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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.

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

  1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the macaroni mixture.
  2. 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.
  3. Bake Pasta: Place the covered casserole dish in the preheated oven and bake for 40 minutes to cook the pasta directly in the stock.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dishedbydana.com/no-boil-macaroni-and-cheese-recipe/