Making Mac and Cheese has never been this easy! With just 10 minutes of prep and 45 minutes in the oven you can make the best simple Mac and Cheese without flour - in one pan, without boiling, no flour and no roux. With both Cheddar and Gruyere this is as cheesy & flavor packed as it gets!
Making Mac and Cheese Has Never Been This Easy!
Who doesn't love a good Mac and Cheese? I, for one, have always been partial to this queen of comfort foods. But, I seldom made it myself - because all the good recipes required boiling the pasta, making a roux... and that's just too much work for me.
So instead I created this simple recipe. It's got all the flavor, perfectly cooked pasta, and the is cheesy to a fault. But there's no flour, just one pan, and you don't need to precook anything.
Try it, and you will never go back to making Mac and Cheese the old-fashioned way!
And if you love buffalo flavors? Of course I have a buffalo version just for you!
Macaroni + Cheese, and Not Much Else
Choose Your Cheese
I recommend using 2 types of cheese: one creamier and one more flavorful. But, you can also use just one cheese. Choose your favorite or favorites! Just make sure they melt well.
I used Gruyere cheese for my flavorful one. This can be switched for another cheese with a lot of flavor: Comté, Emmental, Jarlsberg, Raclette and Parmesan cheese are all great options.
I used a basic Cheddar cheese for my creamy cheese. Other good options are Edam, Gouda, American cheese, and, of course, Mozzarella.
If you love flavorful blue cheese, try this Gorgonzola Mac and Cheese. It's just as easy to make!
A Note on Pre-shredded Cheese
I love anything that makes a dish easier to make, including pre-shredded cheese.
For this recipe, you can use pre-shredded cheese as long as it consists of 100% cheese. Often, pre-shredded cheese has added starch, which can make your mac and cheese grainy. Check the ingredients list, and avoid any kind that is not 100% cheese.
You Can Make This Gluten-Free
One of my recipe testers is gluten-free and reported that this recipe works beautifully with gluten-free noodles as well.
She tested it twice: with regular gluten-free noodles and 100% corn noodles, and they both turned out great.
Does Mac and Cheese Need Flour?
The short answer is - no, mac and cheese does not need flour. It does, however, need starch, but this is in ample supply in pasta.
This starch is released into the milk and cream as the pasta cooks. We stir the mac and cheese after 30 minutes to release even more starch and make sure it comes out super creamy and sets well.
Allowing the mac and cheese to rest for 10 minutes before serving then allows the sauce to thicken and set further.
Just Mix, Cook, and Enjoy!
Who doesn't love a good dump-and-bake, one dish recipe?!
1. Macaroni + Cheese + Spices
Start by mixing together macaroni, cheese and spices. This ensures all those flavors will be evenly spread out throughout the dish.
2. Add Liquids
Pour over the milk and cream, then use a spoon to make sure all the pasta is well submerged.
3. Bake
Bake 30 minutes, then mix everything well to release some more starch, before baking 15 more minutes. If you don't think it's getting enough color, you can raise the temperature for the final 5 minutes.
If, on the other hand, it starts to brown too much, you can tent with aluminum foil instead.
After it's done baking, remove it from the oven and let it rest 10 minutes to let it all set a bit more. If you're in a hurry, you don't have to do this - but it does make it more creamy and less runny.
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.
Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.
Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.
What to Serve with Mac and Cheese
More Quick & Easy Side Dishes
- Ranch Coleslaw15 Minutes
- Air Fryer Fingerling Potatoes25 Minutes
- Mashed Potato Casserole1 Hours
- Air Fryer Baked Potatoes52 Minutes
Recipe
Simple Mac and Cheese Recipe without Flour
Print RateIngredients
- 1.5 cup shredded cheddar cheese or other creamy, well-melting cheese
- 1 cup shredded gruyere cheese or other flavorful, well-melting cheese
- ½ teaspoon paprika powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
- 1.5 cup heavy cream
- 1 cup milk or cream / half and half
Instructions
- Preheat the oven to 350°F (175°C).
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the two types of cheese in the dish and mix well.1.5 cup shredded cheddar cheese, 1 cup shredded gruyere cheese
- Season with paprika powder, salt and black pepper, and mix well.½ teaspoon paprika powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1.5 cup heavy cream, 1 cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Place back in the oven for 15 more minutes. With 5 minutes left, raise the heat to 400°F (200°C).
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Video
Notes
A Note on Cheese
- Gruyere cheese can be switched for another cheese that melts well & has a lot of taste - like Comté, Emmental, Jarlsberg, Raclette or Parmesan cheese
- Cheddar cheese can be switched for another well-melting, creamy cheese, like Edam, Gouda, American cheese or Mozzarella
- Pre-shredded cheese can be used as long as it is 100% cheese, and does not have any added starch
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days. Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating. Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through. Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating. ÂWhy is my Mac and Cheese grainy?
