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Easy No Boil Mac and Cheese photo

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Step 4: Stir in the uncooked macaroni noodles into the creamy mixture, coating each piece.
  5. Step 5: Pour the macaroni mixture into a greased 9x13 inch baking dish, spreading it evenly.
  6. Step 6: Sprinkle the Cheddar cheese and Colby & Monterey Jack cheese evenly over the top.
  7. 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.
  8. 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.