Can I make this ahead of time?

Yes! Prepare the mac and cheese, cover, and refrigerate before baking. Add 5 extra minutes to the bake time.

How do I reheat leftovers?

Reheat gently on the stovetop with a splash of milk or bake at 350°F until warmed through.

What’s the best cheese blend?

Sharp cheddar is essential, but you can mix in Gouda, Fontina, or Parmesan for variety.

Is this recipe gluten-free?

Use gluten-free pasta, and you’re all set!

Can I make it spicier?

Add cayenne pepper or hot sauce for a spicy kick.

It’s faster, simpler, and perfect for anyone avoiding flour.

Yes, freeze the baked mac and cheese in portions. Thaw overnight and reheat in the oven.

Simple Flourless Mac and Cheese | Creamy & Easy Recipe

Name: Simple Mac And Cheese Recipe Without Flour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz (225g) elbow macaroni or other short pasta; 2 cups shredded sharp cheddar cheese; 1 cup shredded Gruyère or mozzarella cheese; 1 cup whole milk; 1 cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon Dijon mustard (original twist); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste

Description

This Simple Mac and Cheese Without Flour is creamy, cheesy, and full of flavor, all without the need for a roux. By using heavy cream and a touch of Dijon mustard, the cheese sauce comes together quickly and is packed with a subtle tang that enhances the cheesy goodness. Perfect for a quick stovetop dinner or baked for a golden, bubbly finish.

Equipment:

Ingredients

Scale

8 oz (225g) elbow macaroni or other short pasta
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or mozzarella cheese
1 cup whole milk
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon Dijon mustard (original twist)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

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Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, following package instructions. Drain and set aside.
Prepare the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add the milk, heavy cream, and Dijon mustard. Whisk until combined and heat the mixture until it begins to simmer gently.
Melt the Cheese
Reduce the heat to low. Gradually add the shredded cheeses, one handful at a time, stirring constantly. Continue until the sauce is smooth and creamy.
Season the Sauce
Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning if needed.
Combine Pasta and Sauce
Pour the cheese sauce over the cooked pasta in the pot. Stir until the pasta is evenly coated.
Optional Baking Step
For baked mac and cheese, transfer the mixture to a greased 9×9-inch baking dish. Sprinkle with additional shredded cheese or breadcrumbs. Bake at 350°F (175°C) for 20 minutes, or until the top is golden and bubbly.

Notes

Adding Dijon mustard to the cheese sauce is the unique element that sets this recipe apart. It enhances the natural tanginess of the cheese without being overpowering, adding depth to the flavor profile. This small addition makes the dish feel more sophisticated while remaining simple enough for everyday cooking.

For the best results:

Shred your cheese from a block for smoother melting.
Serve immediately for the creamiest texture.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop over low heat with a splash of milk to restore creaminess, or bake at 350°F (175°C) until heated through.

Nutrition

Serving Size: 1 Serving
Calories: ~460 per serving
Fat: 28g
Carbohydrates: 30g
Protein: 15g