Macaroni Cheese Without The Pot Of Water Recipes

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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-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.

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

NO-BAKE MACARONI AND CHEESE



No-Bake Macaroni and Cheese image

This lighter mac 'n cheese is as deliciously creamy as a traditional version; the perfect texture comes from the evaporated milk, reduced-fat cheddar and Neufchatel cheese. The secret ingredient -- which makes these creamy ingredients go a long way -- is cooked cauliflower blended into the sauce. You don't know it's there, but it adds value to your meal by stretching the sauce while sneaking in a serving of vegetables.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 large egg, lightly beaten
1 (12-ounce) can evaporated low-fat milk
1/4 to 1/2 teaspoon mustard powder
Pinch cayenne pepper
Freshly grated nutmeg
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)
4 cups medium pasta shells
6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)
2 tablespoons grated Parmesan
2 ounces Neufchatel cheese
Toasted whole-wheat breadcrumbs for serving, optional

Steps:

  • Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.
  • Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.
  • Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

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