Easy Mac & Cheese (Stovetop, no Flour Needed!)

red bowl filled with creamy easy mac and cheese

Easy Mac & Cheese (Stovetop, no Flour Needed!)

My easy macaroni and cheese recipe is so creamy and is made without flour or a roux! You can make it in just 15 minutes on the stove with a few easy steps.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 491kcal

Author Sam Merritt

Equipment

Medium-sized saucepan

Ingredients

8 oz (227 g) dried macaroni about 2 cups
1 cup (235 ml) whole milk
2 Tablespoons (30 g) salted or unsalted butter
½ teaspoon salt
¼ - ½ teaspoon ground black pepper
¼ teaspoon smoked paprika (optional)
¼ teaspoon ground mustard (optional)
1 cup (113 g) freshly shredded mild or medium cheddar cheese or Colby jack cheese see note
4 slices (113 g) American Cheese see note

Instructions

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.
8 oz (227 g) dried macaroni
Strain pasta, discarding the water. Leave the pasta in the strainer and return the saucepan to your burner.
Combine milk, butter, salt, pepper and paprika and mustard in the saucepan over medium-low heat and stir frequently over low heat until butter is melted.
1 cup (235 ml) whole milk, 2 Tablespoons (30 g) salted or unsalted butter, ½ teaspoon salt, ¼ - ½ teaspoon ground black pepper, ¼ teaspoon smoked paprika, ¼ teaspoon ground mustard
Return pasta to saucepan and stir well.
Add cheeses, allow to sit about 30 seconds until slightly melty and then stir until all noodles are coated. Don't turn up the heat or the cheese will not melt properly.
1 cup (113 g) freshly shredded mild or medium cheddar cheese or Colby jack cheese, 4 slices (113 g) American Cheese
Mixture will seem soupy/thin at first, but turn off the heat and allow it to sit for 5 minutes (stir occasionally) and it will thicken and cling to the noodles.
Serve immediately.

Notes

Cheese

Shred your own cheddar off the block, don't buy pre-shredded which is often tossed with a powder that will keep the cheese from melting properly and can leave you with mac & cheese that is both clumpy and runny.

I recommend a mild or medium cheddar, as sharp can sometimes feel a bit grainy. You may also substitute the cheddar with colby jack or a similar cheese.

If you don't have American cheese, you can substitute another cup (113g) of cheddar or jack cheese, but the macaroni will be less creamy.

Storing

This dish will be creamiest served warm soon after it's made. Leftovers reheat well, but the pasta absorbs much of the sauce so it won't be as creamy the next day. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition