No-Boil Macaroni and Cheese Recipe
Introduction
This no-boil macaroni and cheese recipe is a simple, hands-off way to enjoy a creamy, cheesy pasta dish. By baking the pasta directly in the chicken stock, it absorbs rich flavor while saving you time and effort. It’s comfort food made easy and perfect for busy weeknights.
Ingredients
- 5 cups chicken stock, divided
- 1 lb. elbow macaroni
- 1 tsp. salt
- 8 oz. freshly grated Cheddar cheese
- 8 oz. freshly grated Parmesan cheese
- 2 Tbsp. cornstarch, divided
- 1 and ½ cups heavy cream
- 2 Tbsp. butter, melted
- 2 tsp. garlic powder
Instructions
- Step 1: Preheat your oven to 425°F.
- Step 2: In a 9×13-inch casserole dish, combine 4 cups of the chicken stock, elbow macaroni, and salt. Stir everything together, making sure the pasta is submerged in the liquid. Cover the dish tightly with aluminum foil.
- Step 3: Place the casserole dish in the oven and bake for 40 minutes.
- Step 4: While the pasta bakes, toss the Cheddar, Parmesan, and 1 tablespoon of cornstarch together in a medium bowl. Set this cheese mixture aside.
- Step 5: When baking is complete, carefully remove the dish from the oven and take off the foil. Stir the pasta to separate it and evenly redistribute the liquid.
- Step 6: In a microwave-safe bowl or a 4-cup glass measuring cup, whisk together the remaining 1 cup of chicken stock, 1 tablespoon cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until the mixture boils, then stir again until smooth.
- Step 7: Pour the hot cream mixture over the pasta. Add the cheese mixture and stir well until the cheese is melted and the sauce is smooth.
- Step 8: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken.
Tips & Variations
- Use sharp Cheddar for a more pronounced cheesy flavor or mix in a little smoked Gouda for a subtle smoky twist.
- If you prefer a richer sauce, add an extra ½ cup of heavy cream.
- For a crispy topping, sprinkle breadcrumbs on top before baking and broil for 2-3 minutes at the end.
- Swap chicken stock for vegetable stock to make this recipe vegetarian-friendly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of elbow macaroni?
Yes, you can use other short pasta shapes like penne or shells, but cooking times may vary slightly. Make sure the pasta is fully submerged in the liquid for even cooking.
Do I need to boil the pasta before baking?
No, this recipe is designed to cook the pasta directly in the chicken stock during baking, which saves time and infuses more flavor.
PrintNo-Boil Macaroni and Cheese Recipe
This No-Boil Macaroni and Cheese recipe offers a creamy and cheesy comfort food classic made easy by baking the pasta directly in chicken stock, eliminating the need for boiling. With a rich blend of Cheddar and Parmesan cheeses, a creamy garlic-infused sauce, and a straightforward oven-baked method, this dish is perfect for a hearty family meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Macaroni and Stock
- 5 cups chicken stock, divided
- 1 lb. elbow macaroni
- 1 tsp. salt
Cheese Mix
- 8 oz. freshly grated Cheddar cheese
- 8 oz. freshly grated Parmesan cheese
- 2 Tbsp. cornstarch, divided
Sauce
- 1 and ½ cups heavy cream
- 2 Tbsp. butter, melted
- 2 tsp. garlic powder
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the macaroni and cheese.
- Combine Pasta and Stock: In a 9×13-inch casserole dish, pour 4 cups of chicken stock. Add the elbow macaroni and 1 teaspoon of salt. Stir everything together until the pasta is fully submerged in the liquid. Cover the dish tightly with aluminum foil.
- Bake Pasta: Place the covered casserole dish in the preheated oven and bake for 40 minutes. This cooks the pasta directly in the stock, absorbing rich flavor without boiling separately.
- Prepare Cheese Mixture: While the pasta bakes, combine the freshly grated Cheddar cheese, Parmesan cheese, and 1 tablespoon of the cornstarch in a medium bowl. Toss to coat the cheese evenly and set aside.
- Stir Pasta: Remove the casserole from the oven and carefully take off the foil. Stir the pasta to separate it and redistribute it evenly in the casserole dish.
- Make Cream Sauce: In a microwave-safe bowl or a 4-cup glass measuring cup, whisk together the remaining 1 cup chicken stock, the remaining 1 tablespoon cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until the mixture is boiling, then stir again until smooth.
- Combine Sauce and Cheese with Pasta: Pour the hot cream sauce over the baked pasta. Add the cheese mixture and stir everything until the cheese has melted and the sauce is creamy and smooth.
- Rest and Serve: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Make sure to cover the casserole dish tightly with foil to trap steam and cook the pasta properly.
- If you don’t have chicken stock, vegetable stock can be used as an alternative.
- Grating the cheese fresh is recommended for the best melting and flavor.
- For a richer flavor, you can substitute half the cheddar with sharp white cheddar or add a pinch of cayenne pepper for some heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: no-boil macaroni and cheese, baked mac and cheese, creamy mac and cheese, cheddar Parmesan mac and cheese, easy macaroni and cheese
