Simple Mac and Cheese without Flour

We grew up on macaroni and cheese without flour! It is such an easy dish to make so there is no need to buy the cheap box version – you know the one I mean.

As a cook who has been in the culinary world for many years, I’ve encountered countless variations of the beloved mac and cheese. Time and time again, I’ve seen the demand for gluten-free and low-carb options increase, which led me to create the perfect flourless mac and cheese recipe. In this guide, I will share my expertise and tips to help you create a scrumptious, guilt-free mac and cheese experience.


This is a great savory meal for the young ones.  Looking for something meatier?  Try our gluten free meatballs that all the family will love. Or if you’re searching for an easy, after dinner treat, my delicious banana bread with self rising flour is always a winner in my house! 

Benefits of Flourless Mac and Cheese

Crafting a mac and cheese without flour is a fantastic option for those with gluten sensitivities or anyone seeking a lighter, healthier version of this comfort food classic. The flourless approach results in a lighter texture and taste without compromising on the rich, creamy flavor that mac and cheese is known for.

Ingredient Options and Substitutions

Pasta choices

In my experience, the key to a delicious flourless mac and cheese is selecting the right pasta. Gluten-free pasta options made from rice, corn, or quinoa work well, as do vegetable-based alternatives like zucchini noodles or spaghetti squash.

Cheese sauce alternatives

My go-to cheese sauce for flourless mac and cheese skips the roux and instead relies on a combination of milk (or a dairy-free alternative) and a thickening agent like cornstarch or arrowroot powder. For a vegan version, you can use a nutritional yeast-based sauce or a dairy-free cheese sauce made from cashews or store-bought vegan cheese.

Additional mix-ins and toppings

One of the joys of being a chef is experimenting with different flavors and textures. I recommend trying various proteins like bacon or grilled chicken and vegetables like broccoli or spinach to customize your flourless mac and cheese. For a crunchy topping, use gluten-free breadcrumbs or crushed nuts.

Expert Tips and Tricks

Choosing the right pasta

When it comes to gluten-free pasta, always follow the package instructions for cooking times, as they may vary by brand and type. I find that some brands work better than others, so don’t be afraid to try a few to find your favorite.

Preventing pasta from sticking

To prevent gluten-free pasta from sticking together, ensure you cook it in plenty of boiling salted water and give it an occasional stir. Once cooked, drain and rinse it with cold water to remove excess starch.

Achieving the perfect cheese sauce consistency

For a silky-smooth cheese sauce, be patient and whisk constantly when heating the milk and thickening agent. It’s essential to remove the sauce from the heat before adding the cheese to prevent it from becoming grainy or separating.

Balancing flavors and textures

Adding seasoning like garlic powder, onion powder, and mustard powder can elevate your flourless mac and cheese to new levels. Taste as you go and adjust the seasonings to your preference.

Storing and Reheating Flourless Mac and Cheese

When it comes to storing leftovers, I always recommend using an airtight container and refrigerating the dish for up to 3 days.

When reheating, you can use a microwave or a saucepan on low heat, adding a splash of milk to revive the creaminess of the cheese sauce.

Freezing Options

I often prepare large batches of flourless mac and cheese to freeze for later use.

To do this, allow the dish to cool completely before transferring it to an airtight, freezer-safe container or dividing it into individual portions.

You can store it in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and follow the same reheating instructions as above.

Final Options

There are so many ways to jazz up mac & cheese – whether to sneak in some vegetables, or to make it a little healthier. Here are some of my favorites:

  • Lightly steam small-cut florets of cauliflower. Add them into the mixture between Steps 7 and 8.
  • Finely dice 1/2 bell pepper (red, orange, or yellow) and add it to the garlic and onion in Step 4.
  • Stir through 1 cup frozen peas at the end of Step 7.
  • Add 1/2 cup chopped sun-dried tomatoes and stir through at the end of Step 7.
  • Sprinkle a handful of lightly toasted pine nuts over the top of the macaroni and cheese just before serving.
  • Use skim milk and/ or low-fat cheese.
  • Trim and dice 4 rashers of bacon and add in during Step 4.

Don’t forget to leave me a note in the comments section to let me know how you went with the recipe, and whether you tried any of the options.

Until next time!
Love & comfort food, Bx

Macaroni Cheese

Macaroni and Cheese without Flour

We grew up on macaroni and cheese! It is such an easy dish to make so there's no need to buy the cheap box version – you know the one I mean. Make this homemade mac and cheese with simple and cheap ingredients and all the eaters in your house will thank you for it.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 164 kcal


  • Pot
  • Oven
  • Frypan


  • 8 oz gluten-free pasta (225g)

Cheese sauce ingredients

  • 2 cups cheddar cheese (shredded)
  • 1 cup milk (or dairy free alternative)
  • 2 tablespoons cornstarch (or arrowroot powder)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (use fresh garlic if available)
  • ¼ teaspoon onion powder

Optional mix-ins and toppings

  • 1 cup cooked protein backon, chicken, etc.
  • 1 cup cooked vegetables broccoli, spinach etc.
  • ½ cup gluten-free breadcrumbs can substitute with crushed nuts for topping


Cooking the pasta

  • In a large pot, bring salted water to the boil.
  • Cook macaroni according to package instructions. Typically 8 to 10 minutes.
  • Drain pasta and set aside.

Prepare cheese sauce

  • In a medium saucepan, heat milk over medium heat until steaming.
  • In a small bowl, whisk together cornstarch or arrowroot powder and 2 tablespoons of the heated milk until smooth.
  • Slowly whisk the cornstarch mixture back into the saucepan with the remaining milk.
  • Cook over medium heat, whisking constantly, until the mixture thickens, about 3-4 minutes.
  • Remove saucepan from heat and stir in shredded cheese until melted and smooth.
  • Season with salt, pepper, and optional seasonings.

Combine pasta and cheese sauce (1 minute)

  • Pour cheese sauce over the cooked pasta.
  • Gently stir until pasta is evenly coated with sauce.
  • Stir in cooked protein and/or vegetables, if desired.
  • Transfer mac and cheese to a serving dish or individual bowls.
  • Sprinkle with gluten-free breadcrumbs or crushed nuts, if desired.
  • Serve and enjoy (Serve immediately)


Yum! Just writing out this recipe makes me hungry! I’d love to know how you and your family enjoy it, so please leave me a note in the comments section.
Under the ‘options’ heading (below), I’ll add various ways that you can personalise this recipe so check it out!
Keyword mac and cheese without flour, macaroni cheese

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