Best No Boil Mac And Cheese Recipes

Easy No-Boil Macaroni & Cheese image

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:

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

Easy Baked Macaroni and Cheese Recipe image

Provided by Aunt Missy via Jessica @ Mom 4 Real

Categories Side

Time 1h5m

Number Of Ingredients 4

3 tablespoons of butter melted.
3 cups of dry macaroni elbows
4 cups of shredded cheddar cheese
6 cups of milk (I use 1%)

Steps:

Preheat oven to 350 degrees.
Start by melting the butter in a 9 X 13 casserole dish. Once the butter is melted, mix in your dry macaroni. Next, top with shredded cheese, then add 6 cups of milk slowly. Place in the oven and bake for 1 hour. Remove and serve! You can definitely make 2 or 3 trays of this at a time in aluminum pans for easy cleanup! Perfect for summer BBQs and pot luck dinners.

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.