No-Boil Easy Mac and Cheese
User Reviews
5
No-Boil Easy Mac and Cheese
Description
No-Boil Easy Mac and Cheese features uncooked elbow macaroni layered with sharp cheddar cheese and small cubes of salted butter, all sprinkled with kosher salt. The dish is assembled in layers in a greased baking pan, then milk is poured over before the casserole is refrigerated overnight for 12 to 24 hours. This soaking softens the macaroni without pre-boiling. Baking at 350°F covered with foil prevents drying, and the foil is removed near the end to form a golden, slightly crispy top. For an extra browned crust, placing under the broiler briefly can enhance texture.
This mac and cheese balances firm and creamy textures without a traditional cheese sauce base. Cheeses like Velveeta, Gruyere, or Monterey Jack can be mixed in as preferred. Additional ingredients such as steamed broccoli or crispy bacon can be stirred in for variety.
The recipe is suitable for batch cooking and can be halved for smaller servings, baked in a smaller dish. Allowing the casserole to rest before serving helps flavors develop. The method saves time in advance since the noodles hydrate in the fridge rather than boiling beforehand.
Ingredients
- 2 cups elbow macaroni uncooked, divided
- 16 ounces cheddar cheese sharp, grated, divided
- 2 tablespoons butter salted, diced into very small cubes, divided
- ½ teaspoon kosher salt divided
- 4 cups milk whole
- parsley optional garnish, chopped parsley or chives; sprinkling of paprika
- chives
- paprika
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.
Notes
- Refrigerate the assembled casserole for 8 to 24 hours to ensure the uncooked macaroni softens properly before baking.
- Use freshly grated block cheese rather than pre-shredded to facilitate better melting and smoother texture.
- For a crispier topping, broil the mac and cheese for a few minutes at the end of baking.
- To add vegetables like broccoli, steam or parboil them before adding to the casserole.
- Meat such as bacon or cooked chicken can be incorporated for a heartier dish.
- To make fewer servings, halve ingredient amounts and bake in an 8-inch square dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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