Are you looking to make a delicious, easy mac and cheese without any flour? We’ve got you covered! You can make this flourless, eggless baked mac and cheese with simple ingredients and a few simple steps.
Mac and cheese is the ultimate comfort food. Whenever I want a meal that feels nostalgic and tastes amazing, macaroni and cheese is what I go for. It’s not often you find a meal that always satisfies and is super easy to throw together.
For a meal that is easy and delicious for the whole family, this is the best baked mac and cheese. It is creamy, flavorful, and ridiculously easy to make!
Can You Make Mac and Cheese without Flour?
If you’ve gone looking for a mac and cheese recipe, you may have noticed that most of them use a roux, which consists of butter and flour. This can pose a problem if you are gluten-free, out of flour, or simply in a hurry.
Fortunately, you do not need flour to make easy baked macaroni and cheese. If you are avoiding using flour in your mac and cheese, this is the recipe for you. It is also eggless, making this recipe ideal for those with allergies.
Ingredients
This great recipe comes together with just a few ingredients and the end result is super creamy and flavorful.
Macaroni noodles: Elbow pasta is the classic option, but you can use any noodle you enjoy in mac and cheese. Penne, cavatappi, and shells are great choices because they have a lot of surface area to pick up the cheese sauce.
Butter: Use quality salted butter, or unsalted butter if you want to be careful about the sodium content of your dish. I recommend letting it soften slightly before using the butter so it melts more easily without splattering in the hot pan.
Cream cheese: Cream cheese is my favorite special ingredient in mac and cheese! It makes the pasta more tart, creamy, and salty.
Milk: Whole milk is best for the creamy sauce for this macaroni. If you want your pasta even more creamy, feel free to substitute some of it with heavy cream or half and half.
Cheese: Be sure to use freshly shredded cheese, not the pre-shredded cheese you can get at the grocery store. I used sharp cheddar, gruyere, and mozzarella, but you can substitute any of your favorite cheeses.
Seasonings: Garlic powder, onion powder, paprika, salt, and pepper, make this mac and cheese extra flavorful without a lot of extra work.
What to Serve with Mac and Cheese
Mac and cheese is a fantastic side dish for just about any meal or it can easily be made into a main dish! Here are a few of my favorite dishes to serve with mac and cheese:
Vegetables: Fresh salad, green beans, grilled sweet potato, or broccoli are great options.
Protein: Try this mac and cheese with fried chicken, steak, pulled pork, or ribs.
Other sides: Make it a meal with more sides! I suggest coleslaw, corn on the cob, garlic bread, or cornbread.
Tips for Making Flourless Mac and Cheese
- Always use freshly shredded cheese. The pre-shredded cheese you can buy bagged at the grocery store won’t yield the same texture. Pre-shredded can give your mac and cheese a grainy texture and it doesn’t melt as smoothly.
- Add protein and a vegetable to make it a meal. If you want your mac and cheese to be the main dish, try tossing it with some broccoli or peas and your favorite protein, such as grilled chicken.
- Don’t overbake! Baking your mac and cheese too long can make it dry. If you need to make a crispier top without overbaking, try turning your oven on broil for a few minutes to make it golden brown. Be sure to watch carefully as the broil function can burn a dish very quickly.
- Only cook your noodles al dente. Cooking the noodles longer will make your mac and cheese soggy as the noodles continue to soften while baking.
Frequently Asked Questions
Can I make this mac and cheese gluten-free?
Absolutely! Because there is no flour, you can easily swap out the macaroni noodles for chickpea pasta or your favorite gluten-free noodle. However, you may find that the mac and cheese doesn’t set as well without the starch of wheat noodles. If this is an issue, try adding eggs or cornstarch to thicken.
What do I do with leftovers?
Store leftover mac in the fridge in an airtight container for 3-5 days. If you don’t want to enjoy this delicious mac as it is, try making it into bacon mac and cheese bites!
What are the best cheeses for mac and cheese?
The best cheese depends on your flavor preference! If you prefer a sweeter, smoother mac and cheese, I recommend mozzarella, Monterey Jack, and American. For a sharper, saltier mac and cheese, I like using sharp cheddar, gruyere, and parmesan. The best mac and cheese recipes have a little bit of sweeter cheese and a little bit of sharp cheese for a well-rounded mac and cheese.
Print
Creamy Baked Mac and Cheese without Flour (No Roux)
- Total Time: 40
- Yield: 4 1x
Ingredients
1 pound elbow macaroni noodles
1 stick of butter (½ cup)
8 ounces of cream cheese
2 cups milk
2 cups sharp cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 cup gruyere cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish with softened butter.
- Bring a large pot of salted water to a boil and add your pasta. Cook al dente according to the package instructions. Drain your pasta and set aside.
- Add the butter and cream cheese to the large pot and melt over medium heat. Stir until the cream cheese and butter are melted and well combined, about 1-2 minutes.
- Add the seasonings and milk to the pot and stir well. Turn the heat to medium-high and bring the milk to a light simmer. Simmer for a few minutes, until it’s starting to thicken. Do not boil.
- Remove the mixture from the heat and stir in the shredded cheese. Add your cooked pasta and stir well.
- Transfer the mac and cheese to the buttered casserole dish and place in the oven. Bake for 20 minutes, or until the top is golden brown.
Notes
- For a richer sauce, substitute some of the milk for heavy cream.
- I recommend shredding your cheese fresh to avoid grainy mac and cheese.
- For a crispier top, sprinkle with a little bit of extra cheese before baking.
- Prep Time: 20
- Baking Time: 20
- Category: Pasta
- Method: Baked
- Cuisine: Italian-American
9 Responses
how hard is it to list how many this serves lmao
Hi. With one pound of pasta, you can serve about 4 people. Or 5, if they don’t have much appetite. I’ll add the info on the recipe card, thanks for the feedback!
It says “yield: 4” right at the top of the recipe. If you select”2x,” shockingly, it serves 8. 🙄
i’m just wondering how i would go about adding eggs/cornstarch for the gluten free noodles option? trying to make this for my boyfriend w celiacs and want it to taste as good as possible
You can do it the same way as the regular recipe.
When you say 2 cups of cheese, should I buy a 16 ounce bar of cheese and shredded or should I shred some cheese and then measure it?
Shredding your own cheese always gives the best results.
It takes 8oz (weight) of cheese to shred into 2 cups (volume). To make it more confusing, 8 oz of cheese becomes 16 oz when shredded. One is a weight measurement and one is a volume measurement. 8 oz (weight) of cheese in a block will weigh 8 oz (weight) after shredding but fill a 2 cup (16 oz) measuring cup (volume).
Thank you for your clarification. It might be the best comment I’ve ever seen on a recipe. For over 50 years of cooking, I’ve often wondered why some recipes say “8 oz block cheese or 2 cups shredded cheese”. Very confusing! I never even considered the volume concept. My overly logical brain always went right to “8 oz equals 1 cup”. Now, all the recipes that I’ve guessed at the right amount of cheese to use will be made properly. Again, thanks.