I have been making this simple mac and cheese recipe at least twice a month for the last 6 years. I first learned to make mac and cheese in culinary school and have loved making it ever since (over 20 years ago). This no-flour mac and cheese is so simple to make and it is an absolute hit every single time.
My son loves this pasta recipe and asks for it multiple times a week for dinner. This dish is perfect for meal planning, as a side dish on Thanksgiving or as a dish to bring to a potluck.
Why you'll love this no-flour cheese pasta
You’ll love no-flour mac and cheese made with Colby Jack, Mozzarella, Cheddar, and Monterey Jack cheeses because:
- Extra Creamy: Without flour, the dish relies purely on cheese and cream for thickening, making it incredibly rich and creamy.
- Flavor Explosion: The combination of Colby Jack, Mozzarella, Cheddar, and Monterey Jack creates a perfect balance of sharpness, creaminess, and meltability. Each cheese brings its unique flavor, resulting in a deliciously cheesy bite.
- Gluten-Free Sauce: Since there’s no flour, it’s a great option for anyone avoiding gluten without sacrificing flavor or texture.
- Quick and Simple: This version skips the flour-based roux, making the recipe faster and easier to prepare.
- Gooey Texture: The Mozzarella adds a stretchy, gooey texture, while the other cheeses melt beautifully, ensuring every bite is cheesy perfection.
What kind of cheese should you use?
For this macaroni and cheese recipe I use the following:
- Sharp Cheddar Cheese
- Monterey Jack Cheese
- Colby Cheese
- Mozzarella Cheese
Ingredients needed for this macaroni with cheese sauce
- Water
- Chicken bouillion
- Macaroni pasta
- Sharp cheddar
- Monetery Jack
- Colby Jack
- Mozzarella
- Cream cheese
- Heavy Cream
- Salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Ground mustard
- Cayenne pepper
Instructions needed for this no flour cheesy mac
Preheat the oven to 350°F. Grease a 9 x 13 baking dish with softened butter. Shred all your cheese and combine in a large mixing bowl.
Bring a large pot of water to a boil, add the chicken bouillon and pasta. Cook al dente according to the package instructions. Drain your pasta, be sure to reserve half a cup of the pasta water. Set the reserved pasta water and pasta aside.
Next, add the cream cheese to the large pot and melt over low heat. Stir until the cream cheese is melted, about 2-3 minutes.
Add the seasonings and heavy cream to the pot and stir well. Turn the heat to medium and bring the cream mixture to a light simmer. Once well combined, add the milk and pasta water. Simmer and stir for a few minutes, until it’s starting to thicken. Do not boil.
Lower the heat to low and stir in half of the shredded cheese, reserving the other half of the cheese mixture. Mix until the sauce and cheese are well combined, then fold in the cooked pasta.
Transfer half of the mac and cheese to the buttered casserole dish. Place over the mac and cheese layer in one fourth of the shredded cheese. Then, add over the layer of cheese, place the remaining pasta. Lastly, add the remaining ¼ mixture of shredded cheese over the pasta layer.
Place the casserole dish in the oven. Bake for 20 minutes, or until the top is golden brown.
What's the secret ingredient for this no-flour mac and cheese recipe?
There are actually two secret ingredients to this recipe. The first secret ingredient in this no flour mac and cheese is full fat cream cheese. The cream cheese in this macaroni recipe is what thickens the sauce and gives a rich creamy texture.
The second secret ingredient is to boil the pasta with chicken bouillon instead of just salt to give the pasta added flavor.
Does the pasta shape matter for this cheese and macaroni recipe?
The trick to this recipe is using a pasta shape that holds onto the sauce. I love the traditions elbow pasta, but other great pasta shapes for cheesy mac are:
Cavatappi:
- This corkscrew-shaped pasta has ridges and twists that make it ideal for clinging to creamy cheese sauce.
3. Shells (Conchiglie):
- Small pasta shells are perfect for trapping pockets of cheese sauce inside, making every bite extra creamy.
4. Penne:
- Penne’s tube shape and ridged surface help hold onto the cheese sauce, offering a hearty bite.
Substitutions and variations for this simple mac and cheese recipe
Here are some great substitutions and variations to make no-flour mac and cheese that suit different dietary needs and preferences:
Substitutions for Thickening Without Flour:
- Cornstarch:
- Use cornstarch as a thickening agent by making a slurry (mixing it with a little cold water) and adding it to the cheese sauce. It thickens without changing the flavor.
