Get your mac and cheese fix in just 20 minutes with this no-bake stovetop recipe. Plus, there are optional toasted cheesy panko breadcrumbs, so you get to enjoy the tastes and textures of a baked cheesy crust without the additional hassle of baking.
This is sure to be your new go-to easy mac and cheese recipe. With everything covered from how to get a creamy, smooth, and velvety sauce, the best types of cheese to use, and how to toast the cheesy panko breadcrumbs to crispy perfection.
Baked pasta dishes might take a bit longer and leave you with extra dishes to clean, but if you're craving that cheesy, crispy topping, my Cheesy Pasta Bake and Baked Gnocchi will hit the spot. Or for another speedy cheesy pasta recipe check out my Cheesy Pasta with Chicken.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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5 reasons why you'll love this recipe:
- Super easy and ready in 20 minutes
- Skip the hassle and cleanup that comes with baked mac and cheese
- A crispy cheesy panko topping, so you get to enjoy the tastes and texture of a baked cheese crust.
- Transport yourself to cheese heaven with a thick and creamy cheesy sauce.
- Made with 10 basic everyday ingredients
🛒 Key ingredients:
- Panko breadcrumbs are toasted, seasoned, mixed with Parmesan cheese and sprinkled on the finished dish to add a crispy topping.
- Elbow Macaroni: Its curved shape allows the cheese sauce to cling to it, giving you a tasty creamy texture in every bite.
- Cheese: After testing out a few different options, I found Gruyère and Parmesan was the best combination of cheeses. Gruyère is a good melting cheese and brings a slightly sweet, and nutty flavor and a small amount of Parmesan adds a hint of sharpness.
- Seasoning: Cheese is fantastic, but it can sometimes be a bit one-dimensional on its own. I've mixed in some garlic powder, onion powder, black pepper, mustard powder, and smoked paprika to boost the flavor of the sauce. Don't worry if you're missing some of these; adding a few will still give your sauce that extra depth and flavor.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Gruyère: Other hard cheeses that melt well like a sharp cheddar cheese, Gouda or Monterey Jack will work well. Feel free to experiment or simply use what you have available.
- Panko breadcrumbs are lighter, larger and have a crispier texture than regular breadcrumbs but you can use regular breadcrumbs instead.
Variations:
Mac and cheese is super versatile, with lots of add-ins to jazz it up:
- Crispy bacon or pancetta for smoky flavor.
- Sautéed mushrooms for a touch of umami.
- Broccoli to add green veggie goodness.
- Add a little hot sauce or cayenne pepper for a spicy kick.
- Different pasta shapes. Rotini spirals, small pasta shells, rigatoni and penne also work well with the creamy sauce.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Toast the panko breadcrumbs for a couple of minutes until they begin to turn golden.
Step 2: Stir in the Parmesan, Paprika, mustard powder and black pepper. Then transfer to a small bowl and set aside.
Step 3: Cook the macaroni to al dente according to package directions. Meanwhile, melt the butter and add flour to form a smooth paste.
Step 4: Gradually add the milk while stirring constantly until you get a velvety and thicker sauce.
Step 5: Reduce the heat and stir in the cheese and season with mustard powder, black pepper, onion powder, garlic powder, and smoked paprika.
Step 6: Remove the sauce from the heat and add the cooked macaroni. Serve immediately topped with cheesy panko crumbs.
🍽️ Serving suggestions
Comforting and filling, macaroni cheese, can be enjoyed as a stand-alone meal. It can also be served as a side alongside dishes like Ribeye Steak and Sweet Potato Casserole (with pecan topping).
Here are some of my favorite sides:
- A simple green salad to cut through the richness like my Arugula and Parmesan Salad.
- Garlic bread
- Steamed green veggies like broccoli, beans or spinach.
- Cornbread
Expert Tips
- Keep an eye on the panko when toasting them. They can go from brown to burnt very quickly.
- Add the parmesan and seasoning once the panko crumbs turn golden. The crumbs can clump together if you add them too soon.
- Cook the roux on a medium heat. Cranking up the heat to speed up the process might seem tempting, but you don't want to burn the flour.
- Add milk slowly and stir continuously to prevent lumps from forming.
🙋 Recipe FAQs
Mac and cheese is best served straight from the pot. If you find yourself with leftovers, you can pop them into an airtight container and refrigerate for up to three days and reheat in the microwave or on the stove. You can also freeze it for up to 3 months if you really want to but be prepared for a bit of loss in flavor and texture.
Any cheese that melts well is a good call. Gruyère, cheddar, Gouda or Monterey Jack will do nicely. However, personal tastes vary, and you can create your ideal mac and cheese by experimenting with a blend of different cheeses to achieve the perfect flavor and consistency.
It's best to shred your own cheese if you can. Pre-shredded cheeses can be a convenient option but often contain anti-caking agents to prevent clumping, which can affect the texture and creaminess of the cheese sauce. Look for options without these additives if possible.
If your cheesy pasta sauce is too runny there are several ways to thicken it including adding more roux or a cornstarch slurry or adding more cheese, and/or cream. You can also simmer the sauce on a low heat for a few minutes but be careful not to overheat it as this can cause the cheese to curdle.
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📖 Recipe
Recipe Card
No Bake Mac and Cheese
Equipment
- 2 saucepan
- frying pan
Ingredients
Panko crumbs
- 1 tablespoon (15 g) butter
- ½ cup (30 g) panko breadcrumbs (Note 1)
- ⅓ cup (30 g) Parmesan
- ¼ teaspoon mustard powder
- ¼ teaspoon paprika
- black pepper
- ½ teaspoon chives (optional)
Macaroni cheese
- 3 cups (320 g) macaroni (Note 2) (Note 2)
- 2 cups (250 g) shredded (grated) hard cheese Gruyere recommended (Note 3)
- ½ cup (50 g) Parmesan
- 5 tablespoon (70 g) butter
- 5 tablespoon (40 g) all-purpose flour (plain flour)
- 2.5 cups (600 ml) milk (Note 4)
- 1 teaspoon mustard powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
Panko Crumbs (optional)
- Place a skillet on a medium to high heat. Add the panko breadcrumbs when the skillet gets hot and toast for a couple of minutes until they begin to turn golden.
- Stir in the Parmesa, Paprika, mustard powder and black pepper. Then transfer to a bowl and set aside.
- Macaroni cheese
- Cook the macaroni according to packet instructions in a large saucepan of generously salted boiling water.
- Meanwhile, place a skillet on a medium heat and add the butter. (Note 8)
- Stir the flour into the melted butter until it forms a smooth paste.
- Gradually add the milk while stirring constantly for approximately 5 minutes until a velvety and thicker sauce develops. Use a whisk if necessary to remove any lumps.
- Reduce the heat to low and stir in the cheese and season with mustard powder, black pepper, onion powder, garlic powder, and smoked paprika.
- Remove the sauce from the heat and add the cooked macroni.
- Serve immediately topped with cheesy panko crumbs.
Notes
- Panko breadcrumbs:Are lighter, larger, and have a crispier texture than regular breadcrumbs but you can use regular breadcrumbs instead.
- Macaroni: Its curved shape allows the cheese sauce to cling to it, giving you a tasty creamy texture in every bite.
- Gruyère: Other hard cheeses that melt well like a sharp cheddar cheese, Gouda or Monterey Jack will work well. Feel free to experiment or simply use what you have available.
- Milk: Whole milk or semi-skimmed.
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