Stovetop Mac and Cheese with No Flour
This creamy stovetop mac and cheese skips the flour-based roux, using cheese and milk for a smooth, rich sauce. Quick, easy, and comfort in a bowl.
Equipment
- Large pot
- strainer
- Medium saucepan
- Whisk
- Wooden spoon
Ingredients
- 2 cups elbow macaroni uncooked
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk or half-and-half for creamier texture
- 2 tbsp butter
- ½ tsp garlic powder optional
- ½ tsp mustard powder optional, for depth
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add macaroni and cook according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Pour in the milk and whisk until warm (do not boil).
- Gradually add shredded cheese, whisking until melted and smooth.
- Stir in garlic powder, mustard powder, salt, and pepper.
- Add the cooked macaroni to the sauce, stirring until fully coated.
- Serve warm and creamy, with extra cheese or black pepper if desired.
Notes
Nutrition Facts (per serving, 4 servings):
- Calories: ~420
- Protein: 16g
- Carbohydrates: 40g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 450mg
- Fiber: 2g
- Sugar: 4g