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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 491kcal
Author Sam Merritt
Equipment
Medium-sized saucepan
Ingredients
8 oz dried macaroni about 2 cups (227g)
1 cup whole milk (235ml)
2 Tablespoons salted or unsalted butter (30g)
½ teaspoon salt
¼ - ½ teaspoon ground black pepper
¼ teaspoon smoked paprika (optional)
¼ teaspoon ground mustard (optional)
1 cup freshly shredded cheddar cheese (113g) see note
4 slices American Cheese (113g) see note
Instructions
1. Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat.
2. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring
occasionally.
8 oz dried macaroni
3. Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over
medium-low heat.
4. Combine milk, butter, salt, pepper and paprika and mustard in the saucepan and stir
frequently over low heat until butter is melted.
 1 cup whole milk, 2 Tablespoons salted or unsalted butter, ½ teaspoon salt,
¼ - ½ teaspoon ground black pepper, ¼ teaspoon smoked paprika,
¼ teaspoon ground mustard
5. Return pasta to saucepan and stir well.
6. 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 freshly shredded cheddar cheese, 4 slices American Cheese
7. Serve immediately. Stir in any desired add-ins (such as bacon) immediately before serving.
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.
If you don't have American cheese, you can substitute another cup (113g) of cheddar cheese,
but the macaroni will be less creamy.
Storing
This dish will be creamiest served warm immediately 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
Serving: 1serving | Calories: 491kcal | Carbohydrates: 47g | Protein: 20g | Fat: 25g | Saturated Fat:
15g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 897mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g |
Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 507mg | Iron: 1mg
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