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No-Boil Macaroni and Cheese Recipe

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★★★★★

4.6 from 64 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the macaroni and cheese.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://familyfavplates.com/no-boil-macaroni-and-cheese-recipe/