoon garlic powder
Melt cheese: Add all the cheese and stir gently on low heat until the cheese melts. Don't let it become too hot or come to a boil.
Combine: Add drained pasta and stir to coat. Adjust the taste with a bit of salt and pepper if necessary.

Preheat the oven to 350°F/180°C. Butter a baking dish.
Cook pasta for 2 minutes less than indicated on the package; it will continue to cook in the oven. Drain well.
Sauce: Make the sauce as instructed above. Mix with pasta and pour the mixture into the prepared baking dish. Sprinkle with breadcrumbs.
⅔ cup Panko breadcrumbs/ 40 g
Bake for 15-20 minutes until the dish is golden and bubbly.

Pasta: You can use any other kind of short pasta like penne, farfalle, rotini, rigatoni, etc.
Cheese: Use other sorts like Gouda, Gruyere, Jarlsberg Swiss cheese, Colby, or a combination. Add some mozzarella to the mix to make the dish stretchy if you like.