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This easy Homemade Mac & Cheese recipe skips the traditional roux and uses cornstarch as the secret to creating a perfectly creamy sauce with minimal effort. It’s a total time-saver on busy nights, and the results are just as rich and velvety as more complicated versions.
When my kids were little, this was the mac and cheese I made on repeat. It was dependable, quick, and always ended with empty bowls and happy faces. I loved that it came together in one pot with ingredients I had on hand…no flour, no fuss, just pure comfort food.
Now, the tradition continues with my grandson. There’s something so special about sharing a recipe that holds memories and joy in every bite. I can’t wait to watch him fall in love with this no-roux mac and cheese the same way my kids did, one cheesy spoonful at a time.
How to Make Homemade Mac & Cheese
- Toss your hand-grated cheese with the cornstarch. Be sure to mix it up well. This will eventually be what thickens your glorious sauce.
- Once your pasta is cooked {I decided to stick with traditional macaroni}, add the butter and let it melt.
- Return the pan to the heat {but turn it down to medium}, add the cheese and evaporated milk. Stir until the mixture is thick and smooth. Then add the seasoning. If the sauce is too thick add a tablespoon of milk at a time until you get the right consistency.
- Add a little more grated cheese on top and you’re done!
Expert Tips
- This recipe is best served fresh. Reheating the sauce can give it a texture difference.
- Use your favorite kinds of cheese. While cheddar is normally what I use, a combination of cheeses or what you have in your refrigerator will work great.
- Shred your own cheese instead of store bought shredded cheese. This will help give you a creamier texture and let the cornstarch in the recipe do it’s job.
- If you don’t have evaporated milk use a whole milk or heavy cream instead.
- Serve this mac and cheese with crock pot pulled pork and broccoli crunch salad for a balanced meal.
Storage
If you have leftover macaroni and cheese, store it in an airtight container in the refrigerator for up to 3 days.
More Comfort Recipes You’ll Love:
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Homemade Mac & Cheese
Ingredients
- 3 ½ cups pasta, uncooked
- 3 Tablespoons butter
- 2 ½ cups cheddar cheese, freshly grated
- 1 Tablespoon corn starch
- 12 ounces evaporated milk
- ¼ teaspoon garlic powder
- ¼-½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Cook your pasta according to package directions, drain, return to the pot and add butter. Add cornstarch to grated cheddar cheese. Then add cheese mixture, together with evaporated milk to pasta and return to medium heat. Stir constantly until thick and smooth. If you want a thinner sauce then add a tablespoon of milk at a time until it is to desired thickness. Add seasonings {more or less to taste} and serve with extra shredded cheese if desired. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
