Creamy Stove Top Mac and Cheese (No Roux)

When you crave mac and cheese that’s ultra creamy, quick, and comforting, but don’t want to fuss with flour, butter, or roux — this no-roux stovetop mac and cheese is the answer. It’s the kind of recipe that makes you feel like a kitchen pro without the effort.

Classic mac and cheese recipes usually start with a roux — a cooked flour and butter base used to thicken sauces. While that method works beautifully, it’s not always convenient, especially if you’re short on time or don’t want to risk lumps. This version skips the roux entirely and uses a clever combination of milk, cream, and melting cheeses to create a sauce that’s silky, luscious, and never grainy.

Perfect for weeknight dinners, lazy weekends, or anytime you need a big bowl of cheesy happiness in under 20 minutes.

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Why You’ll Love This Recipe

• No roux, no lumps — the sauce stays smooth and glossy every time.

• Ready in 15 minutes from start to finish.

• Ultra creamy texture that clings perfectly to the pasta.

• Kid-approved and family favorite — no fancy ingredients required.

• Customizable — swap cheeses, add seasonings, or mix in extras.

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Ingredients

For the Pasta

• 1 pound elbow macaroni or short pasta (cavatappi, shells, or penne work great)

• 1 tablespoon salt (for boiling water)

• 1 tablespoon butter (optional, to coat pasta after boiling)

For the Creamy Cheese Sauce

• 2 cups whole milk (or half-and-half for extra richness)

• 1 cup heavy cream (or evaporated milk for a lighter option)

• 3 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella or Monterey Jack cheese (for meltiness)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dry mustard powder (optional but adds depth)

• ¼ teaspoon paprika or smoked paprika

• Salt and black pepper to taste

Optional Add-Ins

• 2 ounces cream cheese for extra silkiness

• A pinch of cayenne for gentle heat

• Freshly chopped parsley or chives for garnish

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Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook until al dente — tender but slightly firm.

3. Drain well, reserving about ½ cup of pasta water.

4. If not using the sauce immediately, toss pasta with butter to prevent sticking.

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Step 2: Warm the Milk and Cream

1. In a large saucepan or deep skillet, combine milk and heavy cream.

2. Heat over medium-low until warm but not boiling — you should see gentle steam rising.

3. Stir occasionally to prevent scorching on the bottom of the pan.

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Step 3: Add Seasonings

1. Stir in garlic powder, onion powder, dry mustard, and paprika.

2. Taste the milk mixture and adjust salt or spice levels to your liking.

3. These seasonings will infuse the base with subtle flavor before adding the cheese.

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Step 4: Melt in the Cheese

1. Reduce heat to low and gradually add shredded cheddar and mozzarella, one handful at a time.

2. Stir continuously until the cheese melts completely into the milk mixture.

3. Continue adding cheese until the sauce becomes thick, glossy, and smooth.

4. If using cream cheese, add it now and whisk until melted and incorporated.

Tip: Keep the heat low! High heat can cause cheese to separate or become grainy.

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Step 5: Combine with Pasta

1. Add the cooked pasta directly to the cheese sauce.

2. Stir well until every noodle is evenly coated in creamy goodness.

3. If the sauce seems too thick, add a splash of the reserved pasta water or milk.

4. Continue to stir gently over low heat for 1–2 minutes to let the sauce cling perfectly.

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Step 6: Serve and Enjoy

1. Spoon the mac and cheese into bowls or a serving dish.

2. Garnish with a sprinkle of extra cheese, paprika, or fresh herbs.

3. Serve immediately for the ultimate creamy texture.

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Pro Tips for Perfect Creamy No-Roux Mac and Cheese

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

• Don’t let milk boil: It should be warm enough to melt cheese but not scalding.

• Stir constantly: Smooth stirring prevents clumps and helps emulsify the sauce.

• Use a mix of cheeses: Cheddar for flavor, mozzarella for melt, and a little cream cheese for body.

• Save pasta water: It’s starchy and helps adjust the consistency of the sauce.

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Flavor Variations

Classic Cheddar Only

Stick to sharp or extra-sharp cheddar for a nostalgic diner-style mac and cheese flavor.

White Mac and Cheese

Swap cheddar for white cheddar, Monterey Jack, and Parmesan for a sophisticated twist.

Spicy Kick

Add diced jalapeños, a splash of hot sauce, or ¼ teaspoon cayenne powder.

Veggie Boost

Mix in roasted broccoli, peas, or sautéed spinach for a colorful and healthy variation.

Protein-Packed

Stir in shredded chicken, turkey, or seafood like shrimp or crab for a hearty meal.

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Serving Suggestions

This no-roux creamy stovetop mac and cheese is satisfying on its own or as a comforting side dish. Serve it with:

• Baked or fried chicken

• Roasted vegetables

• Grilled fish or shrimp

• BBQ mains (without pork)

• Green salad for a balanced plate

It’s perfect for:

• Weeknight dinners

• Lazy weekend lunches

• Potlucks and casual parties

• Back-to-school family meals

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Make-Ahead and Storage

To Make Ahead:

• Prepare the sauce and pasta separately.

• Combine and reheat gently on the stovetop before serving.

• Add a splash of milk to loosen the sauce as needed.

To Store:

• Refrigerate leftovers in an airtight container for up to 3 days.

To Reheat:

• Reheat slowly on low heat with 1–2 tablespoons of milk or cream added to restore creaminess.

To Freeze:

• Not recommended for this recipe — the dairy-based sauce can separate when thawed.

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Frequently Asked Questions

What can I use instead of heavy cream?
Evaporated milk, half-and-half, or whole milk with 2 tablespoons of butter make great substitutes.

Why did my sauce turn grainy?
Grainy sauce usually means the heat was too high. Always melt cheese on low and stir constantly.

Can I bake this version?
Yes! Pour the finished mac into a greased dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for 15–20 minutes.

Can I make it gluten-free?
Yes, use gluten-free pasta and ensure all cheese and cream brands are gluten-free certified.

What cheeses melt best?
Cheddar, Monterey Jack, Colby Jack, and mozzarella melt beautifully. Avoid hard cheeses like Parmesan alone.

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Why This Recipe Works

This no-roux stovetop mac and cheese achieves everything you love about classic recipes — creamy sauce, cheesy flavor, and that satisfying comfort — without the fuss of flour or whisking a roux.

By heating milk and cream gently and melting cheese gradually, you get a naturally thick, luscious sauce that coats the pasta perfectly. It’s simple, reliable, and luxurious in texture — the kind of comfort food you can make again and again.

Whether you’re feeding your family, cooking for friends, or just treating yourself after a long day, this mac and cheese delivers creamy satisfaction every single time.

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Nutrition Information (Approximate per serving)