Mac and Cheese without Flour
This mac and cheese without flour is not only outrageously creamy, but it also reheats well and is nearly foolproof!
Servings: 8
Calories: 482kcal
Equipment
- Large saucepan
Ingredients
- 16 ounces elbow macaroni
- 8 ounces cream cheese
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon mustard powder
Instructions
- Bring a large pot of salted water to a boil and add macaroni noodles. Boil according to package instructions until al dente. Then drain them from the water.
- While the noodles cook, add a couple of splashes of milk to a large saucepan, along with cream cheese. Set over medium heat and stir the cream cheese into the milk as it softens, gradually adding all of the milk.
- Stir the shredded cheese, butter, salt, black pepper, and dry mustard into the cream cheese mixture until all of the cheese has melted.
- Pour the cooked noodles into the creamy cheese sauce and gently combine. Then serve immediately,
Nutrition
Calories: 482kcal | Carbohydrates: 47g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 461mg | Potassium: 280mg | Fiber: 2g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 0.01mg | Calcium: 321mg | Iron: 1mg