No Boil Homemade Macaroni and Cheese
Does anyone know who invented macaroni and cheese? Were they given a Nobel Peace Prize? If not, they should have. I’m pretty sure Mac ‘n Cheese can solve just about any problem (at least temporarily.) Now, I’m not condoning drowning your sorrows in food, but ya know, I’m keepin’ it real here. Trouble in your relationship? Talk it out over macaroni and cheese. Because this stuff makes everyone a little more agreeable. Even if you don’t fix your relationship, you are at least soothed by the cheesy gooey love of mac ‘n cheese.
Bad day at work? Car broke down? Kids not listening to you? Bust out a plate of this goodness, and the problems go to the back of your mind (for at least 15 minutes anyway). And sometimes that’s all it takes to feel like yourself again.
Cook’s Note: A whole 16 oz. block of Velveeta is being pictured here. You’re only going to use half of that block (8 oz.) Also, I have had readers tell me that they have used half milk and half chicken broth for the liquid and it turns out great!
Preheat oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray. In the bottom of your baking dish (or in a separate bowl), mix together milk with salt, dry mustard powder & melted butter & 2 cups shredded cheese.
No Boil Homemade Macaroni and Cheese! The easiest, creamiest homemade macaroni and cheese ever. No boiling the noodles first and it is made all in one pan!
- 8 oz Velveeta cheese sliced into 1/2" thickness, 1/2 block
- 4 cups milk 2% or higher
- 1 tsp table salt
- 1 tsp dry mustard powder
- 2 cups macaroni uncooked
- 4 tbsp salted butter sliced into 1/2"thickness
- 4 cups shredded cheese
- Preheat oven to 350F degrees.
- Spray a 9x13 baking dish with nonstick cooking spray.
- In the bottom of your baking dish, mix together milk with salt and dry mustard powder.
- Pour in uncooked macaroni (spread it out.)
- Then add slices of Velveeta & 2 cups mixed cheeses into baking dish (spread it out.)
- Top with slices of butter (pushing them down a bit under the milk.)
- Cover with aluminum foil and bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed).
- Oven times vary so check it around the 40 minute mark.
- Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.
- Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)