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
To thicken cheese sauce you need some type of starch. Good thing pasta has a lot of it in and of itself!
So to thicken a cheese sauce for pasta you can either cook the pasta in the sauce, or add it at the end with a bit of starchy pasta cooking water.
Even if you're not serving the sauce with pasta, you can use a bit of starchy pasta cooking water to thicken your sauce.
No! The pasta cooks just as well in the oven as it does stove top - it just takes a bit more time. Cooking it in the milk, cream and cheese also allows for even more flavor.
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.
Lori
Made this today to go as a side with a German roasted chicken. I was really hesitant how it would turn out since you don't cook the pasta first. It reminded me of those dump cakes, but I like trying new recipes, so I gave it a try. I did read other comments to know that it might take longer to cook, and I ended up cooking it an extra 10 minutes. I also used a lower carb pasta called Carbe Diem. The flavor was really good. My husband said this is his favorite mac cheese flavor wise. Though, it wasn't creamy as this shows. I had to cook it in our toaster oven, so I wonder if it being closer to the heating element caused this. And it actually browned on top, too, so maybe that is what caused it not to be creamy. I will make this again, in the oven next time, to see if that helps. I grated my own cheese, so I didn't have the grainy issue like some people did.
Emmeline Kemperyd
Hi Lori! The reason it wasn't as creamy is probably because you used low carb pasta. I'm not sure of the content of that specific kind, but the starch in the pasta is what makes it creamy without making a roux. So if you use a pasta with less starch (which I assume the low carb version has), then it won't be as creamy. I'm happy to hear you still enjoyed it, and that the flavor was good! Next time I'd suggest trying it with regular pasta and seing how it turns out. /Emmeline
Lori
Thank you for your reply! There are 40 grams of carbs per serving in Carbe Diem pasta, but 24 grams of fiber, making it 16 grams net, so I wonder if the fiber caused it to not be creamy. This was the first dish I made with the pasta that used uncooked pasta. I try to limit myself to 50 grams of carbs a day or less, so eating regular pasta would have to be on a cheat day. We're eating the leftovers for dinner tonight and I'm looking forward to having it again, creamy or not. It was really good! I usually use a mixture of at least 3 or 4 different kinds of cheese, but I never used gruyere. I just happened to have some left from Christmas, and will definitely use that in future mac cheese recipes. I live in Georgia, so mac cheese is a big thing down here. Great taste!
LAURENE ISGRO
Thank you for the great recipe !! I've never made homemade mac and cheese before. This recipe was so easy and delish. It was really creamy and cheesy, I loved it !! The only thing was that my pasta (I used elbows) were still hard after baking. I even cooked it for about 10-15 minutes longer at 400°, let it cool and they still were hard. I stirred it after 30 minutes too. I was thinking that maybe next time to pre-cook the pasta and then add it to the rest of the ingredients and see if that makes a difference.
Any suggestions ???
Emmeline Kemperyd
Hi Laurene! Happy to hear it turned out tasty despite the pasta still being hard. I've never had trouble with it not being done, however if your pasta is a "slower" kind then that might be the case. The one I use cooks in 7-8 minutes according to the package.
I wouldn't recommend pre-cooking the pasta all the way, then it will end up very overcooked. But you could cook it for 1-2 minutes, just so it's warm already and then it will finish cooking faster. Or you can just cook the mac and cheese for longer - you can cover with aluminum foil if it starts to brown too much.
Hope that helps!
Emmeline
Meka
Hello
I'm replying to this thread as I didn't know how to comment without doing so. I am very excited to try this recipe but would like it to be a main course. Is it possible to add ground cooked turkey to the recipe? Would I need to change any of the measurements if I do so? Thank you for your recipe and suggestions.
Emmeline Kemperyd
Hi Meka, I haven't tried it with anything like ground turkey added - I usually serve it as a side instead. But it should work, with no change to the measurements, as long as the turkey is cooked first. /Emmeline
MARTHA OWENS
The problem is there is no water in the recipe! You could cut the cream and milk by half and replace it with water. You could also cut a bunch of the cheese out. My pasta was a little al dente so I left in the oven a little longer. We picked out the pasta to eat (Yes, it got a little grainy). I quick microwaved another cup of pasta and mixed it in... but I could have made another cup because there was still too much sauce!
