Ready for your socks to be knocked off? I sure hope so because this Super Easy No-Boil Mac and Cheese is totally epic and absolutely delicious!
THIS POST IS SPONSORED BY DEXAS.
YOU HEARD ME— No need to pre-cook the pasta beforehand, just toss it up with the cheese and creamy béchamel sauce and pop it in the oven. Doesn’t get much easier!
I love Mac and cheese. A little too much, I’d say. But, is there anyone out there that doesn’t like lots of cheese and noodles? If that’s you.. you don’t like it, then I’m not sure we can be friends. I’m sorry, but it’s just a life staple.
Sidenote: These silicone mini mitts are one of my current obsessions in the kitchen right now. They are heat-proof up to 500 degrees so no more getting burnt through cloth mitts- yep, yeah, told ya they were amazing.
They are also dishwasher safe, super small= easy to store, and just all around amazing. They come in a larger size also if that’s more your thing. Can’t go wrong with either! They would make for a fun stocking stuffer too!
This recipe is incredible for many reasons but the #1 reason being you DON’T NEED TO BOIL THE PASTA BEFOREHAND.
I’ve said it before and I’m going to say it again– NO boiling required here, just toss the uncooked noodles directly into your casserole dish.
We’ll pour a nice and creamy béchamel sauce over the tops and pop it in the oven. One less step, one less pan to clean. I’m in!
What is the best kind of cheese to use?
I used a combination of sharp cheddar and the unexpected white cheddar from Trader Joe’s, however, Cheddar and gruyere is delicious as well. Completely up to you!
Can I sub broth instead of water?
Yes, of course! It will add a slightly different flavor but a lot of people prefer that! Either way is delicious. You do you!
THANK YOU SO MUCH AGAIN TO MY FRIENDS AT DEXAS FOR SPONSORING THIS POST.
Now, Cheers and Happy early Thanksgiving to you all!!Print
The Best No Boil Mac and Cheese
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8–10 1x
- 1 lb elbow pasta (I also love using cavatappi for this recipe)
- 1/2 c butter
- 1/3 c flour (I used all purpose)
- 4 1/2 c milk
- 1 1/2 c water
- 1/2–1 T salt, to taste
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 6 c shredded cheese, any combination (I used a combination of sharp cheddar and unexpected cheddar from Trader Joe’s)
For the breadcrumb topping:
- 3 T butter
- 2/3 c panko breadcrumbs (Japanese style breadcrumbs)
- 2 T fresh parsley, plus more as garnish
- 2 cloves garlic, minced
- Preheat oven to 400 degrees and grease 9 x 14 in casserole dish.
- Add uncooked pasta and 2 cups cheese to greased casserole dish and toss to combine; set aside.
- Melt butter in a large sauce pan over medium heat. Whisk in flour and continue whisking for about a minute until no clumps remain. Then slowly whisk in milk and water, and season with salt, pepper, and garlic powder. Simmer for 10-15 minutes, until sauce has thickened up a bit. Stir in 3 cups shredded cheese and continue stirring until melted.
- Pour cheese sauce all over the tops of the uncooked pasta, and using your spoon, push down so that all pasta is completely submerged in the liquid. Cover with foil and bake for 25 minutes, or until pasta is al dente.
- Meanwhile, in a small saucepan, melt remaining 3 T butter. Add in garlic, parsley, and breadcrumbs and toss to combine. Cook over low heat for 2-3 minutes until lightly toasted and golden; set aside.
- When pasta is done cooking, remove foil, top with remaining 1 cup of cheese and then the garlic breadcrumb mixture. Bake uncovered for an additional 8-10 minutes, or until golden.
- Top with fresh parsley and serve!