Creamy mac and cheese without flour or cheese product. Just REAL cheese to make this gooey, creamy comfort classic.
Mac and Cheese without Flour
I am a HUGE mac and cheese fan. Seriously. My motto is “if it doesn’t have cheese in it, it’s not worth eating.” So a food where the main ingredient is cheese? Count me in!! I’ve experimented with making different mac and cheese recipes here at home and I’ve come across two main problems:
1. Starting the cheese sauce with a roux, or basic white sauce. The problem with this is that no matter how much cheese you put in the sauce, you can still get a mild flour flavor. The creamy cheesy texture is also slightly distorted to mildly gritty.
2. Using Velveeta or other cheese “products.” Making the cheese sauce with these cheese products is, quite frankly, delicious. It’s smooth and creamy with a great texture. But what exactly is this stuff that we have to label it “product” and can put it in the unrefrigerated section??? (I’ve heard from some Canadian friends that they have Velveeta that’s actually made of CHEESE!! I’ll admit I’m a little jealous that we got the short-stick on that one here in the States.)
AT LAST, I have made a recipe that gets rid of BOTH of these problems and still results in a delicious, creamy, cheesy mac and cheese without flour or any sort of cheese “product.” What’s even better is that this mac and cheese without flour is truly as easy as making macaroni and cheese with the “cheese product!” The easiness (and clean-up!) rival the boxed macaroni and cheese.
Mac and Cheese Without Flour Recipe
- 8 oz package elbow macaroni
- 2 tablespoons butter
- 1 cup evaporated milk, heavy cream, or half & half
- 8 oz block of cheese, shredded
- First boil the noodles in a large pot, according to box instructions. Drain the noodles after the allotted time.
- While the noodles are still in the strainer, put 2 tablespoons of butter into the same pot and return to the stove on medium heat. When the butter is melted, add in your cream and stir. The cream needs to warm before adding the cheese, so continue stirring for another minute or so.
- When the cream is hot and steaming, but not boiling, turn the heat down to medium-low and add about a quarter of the cheese.
- Continue stirring until all the cheese is melted, and then add more in quarters, until all the cheese is melted.
- Dump the noodles back in the pot and stir until the noodles are coated.
If you liked this Mac and Cheese without Flour Recipe, you might also like:
Crockpot Mac and Cheese without Flour
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