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Home » Recipes » Pasta

Simple Stovetop Mac and Cheese Without Flour

Jul 15, 2022 · 35 Comments

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Collage with a closeup of a silicone spoon taking a scoop of gooey cheesy stovetop mac and cheese on the top, a fork taking a bite out of a bowl of macaroni and cheese on the bottom and the words "stovetop mac and cheese" in the center.

Make the BEST creamy, cheesy simple Stovetop Mac and Cheese, without flour or a roux, all in one pot with just 4 ingredients. It will become a quick, easy, and cozy weeknight favorite!

Large pot of stovetop mac and cheese made without flour with a wooden spoon in the middle on a bright blue background topped with fresh chives and black pepper

Simple Stovetop Mac and Cheese without Flour

This simple stovetop Mac and Cheese without flour is made quickly on the stovetop in one pot, no roux required. The easiness (and clean-up!) rival the boxed macaroni and cheese.

The creamy, cheesiness cannot be beat. It is perfectly cozy, cheesy, and the ultimate comfort food. It's made with just 4 ingredients, and comes together in just minutes. You'll never need the box stuff again.

Do I Have to Use Evaporated Milk to Make Stovetop Mac and Cheese without Flour?

No, but it's highly recommended. After testing with evaporated milk, milk, cream, and half-and-half, I can confidently say that evaporated milk will give you a perfectly smooth, creamy sauce because it helps the cheese melt into it properly. It melts so smoothly that it looks like melted American cheese.

Milk, cream, and half-and-half can all be used in place of evaporated milk with similar flavors, but the cheese doesn't incorporate and melt into the liquid as fully and smoothly as it does with evaporated milk.

A fork taking a bite out of a big heaping bowl of stovetop mac and cheese topped with chives and black pepper.

Do I Need to Add Flour to Thicken It?

Nope! No flour required for this recipe!

Can I Use Pre-Shredded Cheese to Make Mac and Cheese?

I highly recommend freshly grating your own cheese for this recipe. Freshly grated cheese will melt more smoothly into the sauce.

This is because store-bought pre-shredded cheese has potato or corn starches on it to prevent it from sticking or caking. It's not necessarily bad for you, but it's not ideal for melting cheese into a perfectly melty gooey sauce.

Of course, in a pinch, you can use pre-shredded cheese. Your sauce will probably just not be as smooth.

Can I Make this Mac and Cheese Gluten Free?

Yes! Easy peasy to just swap out regular macaroni for gluten free macaroni.

A close up of a silicone spoon taking a big scoop of gooey cheesy stovetop mac and cheese, made without any flour or roux

Stovetop Mac and Cheese Variations

Perhaps one of the only things more amazing than eating a big bowl of warm gooey mac and cheese is personalizing it and inventing new ways to make it even better. Here are a few ideas to try to change up the flavor or add a little extra.

  • Bacon - because adding bacon to anything makes it better
  • Protein - Opt for other proteins such as sausage, tuna, chicken, ground beef (bonus points if it's taco-seasoned ground beef) chickpeas, or black beans. Just make sure the protein is cooked, and add it in at the end.
  • Veggies - Add some cooked or quickly sautéed veggies to round out the meal. Try mushrooms, bell peppers, onions, jalapenos, broccoli, or zucchini.
  • Cheese - Definitely experiment with different types of cheese. A smoked gouda, creamy Havarti, or spicy Pepper Jack would all go great here. Use your favorites!

You can also use a different cooking technique with this Instant Pot Mac and Cheese version or this Crock Pot Mac and Cheese version, which both also have no flour!

More Cheesy Pasta Recipes You'll Love

  • Creamy Sausage Pasta - Italian sausage and noodles swimming in a creamy, tangy rosa sauce.
  • Fettuccine Alfredo - a creamy, cheesy alfredo, made without flour!
  • Chicken Alfredo Lasagna - a creamy twist on classic lasagna made with chicken, alfredo sauce, and spinach.
  • Bacon Cheddar Bow Ties - bacon, cheddar, and pasta, all in one dish. Need I say more?
  • Swedish Meatball Mac and Cheese - a fun twist on traditional mac and cheese by combining it with my Swedish family's meatball recipe.

Stovetop Mac and Cheese (without Flour!) Video

Large pot of stovetop mac and cheese made without flour with a wooden spoon in the middle on a bright blue background topped with fresh chives and black pepper

Simple Stovetop Mac and Cheese without Flour

Make the BEST creamy, cheesy simple Stovetop Mac and Cheese, without flour or a roux, all in one pot with just 4 ingredients. It will become a quick, easy, and cozy weeknight favorite!
4.91 from 21 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: Mac and Cheese without Flour, Simple Stovetop Mac and Cheese without Flour, Stovetop Mac and Cheese
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 568kcal
Author: Michelle

Ingredients

  • 8 oz package elbow macaroni
  • 2 tablespoons butter
  • 1 cup evaporated milk
  • 8 ounces cheddar cheese freshly shredded
  • Salt and pepper to taste

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 46g | Protein: 23g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 430mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 486mg | Iron: 1mg
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UPDATE INFO: This recipe was originally published in July 2014. It has been updated with new pictures, tips, and a video and republished in July 2022.

