If you’re in the mood for a creamy, cheesy dish that doesn’t require boiling pasta, then this No Boil Mac and Cheese recipe is exactly what you need! This decadent comfort food is not only easy to whip up, but it also delivers that rich, satisfying flavor that mac and cheese lovers crave. You can enjoy this dish any night of the week, and it’s perfect for feeding a crowd or enjoying as a cozy dinner at home. Let’s dive into how to make this delightful dish that will surely become a family favorite.

Why This Recipe Works

The beauty of this No Boil Mac and Cheese lies in its simplicity. Instead of the traditional method that involves boiling pasta, we utilize a combination of heavy whipping cream and chicken broth to cook the macaroni directly in the oven. This technique infuses the pasta with flavor and creates a creamy, dreamy sauce without the fuss. Plus, the use of pre-shredded cheeses means you can skip the grating step, saving time and effort. This recipe is a true game-changer for busy weeknights!

What You’ll Gather

Before you get started, make sure you have the following ingredients on hand:

1/4 cup butter
1/2 cup white onion, diced
Salt and pepper, to taste
2 cups heavy whipping cream
1/2 tablespoon minced garlic
1/4 cup all-purpose flour
16 oz. macaroni noodles, uncooked
32 oz. chicken broth
8 oz. Cheddar cheese, pre-shredded
1 cup Colby & Monterey Jack cheese, pre-shredded

Before You Start: Equipment

Make sure you have the following equipment ready:

Large mixing bowl – for combining the ingredients.
9×13 inch baking dish – ideal for this recipe and easy to handle.
Whisk – for mixing your ingredients smoothly.
Sharp knife – for chopping the onion.
Measuring cups and spoons – to ensure accuracy in your measurements.

No Boil Mac and Cheese — Do This Next

Now, let’s get to the fun part. Follow these simple steps to whip up your No Boil Mac and Cheese!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This will ensure that your dish cooks evenly and thoroughly.

Step 2: Sauté the Onions

In a medium skillet, melt the 1/4 cup of butter over medium heat. Add the 1/2 cup of diced white onion and sauté until the onions become translucent, about 3-4 minutes. Stir in the 1/2 tablespoon of minced garlic and cook for an additional minute until fragrant.

Step 3: Combine the Ingredients

In a large mixing bowl, whisk together the sautéed onions and garlic, 2 cups of heavy whipping cream, and 32 oz. of chicken broth. Gradually whisk in the 1/4 cup of all-purpose flour, ensuring that there are no lumps. Season with salt and pepper to taste.

Step 4: Add the Macaroni

Stir in the 16 oz. of uncooked macaroni noodles into the creamy mixture, making sure each piece is coated.

Step 5: Transfer to Baking Dish

Pour the macaroni mixture into a greased 9×13 inch baking dish. Spread it out evenly to ensure even cooking.

Step 6: Top with Cheese

Sprinkle the 8 oz. of Cheddar cheese and 1 cup of Colby & Monterey Jack cheese evenly over the top of the macaroni mixture.

Step 7: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 8: Serve

Once done, remove from the oven and let it cool for a few minutes. Serve warm, and enjoy the cheesy goodness!

Make It Diet-Friendly

If you’re looking to adjust this recipe for specific dietary needs, here are some suggestions:

For a lighter version, substitute heavy whipping cream with half-and-half or a low-fat milk.
Use whole grain macaroni noodles for added fiber and nutrients.
For a vegetarian option, replace the chicken broth with vegetable broth.
Try dairy-free cheese alternatives for a vegan version.

Author’s Commentary

This No Boil Mac and Cheese recipe has become a staple in my household. It’s so comforting and satisfying, making it perfect for chilly evenings or family gatherings. One of my favorite things about this dish is how customizable it is. You can add in veggies like broccoli or spinach for extra nutrition, or even incorporate proteins like cooked chicken or bacon for a heartier meal. Every time I make it, I get requests for seconds!

Storage Pro Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm. If you find the mac and cheese is a bit dry after storing, add a splash of milk or cream when reheating to bring back that creamy texture.

Helpful Q&A

Can I use different types of cheese?

Absolutely! Feel free to mix and match your favorite cheeses. Just ensure that you have a good melting cheese like mozzarella, Gouda, or even pepper jack for a bit of spice!

What can I add to this mac and cheese for extra flavor?

For an extra flavor boost, consider adding cooked bacon, sautéed mushrooms, or even a sprinkle of smoked paprika for a smoky flavor. Fresh herbs like chives or parsley also work wonderfully.

Can I make this ahead of time?

Yes, you can assemble the dish ahead of time and refrigerate it before baking. Just be sure to increase the baking time slightly if you’re baking it straight from the fridge.

Is it possible to freeze No Boil Mac and Cheese?

Yes, you can freeze it! Just be sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the fridge before reheating.

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Ready to Cook?

There you have it! Your guide to creating the perfect No Boil Mac and Cheese. This dish is not only simple to prepare but also incredibly satisfying, making it a go-to recipe for any occasion. Whether you’re feeding a hungry family or treating yourself to a comforting bowl of cheesy goodness, this recipe is sure to hit the spot. So grab your ingredients, preheat that oven, and get ready to indulge in some creamy mac and cheese magic!

No Boil Mac and Cheese

This No Boil Mac and Cheese is a creamy, cheesy delight! Quick to make, it's perfect for weeknight dinners or cozy family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1/4 cup butter
1/2 cup white onion, diced
to taste salt and pepper
2 cups heavy whipping cream
1/2 tablespoon minced garlic
1/4 cup all-purpose flour
16 oz. macaroni noodles, uncooked
32 oz. chicken broth
8 oz. Cheddar cheese, pre-shredded
1 cup Colby & Monterey Jack cheese, pre-shredded

Equipment

Large mixing bowl
9x13-inch baking dish
Whisk
Medium skillet
Measuring cups and spoons
Sharp knife

Method

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium skillet, melt the butter over medium heat. Add the diced white onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: In a large mixing bowl, whisk together the sautéed onions and garlic, heavy whipping cream, and chicken broth. Gradually whisk in the all-purpose flour, ensuring no lumps. Season with salt and pepper to taste.
Step 4: Stir in the uncooked macaroni noodles into the creamy mixture, coating each piece.
Step 5: Pour the macaroni mixture into a greased 9x13 inch baking dish, spreading it evenly.
Step 6: Sprinkle the Cheddar cheese and Colby & Monterey Jack cheese evenly over the top.
Step 7: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until bubbly and golden brown.
Step 8: Remove from oven, let cool for a few minutes, and serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a lighter version, substitute heavy whipping cream with half-and-half or low-fat milk.
You can freeze the mac and cheese for up to 2 months; just let it cool completely before freezing.

No Boil Mac and Cheese

Why This Recipe Works

What You’ll Gather

Before You Start: Equipment