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
Simple Stovetop Mac and Cheese without Flour
- 8 oz package elbow macaroni
- 2 tablespoons butter
- 1 cup evaporated milk
- 8 ounces cheddar cheese freshly shredded
- Salt and pepper to taste
- Cook noodles to package instructions. Drain and set aside.
- In a large pot over medium heat, melt butter with evaporated milk.
- When butter is melted and mixture is hot and steaming, turn the heat down to medium-low and add about a quarter of the cheese. Stir until melted and combined. Repeat until all cheese is added.
- Add noodles to the cheese sauce, stirring to coat.
- Add salt and pepper to taste.
- Evaporated Milk: Evaporated milk makes the smoothest, creamiest sauce. You can use milk, cream, or half-and-half, and it will still taste good. But the cheese will not incorporate as well into a perfectly smooth sauce.
- Use freshly grated cheese to make sure it melts smoothly for a perfectly creamy sauce.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezer Directions: Allow to cool to room temperature. Transfer to freezer dish or bag. Freeze for up to 3-6 months. Thaw overnight in the refrigerator. Then heat on in a pot on the stove, adding a little more cheese if necessary.
If you liked this Mac and Cheese without Flour Recipe, you might also like:
Crockpot Mac and Cheese without Flour
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