The concept was good but it needs adjusting. (I added a cup of water but it was too late to take out some cream or milk or cheese)
Emmeline Kemperyd
Hi Martha! Sure, you could replace part of the milk or cream but it won't be as creamy. As I understand your comment you added an extra cup of water on top of the milk, cream and cheese which of course will give you much more sauce and the result will not be the same. This is likely why it came out with "too much" sauce and a bit grainy. I'd recommend you try the recipe as written next time, and follow the steps and ingredient list exactly, and let me know how it turns out! /Emmeline
LAURENE ISGRO
I've never made homemade mac and cheese before. This recipe was so easy and delish. it was rally creamy and cheesy, loved it !! The only thing that I didn't like was that the pasta (I used elbows) was still hard. I even cooked it for about 10 minutes longer at 400° and let it cool for 10 minutes and they still were hard. I think next time I will pre-cook the pasta and then add it to the rest of the ingredients. Any other suggestions?
Brenda
Came out lumpy. But the flavor was good! I was cooking something in the oven at 375 and as soon as that was done i lowered the temp to 350 and then put in the mac. Im assuming that was my issue but not sure? It also thickened up nicely once it sat on counter for a minute. Noodles came out perfectly cooked too- just slightly al dente how i like them. I used the Tinkyada Pasta Joy brown rice elbows and for cheese i used gruyere and mild cheddar both freshly shredded.
Emmeline Kemperyd
Hi Brenda! Happy to hear the flavor and noodles were good! Not sure why it came out lumpy, haven't had that problem myself as long as I use freshly shredded cheese as you also did. Did you mix it while it was cooking? If not, that might be it. /Emmeline
Ashley
I WOULD LIKE TO MAKE THIS RECIPE FOR MY BIRTHDAY PARTY BUT WHEN I MAKE MACARONI FOR A FAMILY EVENT I USUALLY USE A FULL BOX OF THE NOODLES.. SO THE 1.5 CUP IS TWISTING MY BRAIN A LITTLE HAHA.. WHAT WOULD THE MEASURANTS BE IF I USED THE FULL BOX?
Emmeline Kemperyd
Hi Ashley! Haha, well, I guess that depends on how big your box is?! I'd still measure it all out using cups and then adjust the amount of the rest of the ingredients based on how many cups of macaroni you have in the box.
If it helps, 1 cup of dry macaroni is approximately 8 ounces.
/Emmeline
Jaime
We love this recipe! Have cooked it many times... I was wondering if anyone had ever premixed all the ingredients in the baking dish to cook later in the day?
Emmeline Kemperyd
Hi Jaime! I haven't tried this, but it sounds like a great idea. It should work, but it might be best to skip pouring in the milk & cream until you're ready to bake it. I'll try prepping it all ahead when I get a chance - but if you beat me to it, please let me know how it turns out! /Emmeline
Deb Frank
I made this at Christmas last minute when I found out my teenage Grandson was going to come. He is a picky eater but loves mac and cheese. He devoured it! I had never made baked mac and cheese where you don't have to precook the pasta or make a roux, so that was a time saver! Everyone said I should have doubled or tripled the recipe since everyone that managed to get any loved it. LOL Thank you for an excellent and easy dump and bake recipe that can be made at the last minute on a busy Christmas day or any other busy day!
Mrs. A
I made this recipe and it was an absolute breeze. I did a complete dump and go approach increasing the recipe measurements because I had more people to feed (a crowd of 40). I added a stick of butter too (ha ha wink wink nod nod -I am from the South so we "Always Use Butter" too). I put my glass pan in the oven on 350 for 50 minutes and it came out perfectly. I never opened the oven to stir it 3 times or anything (because I actually forgot to). But despite me cooking it for the full 50 minutes on 350 in an unopened oven, it came out perfectly. I used extra sharp block cheese and Velveeta cheeses as my 2 cheeses, heavy whipping cream, and milk as my milks, salt and pepper and a touch of chicken bullion sprinkle. The people at church loved this Mac and cheese. I used gluten free noodles too because I have that wonderful allergy to gluten, but it tasted great still. I love your recipes and look forward to trying more of them.
Emmeline Kemperyd
Hi Mrs. A! So happy it turned out well for you. And good to know it still comes out fine without stirring. I'm quite lazy so I will need to re-test it that way as well - if I can remove a step, I'd love to do that! /Emmeline
Victoria
Did every single thing perfectly, and I learned the hard way three other Mac and cheese recipes ago not to use pre shredded. Shredded myself, still grainy-ish. Does it matter if you use the smaller grate or the normal size one? Used whole milk, heavy cream, mixed after 30 mins, turned to 400 the last 5 minutes. I have no idea why it would be like that?