Dairy-Free or Vegetarian, Vegan Variations:
- Dairy-Free Cheese:
- Substitute regular cheese with dairy-free cheese made from nuts or soy. Brands like Daiya or Follow Your Heart can provide a creamy texture.
- Cashew Cream:
- Blend soaked cashews with nutritional yeast, garlic, and vegetable broth to make a creamy sauce that’s a great plant-based alternative to a cheese sauce.
- Almond or Oat Milk:
- Use unsweetened almond, oat, or coconut milk in place of regular milk for a dairy-free option. Thicken it with cornstarch or arrowroot powder if needed.
- Salt Water:
- Instead of cooking the pasta with chicken bouillon, simple cook the pasta using salted water.
Flavor Variations:
- Spicy Mac and Cheese:
- Add a kick by mixing in diced jalapeños, hot sauce, or red pepper flakes for a spicy twist.
- Bacon or Sausage:
- Mix in cooked, crumbled bacon or sausage to add a smoky, savory flavor to your mac and cheese.
- Green Vegetables:
- Stir in cooked broccoli, spinach, or peas to add texture and nutritional value to the dish.
Cheese Variations:
- Gouda: A creamy, slightly sweet cheese that melts well, adding a rich, buttery flavor.
- Gruyère: Adds a nutty and slightly salty flavor, perfect for a more sophisticated twist on mac and cheese.
- Fontina: A mild, creamy cheese that melts beautifully, making it a great alternative to cheddar.
- Havarti: A buttery, soft cheese that melts well and adds a creamy texture to mac and cheese.
- Parmesan: Adds a sharp, salty flavor to complement other cheeses in the dish. While it doesn’t melt as smoothly, it adds depth when mixed with softer cheeses.
- Pepper Jack: If you enjoy a little spice, this cheese adds a creamy texture with a mild kick from jalapeño peppers.
- Smoked Cheddar or Smoked Gouda: Adds a deep, smoky flavor to mac and cheese for a unique twist.
- Asiago: A sharp, slightly nutty cheese that works well when blended with creamier cheeses.
Storage for this mac 'n' cheese
In the Refrigerator:
- Storage Time: Mac and cheese can be stored in the refrigerator for 3-5 days.
- Method: Transfer the mac and cheese to an airtight container or cover tightly with plastic wrap or foil. This helps maintain its moisture and prevents it from absorbing other fridge odors.
- Reheating: To reheat, add a splash of milk or cream to restore creaminess, and warm it in the microwave or on the stovetop over low heat, stirring frequently.
In the Freezer:
- Storage Time: Mac and cheese can be frozen for up to 2-3 months.
- Method: Cool the mac and cheese completely before freezing. Place it in an airtight, freezer-safe container or divide it into portions using freezer bags. For baked mac and cheese, you can freeze it whole or in slices.
- Reheating: Thaw in the refrigerator overnight before reheating. When reheating, add a bit of milk to bring back creaminess, and bake in the oven or warm on the stovetop.
Preventing Dryness:
- When reheating mac and cheese (especially after freezing), adding a small amount of milk, or cream can help restore its creamy texture.
Check out these other side dishes
Simple Mac and Cheese Recipe Without Flour
Ingredients
- 5 cups water
- 1 lb elbow pasta
- 2 chicken bouillon cubes
- 16 oz sharp cheddar cheese
- 8 oz Monterrey Jack cheese
- 8 oz Colby Jack cheese
- 4 oz Mozzarella cheese
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup reserved pasta water
- 8 oz full fat cream cheese
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground mustard
- pinch of cayenne pepper
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish with softened butter. Shred all your cheese and combine in a large mixing bowl.
- Bring a large pot of water to a boil, add the chicken bouillon and pasta. Cook al dente according to the package instructions. Drain your pasta, be sure to reserve half a cup of the pasta water. Set the reserved pasta water and pasta aside.
- Add the cream cheese to the large pot and melt over low heat. Stir until the cream cheese is melted, about 1-2 minutes.
- Add the seasonings and heavy cream to the pot and stir well. Turn the heat to medium and bring the milk to a light simmer. Once well combined, add the milk and pasta water. Simmer for a few minutes, until it’s starting to thicken. Do not boil.
