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Creamy Mac and Cheese with Sharp Cheddar No Flour Easy Recipe

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A quick and easy creamy mac and cheese recipe using sharp cheddar and no flour, delivering a rich, smooth sauce perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces/225 grams)
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter (about 42 grams)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • Salt to taste (start with 1/2 teaspoon)
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/4 cup finely grated Parmesan cheese (25 grams)
  • Optional: Pinch of paprika or cayenne pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions until al dente (usually 7–8 minutes). Drain well and set aside.
  2. In a large skillet or saucepan over medium heat, combine 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, and 3 tablespoons (42 g) unsalted butter. Heat gently, whisking occasionally, until the butter melts and the mixture is warm but not boiling — around 5 minutes.
  3. Stir in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Dijon mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust seasoning as needed.
  4. Lower the heat to medium-low. Gradually add 2 cups (225 g) shredded sharp cheddar cheese, stirring constantly with a wooden spoon or spatula until smooth and creamy. If using, stir in 1/4 cup grated Parmesan cheese now.
  5. Fold in the drained macaroni gently to coat every noodle thoroughly. If the sauce feels too thick, add a splash of milk or cream to loosen it up.
  6. Taste and adjust seasoning with extra salt, pepper, or a pinch of paprika or cayenne pepper for a smoky or spicy touch.
  7. Serve immediately warm. To hold, keep on very low heat and stir occasionally to avoid sticking.

Notes

Use freshly shredded cheese for best melting results. Heat cream and butter gently and melt cheese over low heat to avoid graininess or separation. Do not let the sauce boil. Add cheese gradually and stir constantly for a silky sauce. Al dente pasta helps the sauce cling better. Reheat leftovers gently on stovetop with a splash of milk to restore creaminess; avoid microwave to prevent rubbery texture.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, sharp cheddar, no flour mac and cheese, easy mac and cheese, comfort food, cheesy pasta

Find it online: https://twirltaste.com/creamy-mac-and-cheese-with-sharp-cheddar-no-flour-easy-recipe/