Best 9 Easy No Boil Macaroni And Cheese Recipes

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Easy No Boil Macaroni and Cheese: A Quick and Easy Comfort Food.

Cooking a delicious macaroni and cheese dish doesn't have to be complicated or time-consuming. With a few simple ingredients and a few minutes of your time, you can whip up a creamy, cheesy macaroni and cheese dish that the whole family will love. This no-boil recipe is perfect for busy weeknights or when you're short on time. With just a few steps, you can have a delicious, comforting meal on the table in no time.

Let's cook with our recipes!

EASY BAKED MACARONI AND CHEESE RECIPE



Easy Baked Macaroni and Cheese Recipe image

The best Macaroni and Cheese you will ever eat...no boiling necessary!

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.

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 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 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-BOIL SMOKER MACARONI AND CHEESE



No-Boil Smoker Macaroni and Cheese image

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

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 teaspoon smoked paprika
3 cups whole milk
1 cup heavy cream
1 to 2 tablespoons adobo sauce from canned chipotles in adobo
1 1/2 teaspoons kosher salt
8 ounces mild yellow Cheddar, shredded (about 2 cups)
8 ounces smoked Gouda, shredded (about cups)
8 ounces processed cheese, such as Velveeta, cubed
1 pound elbow macaroni

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.)

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 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.

SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

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

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 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

Tips:

  • Use a quality cheese: The type of cheese you use will greatly impact the flavor of your macaroni and cheese. Choose a cheese that melts well and has a flavor that you enjoy.
  • Don't overcook the pasta: Al dente pasta is the perfect texture for macaroni and cheese. If you overcook the pasta, it will become mushy and won't hold its shape.
  • Make a roux: A roux is a mixture of butter and flour that helps to thicken the cheese sauce. A roux will give your macaroni and cheese a creamy, smooth texture.
  • Use milk or cream: Milk or cream will help to thin out the cheese sauce and make it more pourable. You can use whole milk, skim milk, or even heavy cream, depending on how rich you want your macaroni and cheese to be.
  • Season the cheese sauce: Don't forget to season your cheese sauce with salt, pepper, and other spices to taste. You can also add in some cooked bacon, diced tomatoes, or chopped green onions for extra flavor.
  • Bake the macaroni and cheese: Baking the macaroni and cheese will help to brown the top and give it a crispy crust. You can also broil the macaroni and cheese for a few minutes at the end to get a nice golden brown color.

Conclusion:

No-boil macaroni and cheese is a quick and easy dish that is perfect for a weeknight meal. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in under 30 minutes. So next time you're looking for a quick and easy dinner, give no-boil macaroni and cheese a try.

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