- Lower the heat to low and stir in half of the shredded cheese, reserving the other half of the cheese mixture. Mix until the sauce and cheese are well combined, then fold in the cooked pasta.
- Transfer half of the mac and cheese to the buttered casserole dish. Over the mac and cheese layer in one fourth of the shredded cheese. Over the layer of cheese, place the remaining pasta. Over the pasta layer the remaining ¼ mixture of shredded cheese.
- Place the casserole dish in the oven. Bake for 20 minutes, or until the top is golden brown.
Notes
Substitutions and variations for this simple mac and cheese recipe
Here are some great substitutions and variations to make no-flour mac and cheese that suit different dietary needs and preferences:Substitutions for Thickening Without Flour:
-
- Cornstarch:
-
- Use cornstarch as a thickening agent by making a slurry (mixing it with a little cold water) and adding it to the cheese sauce. It thickens without changing the flavor.
-
- Cornstarch:
Dairy-Free or Vegetarian, Vegan Variations:
-
- Dairy-Free Cheese:
-
- Substitute regular cheese with dairy-free cheese made from nuts or soy. Brands like Daiya or Follow Your Heart can provide a creamy texture.
-
- Dairy-Free Cheese:
-
- Cashew Cream:
-
- Blend soaked cashews with nutritional yeast, garlic, and vegetable broth to make a creamy sauce that’s a great plant-based alternative to a cheese sauce.
-
- Cashew Cream:
-
- Almond or Oat Milk:
-
- Use unsweetened almond, oat, or coconut milk in place of regular milk for a dairy-free option. Thicken it with cornstarch or arrowroot powder if needed.
-
- Almond or Oat Milk:
-
- Salt Water:
-
- Instead of cooking the pasta with chicken bouillon, simple cook the pasta using salted water.
-
- Salt Water:
Flavor Variations:
-
- Spicy Mac and Cheese:
-
- Add a kick by mixing in diced jalapeños, hot sauce, or red pepper flakes for a spicy twist.
-
- Spicy Mac and Cheese:
-
- Bacon or Sausage:
-
- Mix in cooked, crumbled bacon or sausage to add a smoky, savory flavor to your mac and cheese.
-
- Bacon or Sausage:
-
- Green Vegetables:
-
- Stir in cooked broccoli, spinach, or peas to add texture and nutritional value to the dish.
-
- Green Vegetables:
Cheese Variations:
-
- Gouda: A creamy, slightly sweet cheese that melts well, adding a rich, buttery flavor.
-
- Gruyère: Adds a nutty and slightly salty flavor, perfect for a more sophisticated twist on mac and cheese.
-
- Fontina: A mild, creamy cheese that melts beautifully, making it a great alternative to cheddar.
-
- Havarti: A buttery, soft cheese that melts well and adds a creamy texture to mac and cheese.
-
- Parmesan: Adds a sharp, salty flavor to complement other cheeses in the dish. While it doesn’t melt as smoothly, it adds depth when mixed with softer cheeses.
-
- Pepper Jack: If you enjoy a little spice, this cheese adds a creamy texture with a mild kick from jalapeño peppers.
-
- Smoked Cheddar or Smoked Gouda: Adds a deep, smoky flavor to mac and cheese for a unique twist.
-
- Asiago: A sharp, slightly nutty cheese that works well when blended with creamier cheeses.
Storage for this mac 'n' cheese
In the Refrigerator:
-
- Storage Time: Mac and cheese can be stored in the refrigerator for 3-5 days.
-
- Method: Transfer the mac and cheese to an airtight container or cover tightly with plastic wrap or foil. This helps maintain its moisture and prevents it from absorbing other fridge odors.
-
- Reheating: To reheat, add a splash of milk or cream to restore creaminess, and warm it in the microwave or on the stovetop over low heat, stirring frequently.
In the Freezer:
-
- Storage Time: Mac and cheese can be frozen for up to 2-3 months.
-
- Method: Cool the mac and cheese completely before freezing. Place it in an airtight, freezer-safe container or divide it into portions using freezer bags. For baked mac and cheese, you can freeze it whole or in slices.
-
- Reheating: Thaw in the refrigerator overnight before reheating. When reheating, add a bit of milk to bring back creaminess, and bake in the oven or warm on the stovetop.
Preventing Dryness:
-
- When reheating mac and cheese (especially after freezing), adding a small amount of milk, or cream can help restore its creamy texture.
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