By Elysia Cartlidge | Published: | Updated: | 2 Comments | Jump to Recipe
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This homemade, ultra creamy 5 Ingredient Mac and Cheese is sure to become a family favourite. It’s simple to make with only 5 ingredients. Plus, it’s made with evaporated milk, so no flour or heavy cream is required!
Homemade Mac and CheeseLike it? Save for later!
5-Ingredient Mac and Cheese – No Roux Required!
Mac and Cheese is one side dish that everybody loves. However, it isn’t always the lightest option. The best part about this 5-ingredient Mac and Cheese recipe is that it’s a lightened up version of your favourite mac and cheese recipe with the same classic taste. The ultimate homemade comfort food!
To get ultra creamy mac and cheese, without using a ton of heavy cream, butter or flour, we use evaporated milk. Evaporated milk mac and cheese has less saturated fat than your typical mac and cheese recipe, making it lighter and more heart-healthy.
Not only is this recipe more nutritious, it’s also super easy to make! It’s the perfect recipe for beginner cooks or busy families. Our homemade macaroni and cheese is cooked on the stovetop, with absolutely no baking required. Plus, it requires no flour or roux, so you don’t have to worry about a gritty texture.
With only 5 ingredients, you can serve up this simple side to your whole family in a matter of minutes. If you can make boxed mac and cheese, you’ll have no problem making this made-from-scratch version!
For more delicious mac and cheese recipes, check out this Baked Mac and Cheese without Flour too!
Why We Love This Evaporated Milk Mac and Cheese
- Easy: This recipe is just as easy as the boxed version, but is much less processed. With only 5 simple ingredients, no roux or flour, it comes together quickly on the stovetop, with no baking required.
- Creamy: Evaporated milk gives the sauce an ultra creamy texture. This pantry staple is high in protein, while lower in fat than heavy cream. It binds with the butter to create a perfectly light and creamy sauce.
- Lightened up: Most mac and cheese recipes require a roux or heavy cream to thicken the cheese sauce. Our recipe uses partly skimmed evaporated milk and less butter to get the same effect with less saturated fat.
Required Ingredients
- Elbow macaroni pasta: Macaroni pasta works best in this dish, but you can also use penne, ziti, bow ties, or fusilli. We used whole wheat pasta, but regular pasta works too.
- Unsalted butter: A small amount of unsalted butter is mixed with evaporated milk to create our sauce. In a pinch salted butter can be used, just adjust the amount of salt added later.
- Evaporated milk: Partly skimmed 2% evaporated milk is a shelf-stable milk, where 60% of the water has been removed. When heated it becomes super creamy and decadent. You could sub in whole milk if that’s what you have on hand.
- Sharp cheddar cheese: Freshly grated sharp cheddar cheese is the star of this dish. To get the best results, freshly grate your cheese. Pre-shredded cheese, while convenient is coated in additives that prevent it from melting properly.
- Salt and pepper: Enhance the creamy cheese flavour with a bit of salt and add extra flavour with freshly ground pepper.
How to Make Homemade Mac and Cheese – Step by Step Instructions
- Cook macaroni noodles until al dente in a large pot according to package directions, about 7-10 minutes. Drain and set aside.
- In the same large pot over medium heat, melt the butter, then add the evaporated milk. Heat and stir until the mixture is hot and steaming, then turn the heat down to low. Stir in the cooked pasta and mix well.
- Next, stir in about a quarter of the shredded cheese, and stir until melted. Continue stirring in small amounts of the cheese until it is all melted and has coated the pasta with sauce. Add salt and black pepper to taste. Serve warm.
Keep scrolling for the full printable recipe!
Tips for the Best Homemade Mac and Cheese
- I typically use fibre-enriched Smart elbow pasta or whole wheat macaroni, which has about 8 grams of fibre per serving, but you could also use regular elbow macaroni if desired.
- To minimize dishes and keep this recipe a one pot mac and cheese, cook the pasta first and then use the same pot for the cheese sauce.
- Make sure that you don’t turn up the stove too high, or the cheese may get clumpy and not properly melt. It’s best to add the cheese gradually over low heat or remove the pot from the heat altogether if the mixture starts to bubble.
- The type of cheese that you choose is important since not all cheeses melt well enough to create that creamy sauce. I like to use sharp cheddar cheese as it tends to have good melting properties.
- Avoid using pre-shredded cheese as it contains additives that prevent the cheese from melting properly. For best results, use freshly shredded cheese.
- Mac and cheese tends to lose a bit of its creaminess the longer that it sits. To get it creamy again, add about a tablespoon or so of evaporated or regular milk until desired creaminess is achieved.
Recipe FAQs
What cheese is best for mac and cheese?
Freshly shredded sharp cheddar cheese is the best kind of cheese for mac and cheese. It has a strong flavour and melts well. Mild, medium cheddar or white cheddar also works for a less intense flavour. For a more nutty flavour, try using gruyere cheese, or use a mixture of the different cheeses.
How do you keep mac and cheese creamy?
To keep mac and cheese creamy after it has been sitting stir in about a tablespoon or so of evaporated milk until desired consistency is achieved.
Is it OK to make mac and cheese ahead of time?
Mac and cheese can be made ahead of time. Just be sure to add some evaporated milk before re-heating to keep it ultra creamy. Reheat on the stovetop until heated through or 1-2 minutes in the microwave.
