NO-BOIL MACARONI AND CHEESE
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
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-BOIL MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CREAMY MACARONI AND CHEESE
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here's our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There's no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
- Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 15 grams, Sodium 496 milligrams, Sugar 5 grams, TransFat 1 gram
EASY NO-BOIL MACARONI & CHEESE
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
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 SMOKER MACARONI AND CHEESE
This extra smoky mac and cheese can be prepared ahead and added to your grill and smoker set up when you're finishing off other dishes for the ultimate barbecue side. One tablespoon of chipotle adobo sauce adds extra smokiness and a bit of heat, but feel free to add more as desired if you prefer more smoke and spice.
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
- Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
- Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)
EASY NO-BOIL MACARONI AND CHEESE
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
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
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
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.
NO BOIL MACARONI AND CHEESE
This is a dump and bake recipe which turns out delicious, creamy comfort food. Tip of the hat to my sil, Candy, for providing this recipe.
Provided by deewehr
Categories One Dish Meal
Time 47m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Grease a 9 X 13 pan (I just spray it with Pam) and dump ingredients into pan, stirring to combine.
- Bake for 45 minutes.
- If you like a crispy top, put it under the broiler for a few minutes, watching carefully to ensure it doesn't burn.
Nutrition Facts : Calories 204, Fat 8.6, SaturatedFat 4.7, Cholesterol 24.9, Sodium 297.8, Carbohydrate 21.5, Fiber 0.8, Sugar 2.2, Protein 9.8
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