Description
A smooth, creamy macaroni and cheese made without a roux or raw eggs. Relying on melted cheese and a simple starch base, this quick recipe delivers indulgent comfort food with 30 minutes. Customizable with veggies, gluten-free options, or halal swaps.
Ingredients
Elbow macaroni, gluten-free if needed
Shredded cheddar cheese (2 cups / 170g)
Milk (whole, 2%, or oat milk for vegan) (2 cups / 470ml)
Flour (all-purpose or cornstarch) (2 tbsp / 16g)
Butter or coconut oil (1/4 cup / 60g)
Instructions
Boil 4 quarts salted water in a large pot
Add elbow macaroni and cook 7-8 minutes until al dente
Strain pasta and shake off excess moisture
Whisk 2 tbsp flour with 1/2 cup cold milk in a bowl
Melt butter (or oil) in a saucepan over medium heat
Pour flour-milk slurry into saucepan, stir constantly until smooth
Add remaining milk, simmer gently for 3-5 minutes
Gradually add shredded cheese, stirring until melted and thickened
Mix cooked pasta into sauce until fully coated
Notes
Use freshly grated cheese for better melt
For halal version, substitute butter with 100% coconut oil
Add roasted broccoli, mushrooms, or spinach for variation
Simmer gently to avoid cheese separation
Cornstarch works as a gluten-free flour substitute
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg