This homemade stovetop mac and cheese without flour is made with evaporated milk for an ultra creamy texture that brings out all that real cheese flavor! Best of all, it requires just 5 simple ingredients, making it an easy, family-friendly option for any night of the week. You may never want to eat the boxed stuff again! {Vegetarian}
Easy Macaroni and Cheese – No Roux Required!
We all love mac and cheese, but most traditional recipes are not always the healthiest option. That’s where this simple recipe comes in. It only requires 5 basic ingredients, so it’s super convenient, and the evaporated milk actually helps reduce the overall calories, fat, and sodium, too.
Plus, instead of the powdered cheese, this version is made with real cheddar cheese for an authentic, cheesy flavor the whole family will love!
For more delicious mac and cheese recipes, check out this Baked Mac and Cheese without Flour too!
Why We Love This Flourless Mac and Cheese
- Uses just 5 simple ingredients you probably already have on hand
- Just as quick as making stovetop macaroni from a box (but way better)
- Formulated by a Registered Dietitian to be lower in fat, calories, and sodium
- Easy side dish or cozy main meal on a busy night
- Lusciously creamy consistency thanks to evaporated milk instead of heavy cream
- Can be made in one pot for easy clean-up
Ingredient Notes
- Elbow macaroni pasta: Macaroni pasta works best in this dish, but you can also use penne, ziti, bow ties, or fusilli. I typically use fiber-enriched Smart elbow pasta or whole wheat macaroni, which has about 8 grams of fiber per serving.
- Unsalted butter: A small amount of unsalted butter is mixed with evaporated milk to create the creamy sauce. In a pinch salted butter can be used, just adjust the amount of salt added later.
- Evaporated milk: Partly skimmed 2% evaporated milk is a shelf-stable milk, where 60% of the water has been removed. When heated it becomes super creamy and decadent. You could sub in whole milk if that’s what you have on hand.
- Sharp cheddar cheese: Freshly grated sharp cheddar cheese is the best cheese for traditional mac and cheese. To get the best results, freshly grate your cheese. Pre-shredded cheese, while convenient is coated in additives that prevent it from melting properly. You can try a different cheese, but make sure it’s a good melting cheese.
- Salt and pepper: To enhance the flavors in the dish. You don’t need too much.
How to Make Mac and Cheese Without Flour – Step-by-Step
- Cook macaroni noodles until al dente in a large pot according to package directions, about 7-10 minutes. Drain and set aside.
- In the same large pot over medium heat, melt the butter, then add the evaporated milk. Heat and stir until the mixture is hot and steaming, then turn the heat down to low. Stir in the cooked pasta and mix well.
- Next, stir in about a quarter of the shredded cheese, and stir until melted. Continue stirring in small amounts of the cheese until it is all melted and has coated the pasta with sauce. Add salt and black pepper to taste. Serve warm.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Homemade Mac and Cheese
- To minimize dishes and keep this recipe a one pot mac and cheese, cook the pasta first and then use the same pot for the cheese sauce.
- Make sure that you don’t turn up the stove too high, or the cheese may get clumpy and not properly melt. It’s best to add the cheese gradually over low heat or remove the pot from the heat altogether if the mixture starts to bubble.
- The type of cheese that you choose is important since not all cheeses melt well enough to create that creamy sauce. I like to use sharp cheddar cheese as it tends to have good melting properties.
- Mac and cheese tends to lose a bit of its creaminess the longer that it sits. To get it creamy again, add about a tablespoon or so of evaporated or regular milk until desired creaminess is achieved.
Recipe FAQs
Freshly shredded sharp cheddar cheese is the best kind of cheese for mac and cheese. It has a strong flavor and melts well. Mild, medium cheddar or white cheddar also works for a less intense flavor. For a more nutty flavor, try using gruyere cheese, or use a mixture of the different cheeses.
Mac and cheese can be made ahead of time. Just be sure to add some evaporated milk before re-heating to keep it ultra creamy. Reheat on the stovetop until heated through or 1-2 minutes in the microwave.