Emmeline Kemperyd
Hi Victoria! I would recommend using the small grate, just because that allows the cheese to melt easier and integrate better with the sauce. If that doesn't help, I'd lower the temp slightly, especially if you also saw it brown fast or know that your oven runs a little bit hot! Let me know if you try any of these fixes and how it turns out. /Emmeline
Maddie
I've made this twice now. First time according to recipe. Used gf macaroni and lactose free milk and half and half due to some family members food requirements. It was delicious! Second round was just for myself. Instead of 1.5 half n half, used 1 cup and the other 1/2 was a mixture of butter, sour cream and cream. Added a wee more salt along with 1/2 tsp onion powder rand garlic powder, along with a bit of mustard powder. So good!
Emmeline Kemperyd
Hi Maddie! Happy you liked it and sounds delicious to add some extra butter! /Emmeline
Christine
great flavor, love the approach so easy. Mine turned out dry and crummy not creamy. I didn't have cream so I used a combination of whole milk and half and half not sure if that was the issue. Any other suggestions, I would really like this to work
Emmeline Kemperyd
Hi Christine! Did you use pre-shredded cheese or shred it yourself? It sounds like the issue was either using pre-shredded cheese (then it can turn out a bit grainy) or that you used whole milk and half and half. I've made it with only half and half and that worked out fine, but haven't tested it with switching out part of that for milk. I'd recommend you try it with cream next time and see what you think! /Emmeline
Christine
Emmeline, I shredded the cheese myself. As this was a last minute dinner plan I used the cheese I had on hand which was cheddar and a little parmesan. I will certainly try again.
Emmeline Kemperyd
Hi Christine! Those cheeses should work well! My guess then is that it was because you didn’t use cream, so I would recommend trying that, please let me know how it turns out!
Sheri Stone
Oh my goodness this was AMAZING!
I messed up the recipe and mixed most of the cheese in with the the other ingredients before it first went in the oven. I cooked for about 55 minutes covered (in a 6 quart covered enameled cast iron Dutch oven. I removed the lid and increased the temp to 400 for another 15 minutes. It took a good 20 minutes to solidify. In addition to the exact recipe, I added a tsp of paprika (for color) and about a tsp of stone ground mustard (only because my grandmother used to use these ingredients) and more cheese (40-48 ounces).
My only tiny complaint is that I couldn't get a good crust on the top. Dinner timing required me to take it out of the oven after 70 minutes. Perhaps I needed to let it bake for longer uncovered or use a pan that can be exposed to the broiler.
This will definitely be my go to recipe from now on and I'll update if I figure out the secret to the perfectly browned and crunchy top!
Emmeline Kemperyd
Hi Sheri! Happy to hear you enjoyed it! This mac and cheese doesn't really get a crust on top, mainly because we have to mix it there in the middle to spread out the starch. But I would love to hear if you do find a way to still get a nice crust! /Emmeline
Melissa
For s nice golden and crispy top, add shredded parmesan cheese and Colby cheese on top before putting in the oven
THERESA EBERHARD
how many people does this serve?
Emmeline Kemperyd
Hi Theresa! It serves 4 as a single side, but if you have many sides it could serve up to 8 people. /Emmeline
Julia
Super tasty and creamy! Not the biggest mac n cheese fan but this recipe impressed me, would totally cook it again!
Anya
I made this with gluten free macaroni noodles (100% corn noodles) and it turned out amazing! I didn't make any adjustments on the recipe or instructions and the sauce thickened beautifully and the noodles cooked perfectly. This will make a great side for Thanksgiving but for now I will be enjoying it for dinner. Definitely not going back to stove top mac and cheese - this was fabulously simple and delicious.
Emmeline Kemperyd
Hi Anya! Thanks for sharing. Happy to hear it turned out well for you! /Emmeline
Dennis
I tried this and the noodles did not cook and it's more like a soup than a creamy mac and cheese. How exactly is the pasta supposed to cook and get tender? mine are still hard as they were out of the package.
Emmeline Kemperyd
Hi Dennis,
I'm sorry to hear that! I've never had that problem, they should cook fine in the milk and cream. What type of noddles did you use?
/Emmeline
Mike
Same issue here. I used elbow macaroni and shredded the cheese myself. When it was supposed to be finished, the noodles were maybe 3/4 cooked at best. Gummy and stuck to your teeth.
Emmeline Kemperyd
Hi Mike! Sorry to hear that. Did you stir it after 30 minutes while cooking as recommended in the recipe? Not sure what went wrong, I have not had this issue myself, and a lot of others have made it succesfully as well. I would assume it comes down to the specific macaroni you've used, or the temperature of the oven being too low. /Emmeline
DeeYvette
I will TRY this MAGNIFICENT recipe for THANKSGIVING!!! It looks and SOUNDS DELICIOUS!!!
Emmeline Kemperyd
Thank you! Let me know how it turns out!