Easy No Boil Macaroni Cheese Recipes

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NO-BOIL MACARONI AND CHEESE



No-Boil Macaroni and Cheese image

Homemade No-Boil Macaroni and Cheese! The easiest, creamiest homemade macaroni and cheese ever. No boiling the noodles first!

Provided by Brandie @ The Country Cook

Categories     Side Dish

Time 1h10m

Number Of Ingredients 7

8 ounces Velveeta cheese, (sliced into 1/2" thickness, 1/2 block)
4 cups milk (2% or higher)
1 teaspoon table salt
1 teaspoon dry mustard powder
2 cups macaroni (uncooked)
4 Tablespoons salted butter (sliced into 1/2"thickness)
2 cups shredded cheese

Steps:

  • Spray a 9x13 baking dish with nonstick cooking spray. oven to 350F degrees.
  • In the bottom of your baking dish (or a separate bowl), mix together milk with salt and dry mustard powder.
  • Pour in uncooked macaroni (spread it out.)
  • Then add slices of Velveeta and 1 cup shredded cheese into baking dish making sure to distribute it evenly.
  • Top with slices of butter (pushing them down a bit under the milk.)
  • Cover with aluminum foil and bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark.
  • Take it out of the oven, remove foil, and top with another cup (or so) of shredded cheddar cheese.
  • Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)

Nutrition Facts : Calories 342 kcal, Carbohydrate 19 g, Protein 17 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 797 mg, Sugar 6 g, ServingSize 1 serving

EASY NO-BOIL MACARONI & CHEESE



Easy No-Boil Macaroni & Cheese image

I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)

Provided by Leilani

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 tablespoons butter
2 1/2 cups uncooked large macaroni
1 teaspoon salt
1 pinch black pepper
3 cups shredded cheddar cheese
1 quart milk

Steps:

  • Preheat oven to 350 degrees.
  • Place butter in a 9x13" dish. Place in hot oven until butter melts.
  • Remove; tilt to swirl butter and coat bottom and slightly up sides.
  • Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
  • Pour milk over evenly. DO NOT STIR!
  • Bake uncovered for 1 hour.

Nutrition Facts : Calories 546.2, Fat 31.1, SaturatedFat 19.4, Cholesterol 97.4, Sodium 871.6, Carbohydrate 41.3, Fiber 1.5, Sugar 1.5, Protein 25.2

NO-BOIL MAC AND CHEESE



No-Boil Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
2 cups dry, plain bread crumbs (I like Panko)
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
1 1/2 cups whole milk
1 can (15 ounces) evaporated milk
1 1/2 cups heavy (whipping) cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
8 ounces (about 2 cups) freshly shredded fontina cheese
1 box (16 ounces) elbow macaroni, uncooked

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
  • Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
  • Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
  • Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
  • Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

NO BOIL MAC AND CHEESE



No Boil Mac and Cheese image

Baking the dry pasta in this creamy cheddar cheese sauce makes for a delicious and perfectly cooked mac and cheese every time. Try it today!

Provided by Cabot Creamery

Number Of Ingredients 5

16 ounces dry penne
elbows
pennette. alphabets or other small pasta8 tablespoons (1 stick) Cabot Salted Butter¼ cup King Arthur Unbleached All-Purpose Flour4 cups warm whole
skim or reduced fat milk1 pound Cabot Seriously Sharp Cheddar
or your favorite Cabot Cheddar grated (about 4 cups)2 tablespoons chopped fresh basil or ½ teaspoon dried basil2 tablespoons chopped fresh thyme or ½ teaspoon dried thyme

Steps:

  • PREHEAT oven to 375°F. PLACE dry pasta in a 13 x 9 baking dish, Dutch oven or casserole dish. Add one cup of the shredded cheddar and mix. MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. WHISK in milk gradually and continue stirring until sauce has thickened a little. The idea is to make a thin sauce that will continue to thicken when baked with the pasta. ADD cheese, stirring until melted and blended. REDUCE heat to low. Add basil and thyme and cook, stirring, for 3 to 4 minutes longer. REMOVE sauce from heat and pour over the dry pasta and cheddar. Stir to mix well. COVER with foil and bake for 20 to 25 minutes. REMOVE the foil and add toppings if you wish. Panko or breadcrumbs BBQ sauce or hot sauce, sautéed vegetables or sliced tomatoes and basil......have fun! BAKE for another 10 to 15 minutes or until top starts to brown a little.

NO-BAKE MACARONI AND CHEESE



No-Bake Macaroni and Cheese image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

5 tablespoons unsalted butter
4 tablespoons all-purpose flour
Kosher salt
3 cups whole milk
1 cup heavy cream
3/4 pound mild Cheddar cheese, shredded, divided
1/2 pound sharp Cheddar cheese, shredded
1/2 pound smoked Cheddar cheese, shredded
1/2 pound Brie cheese, rind removed and diced
1 pound elbow macaroni

Steps:

  • For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
  • For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.

LAZY BAKED MACARONI AND CHEESE



Lazy Baked Macaroni and Cheese image

A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!

Provided by YI-FUN HSUEH

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 pound uncooked macaroni
2 tablespoons butter, melted
1 pound shredded American cheese
2 (12 fluid ounce) cans evaporated milk
2 cups water
4 eggs
2 teaspoons mustard powder
1 teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.
  • Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 36.4 g, Cholesterol 120.9 mg, Fat 21.2 g, Fiber 1.8 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 861.9 mg, Sugar 7.2 g

EASY NO-BOIL MACARONI AND CHEESE



Easy No-Boil Macaroni and Cheese image

This macaroni and cheese is simple and easy with an homemade taste your whole family will love. I use sharp and extra sharp Cheddar cheese in mine since that is what my family likes.

Provided by Kristin

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 8

Number Of Ingredients 6

2 cups uncooked elbow macaroni
1 pound shredded Cheddar cheese
1 (12 ounce) container small curd cottage cheese
4 tablespoons butter
water to cover
bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 2 quart casserole dish.
  • Mix macaroni, cheese, and cottage cheese in a large bowl. Pour water into the dish just to cover noodles and cheese. Dot with butter. Sprinkle bread crumbs evenly over top.
  • Bake until macaroni is tender, and cheese is melted, about 1 hour.

Nutrition Facts : Calories 474.2 calories, Carbohydrate 31.2 g, Cholesterol 81.2 mg, Fat 27.6 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 17.1 g, Sodium 668.1 mg, Sugar 2 g

NO-BOIL MAC AND CHEESE



No-Boil Mac and Cheese image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Pasta     Bake     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Cheddar     Bon Appétit     Vegetarian     Pescatarian     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
  • Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
  • Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
  • Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

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