No-Boil Macaroni and Cheese Recipe – macaroni, milk, chicken broth, cheese, cream cheese, spices and flour – everything bakes in the same pan, even the pasta. No need to precook anything. So simple and SOO delicious! Ready in 30 minutes!
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Pin This RecipeThis 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 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
Ingredients:
- 1 (16- oz) pkg elbow macaroni
- 1 cup milk (I used 1%)
- 2 cups chicken broth
- 4 cups shredded cheddar cheese
- 1 (8-oz ) package softened cream cheese, cubed (I used light)
- 2 tsp onion salt
- 1 tsp dry mustard
- fresh ground pepper
- ½ cup all-purpose flour
Instructions:
- Preheat oven to 375ºF. Lightly spray a 9×13-inch pan with cooking spray.
- 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 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 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.
Steph
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I am always trying to find a mac and cheese recipe that I love. I'm extremely picky with mac and cheese. I made this recipe in the crockpot and it turned out amazing. The chicken broth and cream cheese make a huge difference. I will use this recip for mac and cheese from now on.
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.
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!