One Pot Mac And Cheese Without Eggs (Easy, Stove Top)

one pot mac and cheese recipe without eggs

One Pot Mac And Cheese Without Eggs (Easy, Stove Top)

This one pot mac and cheese without eggs is easy to prepare, kid friendly, creamy and delicious too.

Course Main Course

Cuisine American

Keyword easy stovetop mac and cheese recipe, mac and cheese recipe without baking, mac and cheese without eggs, macaroni and cheese recipe without eggs, one pot mac and cheese recipe

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 566kcal

Author PA

Ingredients

2 cups elbow shaped pasta
2 cups water
1 cup whole milk
4 tablespoons butter
salt adjust to taste
2.5 cups shredded cheddar cheese (I usually use cheddar cheese and Mexican blend)
2 American cheese slices I recommend Kraft American singles (optional)
1 cup milk chilled (may use little more if necessary)
½ cup heavy cream

Seasonings used

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder

Instructions

Add the pasta, water, one cup of whole milk and also the butter to a saucepan, stir well and bring the mixture to a boil (stir often).
As the mixture starts boiling, reduce the heat to medium, and add the spice powders - garlic powder, onion powder and mustard powder and cook for 3 to 4 minutes or until the pasta is cooked.
Keep stirring continuously to avoid the pasta from sticking to the bottom of the pan.
Turn off the stove and keep the pan away from heat.
Stir in the heavy cream and cheese (shredded cheddar or Mexican blend or Colby if you are using and also the American cheese if using) and stir well everything so the cream and cheese will blend nicely with the hot pasta in sauce.
The mac and cheese will have a tendency to thicken quickly, so add the chilled milk, one cup at a time, and stir well so as to maintain the right consistency.
If the pasta thickens again in few minutes (which is normal), add more chilled milk, little by little as needed, and stir well.
In case you need to save the pasta for later use, you may add a little more warm milk (if the pasta is already at room temperature or cold)and stir well to reduce the thickness of the dish, if needed.

Notes

As we already discussed, the mac and cheese will thicken with time, so always serve it immediately for the best results though you may reheat it in the microwave after adding a little milk for later use if necessary.

If the mac and cheese is hot, add chilled milk to maintain the right consistency and if the mac and cheese is cold or at room temperature you can add little warm milk or add milk and microwave for a few seconds and stir well before using.

Adjust the seasonings according to your preference.

You may just use garlic powder or onion powder if you wish, and you may even use ¼ teaspoon of turmeric powder if you want to add more natural yellow color to your mac and cheese.

You may also add seasonings like white pepper, paprika etc if you like.

You may adjust the amount of cheese to your liking and if you wish, you can always add more cheese.

As I mentioned in the recipe, I usually use shredded cheddar or a mix of Mexican cheese, but using Colby jack cheese or adding a few slices of American cheese slices adds extra flavor and make it creamy along with making more colorful by adding a little natural yellow color to the homemade mac and cheese.

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