Simple Mac and Cheese Recipe (No Flour Needed!)

Craving creamy, dreamy mac and cheese but want to skip the flour? This recipe delivers all the cheesy goodness without the extra step! We'll focus on building a rich, flavorful sauce using simple ingredients and techniques that even beginner cooks can master. Get ready for a comforting classic, elevated!

Why Skip the Flour?

Many traditional mac and cheese recipes rely on a roux (a mixture of butter and flour) to thicken the cheese sauce. While this method works well, skipping the flour offers a few advantages:

• Gluten-Free: This recipe becomes naturally gluten-free, perfect for those with dietary restrictions or sensitivities.
• Lighter Sauce: The sauce will be slightly lighter and less heavy than a flour-based version, making it a less rich option.
• Simpler Process: One less ingredient and step means quicker prep time!

Ingredients You'll Need:

• 1 pound elbow macaroni (or your favorite pasta shape)
• 1/2 cup butter
• 4 cups milk (whole milk recommended for creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups shredded sharp cheddar cheese (or your favorite cheese blend – experiment!)
• 1/2 cup shredded Gruyere cheese (optional, but adds amazing flavor!)
• 1/4 cup grated Parmesan cheese (optional, for extra sharpness)

Instructions: A Step-by-Step Guide

1. Cook the Pasta: Boil the macaroni according to package directions until al dente. Drain well and set aside. Don't overcook! Slightly firm pasta holds its shape better in the creamy sauce.

2. Create the Cheese Sauce: In a large saucepan over medium heat, melt the butter completely. Once melted, gradually whisk in the milk. This slow addition prevents the milk from curdling.

3. Season and Simmer: Add the salt and pepper. Continue to whisk constantly as the milk heats. Let it simmer gently for about 5-7 minutes, or until the mixture slightly thickens. Don't let it boil vigorously.

4. Melt the Cheese: Reduce the heat to low. Gradually add the cheddar cheese, a handful at a time, whisking continuously until each addition is completely melted and incorporated before adding more. The low heat is crucial here to prevent the cheese from separating.

5. Stir in Extras (Optional): Once the cheddar is melted, stir in the Gruyere and Parmesan cheese (if using). Whisk until smooth and creamy.

6. Combine and Serve: Add the cooked macaroni to the cheese sauce and stir gently to coat every noodle evenly. Serve immediately. Garnish with extra cheese or a sprinkle of paprika for visual appeal.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
• Add-ins: Get creative! Bacon bits, chopped ham, roasted vegetables (broccoli, cauliflower), or even cooked chicken can transform this simple recipe.
• Different Cheeses: Experiment with different cheese combinations! Monterey Jack, Gouda, or Fontina are all delicious options.
• Make it Ahead: The cheese sauce can be made ahead of time and reheated gently before adding the pasta.

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