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a spoonful of mac and cheese being lifted out of the pan
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Simple Mac and Cheese Recipe without Flour

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 baked Mac and Cheese - in one pan, without boiling, and without flour. With both Cheddar and Gruyere this is as cheesy & flavor packed as it gets!
Course Side Dish
Cuisine North American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 as a side
Calories 799kcal
Author Emmeline Kemperyd

Equipment

Ingredients

  • 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
US Customary - Metric

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.

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.
 

Why 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

Calories: 799kcal | Carbohydrates: 36g | Protein: 29g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 209mg | Sodium: 727mg | Potassium: 311mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2272IU | Vitamin C: 1mg | Calcium: 776mg | Iron: 1mg