This one pot stovetop mac and cheese with no flour is the epitome of an easy, comforting meal. Made in under 30 minutes, it's everything you would expect a mac and cheese to be - creamy, cheesy, and so flavorful with sharp cheddar cheese.
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Ingredients
- Dry pasta: I used pipette - you can really use any short pasta with ribs
- Whole milk: This makes the base of the sauce along with cooking the pasta
- Vegetable broth: The other part of the sauce
- Sharp cheddar cheese: You'll want a really good sharp cheddar cheese for this recipe since it's so cheese-flavor forward. Make sure you buy it on the block and shred it yourself
- Garlic powder, onion powder: I love adding these two to mac and cheese always
- Dijon mustard: The unsung flavor hero in mac and cheese. It may seem weird but don't skip it!
Step by step instructions
This is an EASY one let me tell ya.
1. Cook the pasta. Bring the milk and vegetable broth to a gentle boil. Add the dry pasta and cook (keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 - 10 minutes. If the liquid is being absorbed too quickly add a bit more of either milk and/or vegetable broth. Do not drain any extra liquid.
2. Mix in the spices, mustard, and cheese. To the same bowl with the cooked pasta, add the onion powder, garlic powder, mustard, salt, pepper, and shredded cheese. Stir to combine and melt the cheese. Serve immediately.
Customizations and add ins
This recipe is a great basic mac and cheese recipe, but that's not to say you can't make it your own and mix in some other ingredients! A few thought starters:
- Cooked crispy bacon or ham
- Chopped fresh scallions
- Sautéd mushrooms
- Sriracha or chopped jalapeños
- Spinach or kale
Tips and tricks
- Freshly grate your cheese. It's very important for the cheese sauce to come together and melt properly that you grate your own cheese! Store-bought shredded cheese has additives and preservatives that make it more difficult to melt homogeneously.
- Use sharp cheddar cheese. Sharp cheddar has the most classic mac and cheese flavor. You can use other cheeses in combination with sharp cheddar, though!
- Other cheeses you can add in: gruyere, parmesan, gouda, or really any other cheese that easily melts!
- Use a short pasta with a hollow center, more room for the cheese to get stuck.
FAQs
In the fridge in an air tight container!
Either in the microwave or on the stovetop! Add milk as needed on the stovetop to help it get creamy.
A nice big salad, chicken cutlets, meatballs, meatloaf, roasted veggies,
More mac and cheese recipes
📖 Recipe
Stovetop Mac and Cheese with No Flour
Ingredients
- 1 lb dry pasta such as pipette
- 2 ½ cups whole milk
- ½ cup vegetable broth
- 8 oz sharp cheddar cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring the milk and vegetable broth to a gentle boil. Add the dry pasta and cook (keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 - 10 minutes. If the liquid is being absorbed too quickly add a bit more of either milk and/or vegetable broth. Do not drain any extra liquid.
- To the same bowl with the cooked pasta, add the onion powder, garlic powder, mustard, salt, pepper, and shredded cheese. Stir to combine and melt the cheese. Serve immediately.
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