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Dinner, Kid-Friendly Food, Lunch, Pasta, Recipes, Side Dishes, Vegetarian Stovetop Mac and Cheese Recipe, Stovetop Mac and Cheese without Flour

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Comments

  1. Jennie says

    March 30, 2015 at 7:41 pm

    I followed your directions exactly and my cheese sauce came out curdled and very soupy. I used half&half, half a block mozzarella, half a block of munster and two table spoons of butter. What could I have done wrong?

    Reply
    • Michelle says

      March 30, 2015 at 7:52 pm

      It's hard to know without knowing *exactly* what you did. But if I had to guess, I'd say the half-and-half was either too hot or not hot enough when you added the cheese. It should be hot and steaming, but not boiling when you add the cheese, and it should mix in nicely.

      You might consider using the evaporated milk as well because it's not as nit-picky about the temperature. Cream and half-and-half can curdle if they're introduced to too much heat.

      Please let me know if you have any other specific questions. I'll be happy to answer 🙂

      Reply
      • Marc wachter says

        April 02, 2015 at 6:59 pm

        It may also have been the cheese selection. I made ours using 1 block of extra sharp yellow cheddar and 1 block of extra sharp white (mixed in some onion powder and garlic salt and crushed Club crackers) and it turned out great. I will probably try other cheeses as well but will try to keep a strong cheddar base. The mozzarella may have released too much moisture?

        Reply
        • Michelle says

          April 02, 2015 at 7:47 pm

          That's a good thought too. I've used mozzarella with this cheese sauce recipe for my Cheesy Chicken Enchiladas recipe, and it actually worked great. But I've never tried it with munster. I'll have to try it and see what happens.

          Reply
      • natalie nichols says

        May 11, 2020 at 6:48 pm

        hello so haw do you not over heat the half and half

        Reply
        • Michelle says

          May 11, 2020 at 8:57 pm

          Just heat over medium heat until it's hot enough to steam but hasn't started boiling. Just hot, but not boiling.

          Reply
    • Michelle says

      April 02, 2015 at 7:48 pm

      Jennie, did you use Munster or Muenster cheese? I'm going to test out Marc's theory about the type of cheese, and I want to make sure we're on the same page 🙂

      Reply
    • SweetNeo85 says

      June 24, 2017 at 8:07 pm

      You can't use mozzarella. That's a stringy cheese, not a smooth-melting cheese.

      Reply
  2. Jeremy says

    April 02, 2015 at 8:46 pm

    Can you bake this recipe after it is prepared?

    Reply
    • Michelle says

      April 03, 2015 at 7:17 am

      I've never tried it but I would guess that you can. The sauce will likely thicken/ evaporate a bit more. I would probably make a little more sauce than the recipe indicates to counteract that. But I think it would be okay to pop it in the oven for 10-15 minutes with extra cheese on top or a breadcrumb topping.

      Reply
  3. Alicia says

    December 28, 2015 at 8:22 pm

    This was a hit in our house! I wanted to make Mac n cheese, but I hate how it gets gritty when I use flour. We used cheddar, and heavy cream and it turned out fabulous!

    Reply
  4. Olivia says

    July 26, 2016 at 6:28 pm

    I JUST made this recipe to go with sausages tonight and it was great!
    It is a great recipe, and this sauce is a perfect cheese base for any of your favorite flavours, or delicious just on its own!

    Reply
  5. Jason Brazinski says

    August 08, 2016 at 11:22 am

    Dad here with a Gluten free son, my kids absolutely loved this rendition. Super simple and as good as it gets. Great base for other recipes too.

    Reply
    • Michelle says

      August 10, 2016 at 8:32 am

      Yay! I'm glad it was a win with the kiddos! (Mine love it too 🙂

      Reply
  6. Gary says

    October 06, 2016 at 11:48 am

    You do know that the macaroni contains a ton of flour? I'm going to try it with either rice pasta or corn pasta. Corn pasta is very yummy, thank you for the recipe. My cheese sauce is going over broccoli.

