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3

You can get the starchy thickening effect by adding some pasta water to your sauce. Here's an example recipe for the approach from Bon Appetit.


3

If you have evaporated milk (also known as unsweetened condensed milk) in your pantry, you can use it to replace everything except the cheese in a cheese sauce for stovetop macaroni and cheese. Stovetop Mac and Cheese with Evaporated Milk Cheese Sauce This recipe is an example of mac and cheese made with an evaporated milk cheese sauce. Ingredients ...


2

I'd possibly try this, as an experiment. Mild cheddar melts better than mature or vintage, so I'd be tempted to try extract the best from both. Start with butter & milk, a dash of mustard powder, salt/pepper & add very mild grated cheddar. Heat & stir until it will combine smoothly. Mix in your part-cooked pasta. Add a good handful or two of ...


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If I was absolutely desperate and didn't have flour, corn starch or anything similar, I'd try using breadcrumbs (ideally fine). The texture would be different, and I think I'd melt cheese into milk (no butter, and perhaps a little less milk than normal) then stir in the pasta, cooked to barely al dente, before adding breadcrumbs until it just starts to ...


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I use Instant Masa, nixtamalized, powdered corn, on place of flour for most gravies and sauces. It does not add much flavor on its own, and has a thickening strength quite similar to white flour. Making a cheesy Hollandaise, with yolks, butter, lemon juice and cheese might work. There's plenty of recipes online but, being satisfied with Masa, I've not ...


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