Can you freeze mac and cheese?
To freeze evaporated milk mac and cheese, completely cool it, before transferring it to a freezer safe container. It can be stored for up to 3 months in the freezer. Just thaw and reheat on the stovetop with a tablespoon or so of evaporated milk.
Can I make this recipe in an instant pot?
You can use this recipe to make instant pot macaroni. For the instant pot recipe, combine 2 cups water and the macaroni. Pressure cook on high for 4 minutes. Use quick release to release the pressure and wait for the cycle to end. Remove the lid carefully and turn on the saute setting to low. Stir in the butter and evaporated milk. Stir in the cheese a little bit at a time, making sure to melt it before adding more. Season to taste with salt and pepper.
Storage & Reheating Guidelines
Refrigerator: Store any leftover mac and cheese in a sealed airtight container for up to 4 days in the fridge. Before reheating the whole dish add 1 tablespoon of evaporated milk to get it creamy again.
Freezer: Cool the mac and cheese completely before removing to a freezer bag or container. Store in the freezer for up to 3 months. When ready to eat, thaw the mac and cheese and place in a oven safe dish, mix in 1 Tablespoon condensed milk. Cover with tin foil and heat at 350F for 20-30 minutes until heated through.
To reheat: Before reheating add at least 1 tablespoon evaporated milk to help get mac and cheese creamy again. Cook over low heat until heated through, or place in the microwave for 1-2 minutes until heated through.
Mac and Cheese Add-Ins
The beauty of this 5-ingredient mac and cheese is that it’s super easy to add in vegetables for more fibre and nutrients or some extra protein for a more complete meal.
Here are some ideas for tasty add-ins:
- Broccoli
- Peas
- Bacon
- Ham
- Buffalo chicken
What to Serve with Mac and Cheese
This creamy homemade mac and cheese is quick and easy to make for a weeknight side. To round out this side dish, serve it with pulled pork or chicken, meatloaf, chicken tenders or fish sticks.
Try it with any of the following recipes:
- 5 Ingredient Meatloaf
- Air Fryer Chicken Bites
- BBQ Meatloaf Muffins
- Air Fryer Chicken Nuggets
- Pulled Pork with Homemade BBQ Sauce
- Mini Turkey Meatloaf Muffins
- Air Fryer Chicken Wings with Baking Powder
- Almond Flour Chicken Tenders
Recipe Variations
- To make gluten-free: Use gluten-free pasta in place of regular pasta.
- To make dairy-free: Try our crockpot butternut squash mac and cheese, and use nutritional yeast to get that cheesy flavour.
- Add veggies: After making this easy mac and cheese, try stirring in 1 cup of frozen peas or steamed broccoli.
- Add extra spices: Add a pinch of mustard to bring out the cheese flavour, or try adding some cayenne pepper and paprika for a smoky kick. Garlic powder or nutmeg are also great flavour enhancers.
More Similar Recipes
- Crockpot Butternut Squash Mac and Cheese
- One Pan Feta Pasta with Cherry Tomatoes
- Healthy Mashed Potatoes
- Healthy Tuna Macaroni Salad
- Butternut Squash Barley Risotto
- Roasted Turmeric Cauliflower
- Healthy Pasta Salad
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Course dinner, Side Dish
5-Ingredient Mac and Cheese {No Flour/No Roux}
By: Elysia
Servings 6 servings
This homemade, ultra creamy 5 Ingredient Mac and Cheese is sure to become a family favourite. It's simple to make with only 5 ingredients. Plus it's made with evaporated milk, so no flour or heavy cream is required!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Ingredients
- 8 ounces uncooked elbow macaroni pasta (I use fibre-enriched or whole-wheat)
- 2 tablespoon unsalted butter
- 1 cup partly skimmed 2% evaporated milk
- 1 1/2 cups freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
Cook noodles according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
In a large pot over medium heat, melt butter with evaporated milk.
When butter is melted and mixture is hot and steaming, turn the heat down to low. Add the cooked pasta to the saucepan and stir well.
Add about a quarter of the shredded cheese. Stir until melted and combined. Repeat until all of the cheese is added and noodles are coated with cheese sauce.
Add salt and pepper to taste. Serve warm.
Notes
- I typically use fibre-enriched Smart elbow pasta or whole wheat macaroni, which has about 8 grams of fibre per serving, but you could also use regular elbow macaroni if desired.
- To minimize dishes and keep this recipe a one pot mac and cheese, cook the pasta first and then use the same pot for the cheese sauce.
- Make sure that you don’t turn up the stove too high, or the cheese may get clumpy and not properly melt. It’s best to add the cheese gradually over low heat or remove the pot from the heat altogether if the mixture starts to bubble.
- The type of cheese that you choose is important since not all cheeses melt well enough to create that creamy sauce. I like to use sharp cheddar cheese as it tends to have good melting properties.
- Avoid using pre-shredded cheese as it contains additives that prevent the cheese from melting properly. For best results, use freshly shredded cheese.
- Mac and cheese tends to lose a bit of its creaminess the longer that it sits. To get it creamy again, add about a tablespoon or so of evaporated or regular milk until desired creaminess is achieved.
Nutrition
Calories: 314kcalCarbohydrates: 34gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 237mgPotassium: 246mgFiber: 8gSugar: 5gVitamin A: 568IUVitamin C: 1mgCalcium: 340mgIron: 2mg
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