You can use this recipe to make instant pot macaroni. For the instant pot recipe, combine 2 cups water and the macaroni. Pressure cook on high for 4 minutes. Use quick release to release the pressure and wait for the cycle to end. Remove the lid carefully and turn on the saute setting to low. Stir in the butter and evaporated milk. Stir in the cheese a little bit at a time, making sure to melt it before adding more. Season to taste with salt and pepper.
Storage & Reheating Guidelines
To refrigerate: Store any leftover mac and cheese in a sealed airtight container for up to 4 days in the fridge. Before reheating the whole dish add 1 tablespoon of evaporated milk to get it creamy again.
To freeze: Cool the mac and cheese completely before removing to a freezer bag or container. Store in the freezer for up to 3 months. When ready to eat, thaw the mac and cheese and place in a oven safe dish, mix in 1 tablespoon condensed milk. Cover with tin foil and heat at 350F for 20-30 minutes until heated through.
To reheat: Before reheating add a splash of milk (at least 1 tablespoon evaporated milk) to help get mac and cheese creamy again. Cook over low heat until heated through, or place in the microwave for 1-2 minutes until heated through.
Favorite Toppings for Mac and Cheese
The beauty of this 5-ingredient mac and cheese is that it’s super easy to add in vegetables for more fiber and nutrients or some extra protein for a more complete meal.
Here are some ideas for tasty add-ins or toppings:
- Steamed broccoli
- Peas
- Bacon
- Ham
- Rotisserie chicken
- Cooked sausage
What to Serve with Mac and Cheese
This creamy homemade mac and cheese is quick and easy to make for a weeknight side. It pairs well with many of our family favorites, like this 5 ingredient meatloaf or these almond flour chicken tenders. Serve it with a simple salad or steamed veggies to add some extra fiber, too.
Recipe Variations
- To make gluten-free: Use gluten-free noodles in place of regular pasta.
- To make dairy-free: Try our crockpot butternut squash mac and cheese, and use nutritional yeast to get that cheesy flavor.
- Add extra spices: Add a pinch of mustard to bring out the cheese flavor, or try adding some cayenne pepper and paprika for a smoky kick. Garlic powder, onion powder, and nutmeg are also great flavor enhancers.
More Recipes You’ll Love
- Healthy Tuna Macaroni Salad
- One Pan Feta Pasta with Cherry Tomatoes
- Lemon and Garlic Shrimp Pasta
- Lazy Lasagna Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Best Stovetop Mac and Cheese {Without Flour}
Ingredients
- 8 ounces uncooked elbow macaroni pasta (I use fibre-enriched or whole-wheat)
- 2 tablespoon unsalted butter
- 1 cup partly skimmed 2% evaporated milk
- 1 1/2 cups freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Cook noodles according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
- In a large pot over medium heat, melt butter with evaporated milk.
- When butter is melted and mixture is hot and steaming, turn the heat down to low. Add the cooked pasta to the saucepan and stir well.
- Add about a quarter of the shredded cheese. Stir until melted and combined. Repeat until all of the cheese is added and noodles are coated with cheese sauce.
- Add salt and pepper to taste. Serve warm.
Notes
- I typically use fibre-enriched Smart elbow pasta or whole wheat macaroni, which has about 8 grams of fibre per serving, but you could also use regular elbow macaroni if desired.
- To minimize dishes and keep this recipe a one pot mac and cheese, cook the pasta first and then use the same pot for the cheese sauce.
- Make sure that you don’t turn up the stove too high, or the cheese may get clumpy and not properly melt. It’s best to add the cheese gradually over low heat or remove the pot from the heat altogether if the mixture starts to bubble.
- The type of cheese that you choose is important since not all cheeses melt well enough to create that creamy sauce. I like to use sharp cheddar cheese as it tends to have good melting properties.
- Avoid using pre-shredded cheese as it contains additives that prevent the cheese from melting properly. For best results, use freshly shredded cheese.
- Mac and cheese tends to lose a bit of its creaminess the longer that it sits. To get it creamy again, add about a tablespoon or so of evaporated or regular milk until desired creaminess is achieved.
Nutrition
This recipe was originally posted in December 2022 and the text, photos and formatting were updated in February 2025.
Featured Comment
“This is so easy and delicious. I’m keeping this recipe in my rotation, my kids all loved it, they said it was wayyyy better than Kraft.” – Moriah