    Reply
    • Michelle says

      October 06, 2016 at 11:55 am

      Yes, I'm aware. This is not a gluten issue for me. I'm okay with traditional pasta. Just a flourless cheese sauce 🙂

      Reply
  7. Laura says

    October 08, 2016 at 6:19 pm

    Oh...my...goodness!!! My family loves that you shared this! I often make homemade "mac'n cheese", but was frustrated with the graininess and finally did a search to see if there were any solutions out there besides using a higher fat milk (not skim with a roux). I found your recipe this week and I added it to the meal plan. It...was...DELICIOUS!!! I used 4 oz. Fontina and 4 oz. Cabot Extra Sharp White Cheddar. Next time I would do 2 oz. of each and 4 oz. of Sharp Cheddar and add just a splash of milk because it does get a little thick and we loved the creamy, creamy texture. Thank you again so much for sharing!

    Reply
  8. Caroline says

    January 15, 2017 at 3:18 pm

    Just found this recipe via a Google search for "mac and cheese without flour" (too lazy to go to the store right now). I used a blend of cheeses I had in my fridge and it turned out delicious! I'm just cooking for myself so I halved the recipe, figuring I would eat some now and save the rest for lunch tomorrow, but I don't think there will be any left over...

    Reply
  9. Paul says

    June 09, 2017 at 5:01 am

    The cream base is what I use for my Philly Cheese Steaks and Steak N Cheese sandwiches. So easy to prepare and a a superb creamy texture. My customers love the cheese. I use a little starch to thicken it though.

    I have not made this yet but will experiments for that perfect mac n cheese!

    Reply
  10. Benjamin B. says

    April 28, 2019 at 6:55 am

    Although I didn't have any cheddar cheese, I substituted it for a Mexican cheese blend and a tiny bit of parmesan, and it still worked out nicely! Additionally, this recipe was a lifesaver, as I wanted to make breakfast for my parents, but I didn't have any flour, so thank you for this.

    - Benjamin B.
    14.

    Reply
  11. Gerasimos Makaras says

    February 01, 2020 at 5:14 pm

    Does this sauce reheat well? I want to make it to put over steamed broccoli, but know that we won’t eat it all at once. We’ll have leftovers.

    Reply
    • Michelle says

      February 13, 2020 at 4:14 pm

      I'm not sure as I've never tried it. We're cheese fanatics here! No leftovers. My best guess would be that the sauce will separate when reheating, especially if you reheat it in the microwave. Please let us know how it goes if you try it!

      Reply
  12. Cam says

    July 15, 2022 at 11:23 am

    I LOVE that this recipe doesn't require making a roux or really anything and it's still SO creamy! Such an easy throw together weeknight meal in my opinion

    Reply
  13. Kerri says

    July 15, 2022 at 11:46 am

    I love how easy this recipe is! And with only five ingredients, I can't wait to try!

    Reply
  14. dana says

    July 15, 2022 at 12:12 pm

    I've always been a roux gal, but I had to make a mac for a group of folks, and one of them can't have flour! So this was perfect, and honestly, still super creamy and thick without the roux.

    Reply
  15. gunjan says

    October 04, 2022 at 8:19 am

    Loved this idea and came out so good. I saved some carb here since its without flour. Will make this again.

    Reply
  16. Gina Abernathy says

    October 04, 2022 at 8:45 am

    I've been looking for the perfect mac and cheese recipe and this is it. I added a little smoked gouda and it was amazing.

    Reply
  17. Mandy Applegate says

    October 04, 2022 at 8:45 am

    I've been looking for a mac n cheese recipe without flour and this turned out perfect!

    Reply
  18. Katherine says

    October 04, 2022 at 8:59 am

    Evaporated milk is such a great way to thicken the cheese sauce without flour!

    Reply
  19. Amanda Wren-Grimwood says

    October 04, 2022 at 9:55 am

    What a great idea for a fuss free sauce! I'll be using this on vegetables too, not just pasta.

    Reply
  20. Shadi Hasanzade says

    October 26, 2022 at 6:24 pm

    Love how easy and straightforward this recipe is! It's foolproof and just perfect in every way!

    Reply
  21. Janessa says

    October 26, 2022 at 8:11 pm

    I've never thought to use evaporated milk for mac and cheese- I love how smooth the sauce turned out!

    Reply
  22. Nancy says

    October 26, 2022 at 8:20 pm

    My kid is a big fan of this easy Mac and cheese recipe. I love that there’s no flour!

    Reply
  23. MacKenzi says

    October 26, 2022 at 10:00 pm

    This stove top mac and cheese turned out perfect. The evaporated milk adds so much creaminess. Adding this to my weekly menu.

    Reply
  24. Mirlene says

    October 27, 2022 at 12:08 am

    My kids love mac and cheese for dinner. I tried your method without the roux and it works! Came out delicious too!

    Reply

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Hello! I'm Michelle!
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