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Simple Mac and Cheese Recipe Without Flour

This five cheese macaroni and cheese dish is perfect for a potluck or even for meal planning.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 571kcal
Author: Cari

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.

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.