Easy Macaroni & Cheese (no flour/no roux)

The best simple mac & cheese, made without flour and without a roux for a simple, homemade creamy mac and cheese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 345kcal
Author Sam Merritt


  • 8 oz dried macaroni about 2 cups (227g)
  • 1 cup milk (235ml)
  • 2 Tablespoons butter (30g)
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon ground mustard optional
  • 1 cup shredded cheddar cheese (113g)
  • 4 slices American Cheese (if you don't have American cheese, you can substitute another cup (113g) of cheddar cheese, but the macaroni will be less creamy)


  • Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat.
  • Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally.
  • Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over medium-low heat.
  • Combine milk, butter, salt, pepper and paprika and mustard in the saucepan.
  • Stir frequently until butter is melted and increase heat to medium-high.
  • Once mixture comes to a simmer, return pasta to saucepan and stir well.
  • Reduce heat to medium-low again.
  • Add cheeses, allow to sit about 30 seconds until slightly melty and then stir until all noodles are coated.
  • Serve immediately.  Sprinkle with additional smoked paprika, if desired.  Stir in any desired add-ins (such as bacon) immediately before serving.


This pasta tastes best when served the same day it's made.


Calories: 345kcal