Easy No Roux Stovetop Mac and Cheese

Creamy stovetop mac and cheese with melted cheese sauce coating the pasta

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Easy No Roux Stovetop Mac and Cheese

This no roux stovetop mac and cheese is a quick and easy way to make a rich, creamy homemade mac and cheese. Cream cheese, cheddar, Monterey Jack, and a little American cheese come together to create a smooth cheese sauce without making a traditional roux. It is a simple comfort food recipe that is perfect for family dinners or teaching kids basic stovetop cooking skills.

Course Appetizer, dinner, Main Dish

Cuisine American

Keyword comfort food, one pot, pasta, quick

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 785kcal

Author Laura

Equipment

Ingredients

16 oz cavatappi pasta or elbow macaroni
2 cups sharp cheddar cheese freshly shredded
1 ½ cups Monterey jack cheese freshly shredded
4 slices American cheese
4 oz cream cheese cut into chunks
2 Tbsp butter
1 ¾ cups half-and-half or milk, divided
1 tsp salt
½ tsp garlic powder
1 tsp Worcestershire sauce

Instructions

In a large pot, bring some salted water to a boil. Cook pasta according to package directions. Drain pasta.
Add the butter, cream cheese, sharp cheddar cheese, and Monterey Jack cheese into the pot you cooked the pasta in.
Pour drained pasta back into the pot, on top of the ingredients. Add the slices of American cheese and approximately 1 cup of half and half or milk to the pot.
Place the pot back on the stovetop on low heat. Give a good stir.
Sprinkle in salt, garlic powder, and Worcestershire sauce and stir well. As the cheeses start to melt, add an additional 1/2 cup of milk or half and half.
Continue stirring until all ingredients have melted and have combined with the pasta. It may take some time for it to all incorporate; just keep stirring.
Add additional half-and-half or milk as needed to reach the desired level of creaminess. If desired, you can add more milk than is called for in the recipe.
Serve immediately and enjoy!

Nutrition