No-Boil Easy Mac and Cheese
User Reviews
5.0
24 reviews
Excellent
No-Boil Easy Mac and Cheese
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The easiest mac and cheese with just 5 ingredients and no boiling the pasta!
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Ingredients
- 2 cups uncooked elbow macaroni, divided
- 16 ounces grated sharp cheddar cheese, divided
- 2 tablespoons salted butter, diced into very small cubes, divided
- ½ teaspoon kosher salt, divided
- 4 cups whole milk
- Optional garnish: chopped fresh parsley or chives; sprinkling of paprika
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Instructions
- Grease a 13 x 9-inch baking dish. Spread half of the pasta in the bottom of the dish.
- Sprinkle with half of the cheese, dot with half of the butter, and sprinkle with half of the salt.
- Repeat the layers using the remaining macaroni, remaining cheese, remaining butter, and remaining salt.
- Pour milk evenly over top.
- Cover with aluminum foil, and refrigerate overnight (about 12 hours, or up to 24 hours).
- Bake, covered with foil, at 350°F (180°C) for approximately 45 minutes. Remove the foil during the final 10 minutes to allow top to brown. For a really crispy top, place the dish under the broiler for a couple of minutes at the end.
Equipments used:
Notes
- This is a firm-style mac and cheese, with a drier texture since the noodles soak up the milk as they bake. If you prefer a creamy mac and cheese that starts with a roux and cheese sauce, try this creamy baked mac and cheese recipe or these creamy stovetop shells and cheese.
- Refrigerate the casserole for about 24 hours before baking, allowing the noodles to soften as they soak in the milk. At a minimum, let the noodles soak for at least 8-12 hours.
- Start with blocks of cheese that you grate yourself at home, rather than using bags of pre-shredded cheese from the store. The pre-shredded cheese includes stabilizers and other ingredients to prevent the cheese from clumping, which inhibits its ability to melt smoothly in the dish.
- If you prefer a crispier, darker brown top on your mac and cheese, place the dish under the broiler during the final minute or two of baking.
- Use a combination of just about any flavorful melting cheeses that you prefer. For instance, try Velveeta (American), Colby or Colby-Jack, Gruyere, Pepper Jack or Monterey Jack, gouda, smoked gouda, Swiss or mozzarella. The options are endless, so pick your favorites!
- Add toasted breadcrumbs (like these) to the top of the dish after you remove the cover during the final 10 minutes.
- Bulk up the meal with vegetables like frozen peas or broccoli. If using a firm vegetable like broccoli, it's best to parboil or steam the broccoli before adding it to the dish.
- Add meat such as crispy bacon, leftover ham, or shredded, cooked chicken.
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish.
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
458kcal
(23%)
Carbohydrates
33g
(11%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
577mg
(24%)
Potassium
296mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
853IU
(17%)
Calcium
555mg
(56%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 458kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 577mg | 24% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 853IU | 17% |
| Calcium | 555mg | 56% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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