No-Boil Homemade Macaroni and 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!
AN EASY HOMEMADE MAC AND CHEESE
Is there anything more comforting than mac and cheese? I have been making this recipe for years now and it is one of our favorites. You get perfectly cooked noodles and gooey, melted cheese and it all cooks in one baking dish!
TIPS FOR MAKING MACARONI AND CHEESE:
A whole 16 ounce block of Velveeta is being pictured here. You’re only going to use half of that block (8 ounce) 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!
YOU DO NOT BOIL THE NOODLES BEFOREHAND
The key to this recipe for No Boil Homemade Macaroni and Cheese? You aren’t going to boil the macaroni beforehand. Did you copy that? Do not boil the macaroni beforehand. This is going to not only save you time, but you aren’t gonna have to also wash up a pot, strainer and bowls too!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- milk (2 % or higher)
- salt
- mustard powder
- salted butter
- elbow macaroni
- Velveeta
- shredded cheddar cheese
HOW TO MAKE HOMEMADE NO-BOIL MACARONI AND CHEESE:
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.
Pour in uncooked macaroni (spread it out evenly).
Then add slices of Velveeta and one cup shredded cheese into baking dish making sure to distribute it evenly.
Top evenly with slices of butter (pushing them a bit under the milk).
Cover with aluminium foil.
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 another cup (or so) of shredded cheddar cheese.
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)
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Originally published: January 2012
Updated and republished: October 2019
No-Boil Macaroni and Cheese
Ingredients
- 4 cups milk (2% or higher)
- 1 teaspoon table salt
- 1 teaspoon dry mustard powder
- 2 cups macaroni, uncooked
- 8 ounces Velveeta cheese, sliced into 1/2-inch thickness (1/2 block)
- 2 cups shredded cheddar cheese (divided use)
- 4 Tablespoons salted butter, sliced into 1/2-inch thickness
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In the bottom of your baking dish, mix together 4 cups milk with 1 teaspoon table salt and 1 teaspoon dry mustard powder.
- Pour in 2 cups macaroni, uncooked and spread it out evenly.
- Then add 8 ounces Velveeta cheese, sliced into 1/2-inch thickness and HALF of the 2 cups shredded cheddar cheese into baking dish making sure to distribute it evenly.
- Top with 4 Tablespoons salted butter, sliced into 1/2-inch thickness (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 the remaining shredded cheddar cheese (Note: you can add more cheese if you prefer.)
- Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)
Video
Notes
- I have not tried this with milk alternatives so I can’t tell you how that would turn out. I do not recommend low fat or skim milk as it is too watery and may not turn out properly.
- Use as little or as much cheese as your enjoy.
- Other pasta shapes can be used as long as they are about the same size as elbow noodles.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hi Brandie, cant wait to try this recipe, was wondering if it’s possible to add a bread crumb topping? Instead of adding more cheese at the end.
Of course! I’m personally not a fan of bread crumb toppings but you can certainly do it. Maybe not until the end though because you do have to stir this while cooking. I would say that last 10-15 minutes. Hope you love it!
Can this be made in a large roaster by multiplying the recipe
Honestly I’ve never tried it
Have you heard of people using gluten-free pasta for this? Like a brown rice pasta or Banza (chickpea pasta)?
Hi Cherilyn! I really don’t think most gluten free pasta will hold up to this. It just too easily turns into mush. I think they’re getting better with gluten free pasta so hopefully we’ll have something soon that really is better at holding up in something like this 🙂
Have You ever made this in the crock pot?
Not this particular recipe no. I do have a crock pot Mac and cheese recipe though: https://www.thecountrycook.net/slow-cooker-macaroni-and-cheese/
This was the BEST mac and cheese I have ever had(sorry grandma). I cut the recipe in half since I was only making it for 2 people, and the only thing I did differently with the recipe is use half and half for half of the milk. So creamy and delicious, thank you!
I swear I won’t say a word to Grandma LOL – thank you Sarah!
It turned out so good! I didn’t have Velveeta, so I used 8 Oz of slice cheddar and 1 cup grated. It was plenty cheesy. Don’t forget the butter!
Thanks so very much Erin!!
This is sooooo good! I have given to several friends and they’ve given to theirs! Thank you very much for the recepie
Thanks so very much Mary!! I so appreciate it when someone takes the time to comment on a recipe – it makes my day to hear when someone really enjoys a recipe!
I’ve probably made your recipe about 100 times (no joke) over the last 7 years or so! Just wanted to say thank you for making so many of our family events a hit!!! It’s such an easy quick recipe and delicious. Thank you!!! I’m curious, do you think it would work with more cheese in place of velveeta?
LOL – I love this!! Yay!! This makes me so happy to hear! The Velveeta adds the creaminess but you can certainly add a bit more cheese and a little less Velveeta
Making it again… 2nd time this week, best baked mac & cheese!!! Yummy and easy…Thanks~
Woo hoo! Absolutely makes my day!! Thank you, thank you!!
This recipe was sooo easy to make but why does the milk “curdle” ????
It’s just what milk does because of the fat in it. Not anything wrong with it. The milk is actually starting to become cheese itself. 🙂