Introduction

This no-boil macaroni and cheese recipe is a simple, comforting dish that requires minimal effort with maximum flavor. By baking the pasta directly in chicken stock and finishing with a creamy, cheesy sauce, you get a rich and velvety macaroni and cheese without the usual stove-top steps.

No-Boil Macaroni and Cheese Recipe - Recipe Image

Ingredients

5 cups chicken stock, divided
1 lb. elbow macaroni
1 tsp. salt
8 oz. freshly grated Cheddar cheese
8 oz. freshly grated Parmesan cheese
2 Tbsp. cornstarch, divided
1 ½ cups heavy cream
2 Tbsp. butter, melted
2 tsp. garlic powder

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: In a 9×13-inch casserole dish, combine 4 cups of the chicken stock, elbow macaroni, and salt. Stir to mix and ensure the pasta is submerged in the liquid. Cover the dish tightly with aluminum foil.
Step 3: Place the casserole dish in the oven and bake for 40 minutes.
Step 4: While the pasta bakes, toss together the Cheddar cheese, Parmesan cheese, and 1 tablespoon of cornstarch in a medium bowl. Set this mixture aside.
Step 5: Remove the casserole dish from the oven and lift off the foil. Stir the pasta well to separate the noodles and redistribute the liquid.
Step 6: In a 4-cup glass measuring cup or microwave-safe bowl, whisk together the remaining 1 cup of chicken stock, the remaining 1 tablespoon of cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes, or until the mixture boils. Stir well to achieve a smooth texture.
Step 7: Pour the hot cream mixture over the baked pasta, then add the cheese mixture. Stir everything together until the cheese melts and the sauce becomes smooth and creamy.
Step 8: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken.

Tips & Variations

For an extra creamy texture, use half-and-half instead of heavy cream.
Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Substitute the chicken stock with vegetable stock for a vegetarian version.
Use a sharp aged Cheddar for more pronounced cheese flavor.
Top with breadcrumbs and bake an additional 5–10 minutes for a crunchy topping.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or cream to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other small pasta shapes like shells or rotini work well, but cooking times may vary slightly. Make sure the pasta stays submerged in liquid while baking.

Is it necessary to bake the pasta before adding the cheese sauce?

Yes, baking the pasta in the chicken stock cooks it fully without boiling, which simplifies the process and infuses flavor. Adding the sauce afterward ensures a creamy, cheesy finish without overcooking.

No-Boil Macaroni and Cheese Recipe

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4.4 from 423 reviews

This No-Boil Macaroni and Cheese recipe offers a simple, oven-baked take on classic comfort food. By baking pasta directly in chicken stock and mixing in a creamy, cheesy sauce, it eliminates the need to boil the noodles separately. The result is a rich, creamy macaroni and cheese with a perfectly smooth sauce and tender pasta, ready in under an hour.

Author: Dana
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Macaroni and Broth

5 cups chicken stock, divided
1 lb. elbow macaroni
1 tsp. salt

Cheese Mixture

8 oz. freshly grated Cheddar cheese
8 oz. freshly grated Parmesan cheese
2 Tbsp. cornstarch, divided

Cream Sauce

1½ cups heavy cream
2 Tbsp. butter, melted
2 tsp. garlic powder

Instructions

Preheat Oven: Preheat your oven to 425°F to prepare for baking the macaroni mixture.
Combine Pasta and Stock: In a 9×13-inch casserole dish, combine 4 cups of chicken stock, elbow macaroni, and salt. Stir well to ensure the pasta is fully submerged. Cover tightly with aluminum foil to trap steam and moisture.
Bake Pasta: Place the covered casserole dish in the preheated oven and bake for 40 minutes to cook the pasta directly in the stock.
Prepare Cheese and Cornstarch Mix: While baking, toss together the Cheddar, Parmesan, and 1 tablespoon of cornstarch in a medium bowl. Set aside for later use.
Stir Pasta: Remove the baking dish from the oven, carefully take off the foil, and stir the pasta to separate noodles and redistribute any remaining liquid evenly.
Make Cream Sauce: In a microwave-safe bowl or measuring cup, whisk together the remaining 1 cup chicken stock, remaining 1 tablespoon cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until boiling, then stir well to ensure a smooth sauce.
Combine Pasta and Sauce: Pour the hot cream sauce over the pasta, then add the cheese mixture. Stir thoroughly until the cheese melts and the sauce becomes smooth and creamy.
Let it Set: Allow the macaroni and cheese to stand for 5 minutes to thicken the sauce before serving.

Notes

Using chicken stock adds a savory depth of flavor, but you can substitute vegetable stock for a milder taste.
For a vegetarian version, replace chicken stock with vegetable stock and ensure cheese is vegetarian-friendly.
Covering with foil during baking traps steam for perfectly cooked pasta without boiling.
Microwaving the cream mixture ensures the cornstarch thickens evenly without lumps.
This recipe can be made with a blend of sharp and mild Cheddar for personalized flavor.
Letting the dish rest before serving allows the sauce to thicken to the ideal consistency.

Keywords: macaroni and cheese, no boil macaroni, baked mac and cheese, cheesy casserole, comfort food