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Homemade mac and cheese

Creamy Stovetop Mac and Cheese (No Flour, Extra Smooth)

Ultra-creamy stovetop mac and cheese made without flour or baking.
Smooth cheese sauce, perfectly cooked pasta, and a crunchy topping.
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4 people
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz elbow macaroni (or cavatappi)
  • water (for boiling)
  • Salt (for pasta water)
Cheese Sauce
  • 2 tablespoons butter
  • ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cups whole milk (or half and half)
  • 1 tablespoon sodium citrate
  • 1 cup sharp cheddar cheese, grated
  • 1 cup gouda cheese, grated
  • ½ cup parmesan cheese, grated
  • Black pepper, to taste
  • 2 tablespoons heavy cream (optional, for finishing)
  • If sodium citrate is unavailable use 1 slice American cheese

Crunchy Topping

  • 2 tablespoons Butter
  • 1 clove garlic, minced
  • ½ cup panko breadcrumbs
  • salt and black pepper to taste
  • ¼ tablespoon paprika

Equipment

  • Large pot
  • sauce pan
  • whisk
  • Stick blender
  • Spider strainer or colander
  • Spider strainer or colander

Method
 

Cook the pasta
  1. Bring a large pot of water to a rolling boil.
  2. Salt generously and add pasta.
  3. Cook until al dente.
  4. Drain and set aside. Do not rinse.
Make the Crunchy Topping
  1. Melt butter in a pan over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add panko, salt, pepper, paprika, and cayenne.
  4. Toast until golden and crispy.
  5. Spread on a tray to cool.

Make the Cheese Sauce

  1. Melt butter in a saucepan over medium heat.
  2. Add onion and a pinch of salt; cook until translucent.
  3. Add garlic and cook briefly.
  4. Pour in milk and bring to a gentle simmer.
  5. Add sodium citrate and stir until dissolved.
  6. Slowly add cheese in batches, stirring continuously.
  7. Blend with a stick blender until smooth.
  8. Finish with cream and butter.
Combine & Serve
  1. Reduce heat to low.
  2. Add cooked pasta to sauce and mix gently.
  3. Transfer to a serving dish.
  4. Top with crispy breadcrumbs.
  5. Serve hot.
Pro Tips
  1. Always grate cheese fresh — no pre-shredded cheese
  2. Do not boil cheese sauce
  3. Add cheese slowly for a smooth melt
  4. Skip baking to keep it ultra-creamy

Notes

Always grate cheese fresh for the smoothest, creamiest sauce. Pre-shredded cheese can make the sauce grainy.
• Do not boil the cheese sauce — high heat can cause the cheese to separate.
• Sodium citrate is the secret ingredient for a silky sauce. If unavailable, use 1 slice of American cheese as a substitute.
• Cook pasta until just al dente so it doesn’t turn mushy when mixed with the sauce.
• Skip baking to keep the mac and cheese ultra-creamy. Baking can dry it out.
• The crunchy breadcrumb topping adds texture without sacrificing moisture.
• For reheating, add a splash of milk and warm gently over low heat.