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Friday, July 1, 2011

No-Boil Mac & Cheese


This was the best traditional baked mac & cheese we've ever made.  It was SO simple and SOOO delicious!  The best part about this mac & cheese is that you don't have to boil the noodles!  Just mix everything together, pour it into a pan and bake it.  It is easier than a boxed mac and cheese.  I think even Chicken Leg's could make this!  Give it a try this weekend!  It would be a great addition to your 4th of July menu.




No-Boil Macaroni and Cheese
serves 8
(Printable Recipe)

1 (16 oz) pkg elbow macaroni
1 cup milk (I used 1%)
2 cups chicken broth
4 cups shredded cheese - I used a cheddar jack blend
8 oz softened cream cheese, cubed (I used light)
2 tsp onion salt
1 tsp dry mustard
fresh ground pepper
1/2 c flour

In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. *Make sure all the pasta is covered.  It won't cook if it isn't in the liquid mixture.  I just pressed the noodles down in the pan until they were all covered.* 

Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.



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18 comments:

  1. I hate boiling noodles! Great post....Thanks Steph!

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  2. Wow...this will change the way I look at mac and cheese! Sounds amazing!!!

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  3. Hmmm. I wonder if you could adapt this to a slow-cooker so you wouldn't have to heat up an oven. You wouldn't have the crispy cheese on top by you could stick the insert under a broiler for five minutes maybe.

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  4. YUMMY, yummy, yummy! Looks so good.

    Ya'll have a wonderful 4th of July.

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  5. Great recipe Steph - I'm in to one pan meals. We make a no boil lasagna that turns out really well.

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  6. I'm SOOOO glad I found your blog! Can't wait to try out some of your delsih recipes! I'm your newest follower!
    craftin-on-my-door.blogspot.com

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  7. Will have to give this a shot. Our mac and cheese takes for ever for all the steps and messes up three pans.

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  8. I have this in the oven right now (I didn't have a large casserole dish, so it's in two). And, yes, I know it's late (10 PM here). What can I say other than I can't wait for it to be done!!

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  9. OK - the mac n cheese is out of the oven and is really good. My only problem is that there wasn't enough liquid for the macaroni to completely cook, so I will be adding more the next time (although I did add about a 1/2 cup more milk when there wasn't enough liquid to cover the macaronis). The taste, though, was great, even though I used dried minced onions instead of onion salt. I was hesitant about onions in mac-n-cheese, but I'm not disappointed at all. This has huge potential and I'll happily try again in the future!! Thank you for this easy recipe.

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  10. I tried this and not sure what I did wrong but it came out really dry...

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  11. I tried this last night and was really excited about it. But, it came out dry. :( I will have to try again and make some changes because I really want it to look like your pictures!

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  12. Made this tonight and was very dry, followed directions exactly...great idea but kinda missed the mark for me.

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  13. This did not work for me... The noodles did not cook... Still in the oven right now after letting bake for 70 minutes. Just added more chicken broth and put back in the oven, We'll see but I'm not holding my breath!

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  14. I make this all the time now, but I just leave out the flour. That helps with it not being so dry. Also, eat it with in about 15 minutes because the macaroni continues to cook and absorb the moisture.

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  15. I have this in the oven right now. The liquid did not cover the noodles so I added almond milk ( which I had open in the fridge) until it did. Added a pound of ground sausage, cooked and drained, as my sweet husband does not think a meal is done until he has meat! Ha.

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  16. Made this tonight and it was a huge hit. I used turkey broth I made and froze at Christmas. To satisfy my "must have meat" husband I cooked, drained and added a pound of mild sausage. Perhaps because of the meat's bulk, the liquid was short of covering so I topped it off with almond milk until the pasta was covered. Did not measure but it was probably about 1/2 cup. Excellent!

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  17. Pretty good, but a little dry. Would probably leave out the flour the next time I try it. I like the Steakhouse Mac & Cheese recipe better, though.

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