🧀 Easy Stovetop Mac and Cheese Without Flour

Ingredients

Serves 3–4

• 2 cups (about 200 g) elbow macaroni or other small pasta
• 2 tablespoons butter
• ¾ cup (180 ml) whole milk
• ½ cup (120 ml) heavy cream — optional, but makes it extra creamy
• 1½ cups (150 g) freshly shredded cheddar cheese
• ½ cup (50 g) mozzarella cheese, shredded
• ½ teaspoon salt, plus more for the pasta water
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder — optional
• ¼ teaspoon paprika — optional
• 1 teaspoon Dijon mustard — optional, but adds great flavor

👩‍🍳 Step-by-Step Instructions

1. Boil the pasta

Bring a large pot of water to a boil. Add a generous pinch of salt.

Add the macaroni and cook according to the package directions until just tender (al dente).

Before draining, reserve about ½ cup of the pasta water. Then drain the pasta.

2. Melt the butter

Place the same pot back on the stove over low to medium-low heat.

Add the butter and let it melt completely. Don’t let it brown.

3. Add the milk and cream

Pour in the milk and heavy cream.

Warm the mixture gently for about 1–2 minutes. It should be hot and steamy but not boiling.

Important: Keep the heat low. Boiling the dairy can make the cheese sauce separate or become grainy.

4. Add the seasonings

Stir in:

• Salt
• Black pepper
• Garlic powder
• Paprika
• Dijon mustard, if using

Mix well.

5. Add the cheese

Turn the heat to very low—or temporarily remove the pot from the heat.

Add the shredded cheddar a little at a time, stirring continuously.

Once the cheddar has mostly melted, add the mozzarella.

Keep stirring until you have a smooth, creamy cheese sauce.

6. Add the macaroni

Return the cooked macaroni to the pot.

Stir thoroughly so every piece of pasta is coated with the cheese sauce.

If the sauce seems too thick, add 1 tablespoon of reserved pasta water at a time, stirring after each addition.

Continue until you reach the consistency you like.

7. Taste and adjust

Taste the mac and cheese.

Add more salt, pepper, mustard, or cheese if needed.

For an especially creamy result, you can stir in 1–2 tablespoons of cream or milk at the end.

8. Serve immediately

Turn off the heat and serve while it’s hot and creamy.

For extra flavor, sprinkle a little shredded cheddar, black pepper, or paprika over the top.

⭐ Tips for the Creamiest Mac & Cheese

• Shred your own cheese if possible. Pre-shredded cheese can contain anti-caking ingredients that make sauces less smooth.
• Don’t boil the cheese sauce. Gentle heat is the key to keeping it creamy.
• Add cheese gradually rather than dumping it all in at once.
• Reserve pasta water. Its starch helps loosen and smooth the sauce if it becomes too thick.
• Use full-fat dairy for the richest texture.
• Cheddar gives you the classic mac-and-cheese flavor, while mozzarella makes the sauce stretchy and creamy.

🥛 If You Don’t Have Heavy Cream

No problem! Simply use:

1¼ cups whole milk + 2 tablespoons butter

instead of the milk-and-cream combination.

🧀 Easy Cheese Variations

You can also replace some of the cheddar with:

• Monterey Jack
• Colby
• Gouda
• Parmesan
• American cheese

For the best flavor, use a combination of cheddar + mozzarella or Monterey Jack.

Total time: about 20 minutes
Difficulty: Easy
Best served: Immediately, while hot and creamy.