How to Make Extra Creamy Stovetop Mac and Cheese Use a block of cheese rather than shredded cheese as shredded cheese has additives that interfere with the cheese’s ability to melt. I particularly like extra sharp cheddar cheese because it melts well and adds tons of flavor to the sauce. The cheese sauce, made with cream cheese, extra sharp cheddar cheese, heavy cream, and evaporated milk is what makes the sauce so creamy and creates a flavorful, silky, smooth texture.

This cheese sauce is thickened with heavy cream and evaporated milk. Normally, you would make a roux, which is equal parts of fat and flour cooked together in a pan to thicken your cheese sauce. Pro Tip: Add 1 tbsp coarse sea salt to the water in which the pasta is boiled to flavor the noodles. However, with cavatapi noodles, they are so dense that they won’t become overcooked. Typically, a recipe that combines pasta and sauce instructs that the noodles be slightly undercooked so they can finish cooking in the sauce. I like the curly shape, the density of the noodle, and the ridges that hold on to all of that delicious cheese sauce. With no roux and only 2 kinds of cheese, this simple mac and cheese recipe without flour will become your go to mac and cheese recipe! The PastaĬavatapi noodles are my favorite for mac and cheese.

This homemade, extra creamy mac and cheese comes together so easily. Either way, you’re going to love this dish! Some like baked macaroni and cheese and some like stovetop macaroni and cheese. This extra creamy stovetop mac and cheese, made in just 20 minutes without flour, is the best creamy mac and cheese recipe ever!

Macaroni and cheese without roux