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! Did you know you can make your own Homemade Velveeta!
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
Photos 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 and other nutritional values can vary quite a bit depending on which brands were used.
Made it loved it was a hit with hubby , I usually make a cheese sauce but not any more
i make a similar recipe but instead of mustard powder, i add a tsp of worcestershire sauce. yummm
I've been making this for over a year now and love it completely. I've tried some additions etc to switch it up but the original still stands. I have however found one addition that makes it irresistible to my crowd…. I add a drained can (or 2) of whole kernel corn to the mix. Not sure why but somehow it works.
Hey folks, I find that if you use the pre-shreded cheese it can be grainy because the cheese is coated with potatoe starch and or potatoe flour. so beware and read packages or just grate yours fresh.
I have kids who are lactose intolerant so i substituted almond milk for the cow milk and i used only 2 cups of cheese, cheddar of course, in the entire dish and it was still amazing.
i love this recipe, making as part of thanksgiving dinner this year because it was a huge hit last year. thanks so much for sharing.
Making this again tonight, as I'm not feeling well, and this is so easy to make. If I were to use cream instead of Velveeta, how much would I use? I'm not a great fan of velvet but I do like the creaminess and don't want to upset the balance of the recipe. Thanks.
I don't know who actually invented macaroni and cheese, but I do know that the James Hemings, the slave chef of Thomas Jefferson, introduced it to the US after traveling to Europe with Jefferson while he served as Ambassador to France!
I found a similar recipe in an old Amish Cookbook years ago. Only diff is that they melt the butter in a 2 quart casserole dish (I do this in the microwave – which the Amish would not have), stir in the macaroni, cover with 2 cups of shredded Velveeta Cheese, and pour over 4 cups of cold milk. Their recipe says NOT TO STIR, and I never have had to. My twist is adding minced garlic to the melted butter, and using shredded cheddar instead of the Velveeta. Bake at 325 degrees for 90 minutes. "Set it and forget it." We love it.
instead of the mustard powder, i use a teaspoon of worcestershire sauce. gives it a lil kick!
I usally put paprika on top of cheese before i put in oven.
Michelle wants to know if you can use Kraft singles lmbo love ya I'm going to make this.
This is my mom's recipe, only she always cooked the macs first (and then, of course, used less milk), and it has always been THE raved over mac and cheese within our extended family! Thanks for this wonderful idea of how to do it without cooking the macs first! It will be something my son will die for! (And something I will die for because of how much easier you've made it! Ha!)
How many servings does this make? Im making this for a party, should I double the recipe?
4 healthy servingss
I just tried this recipe for a family picnic and it was amazing!! I followed the recipe exactly as is, but with the addition of bacon pieces. This is perfect!! So easy to follow and had the perfected homemade taste. 🙂
Mmmm Bacon. Nice addition!!
My daughter (32 years old) has been asking me to make this for several days, so today is the day! She doesn't cook, but just loves this recipe. I take leftovers to work for lunch. It isn't as creamy when warmed over, but it tastes delicious, and not starchy like some Mac and cheese does. We all just love this recipe, and I can't thank you enough for it!
Has anyone tried this in a crockpot? It looks like a yummy recipe, but was wondering how long it would take to in a crockpot? 🙂
I haven't tried it in the crock pot yet. You always have to be careful with cream based foods in crock pots. Especially newer pots where they tend to run hotter than their older counterparts. So proceed with caution but if you try it, would love to know how it turns out for you!
I made this for my family tonight. My very picky husband said it was very good. I thought it was heavenly. I love homemade macaroni and cheese…but I must say…this has been the best one I have tasted!!! And I MADE IT!!!! thanks for soooo many great recipes. I use them often!
I only need this recipe for myself and 3 children. Would this be overkill in a 9×13? Maybe well have leftovers!
This makes great leftovers! You could certainly cut it in half though 🙂
Made this tonight for dinner….amazing and so much easier recipie..really a big hit! ty so much
I have found that if you add a 16oz bar of Philadelphia cream cheese to the macaroni it makes it even cheesier and creamer. SOOO good.
Thanks
OmG! Thank you SO much for sharing your skills! I have tried 3 of your recipes so far (tatertot casserole, the mini pot pies & tonight I made your mac and cheese)…and all I can say is it was delicious!I just got married a few months ago & I'm so happy to be able to cook meals for my husband and I that are so good yet so easy. I also like your stories leading up to the recipes. lol You are hilarious 🙂 Blessings!
Hi DeeReyn! Thank you for your sweet comment! I really appreciate you letting me know how the recipes have turned out for you. Yay for success!!
Hi! My name is Colleen and I LOVE your blog!!! It is my go-to spot when I am planning our meals. Every recipe I have tried has been wonderful! This Mac and chz is amazing! Everyone always asks for the recipe and I immediately direct them to your blog so they can be blessed by it as well! I made your Southern Pecan Praline Cake tonight and OH MY GOODNESS!!! That cake needs to be locked up far away from me…that butter sauce takes it over the top for sure. Thank you so much for taking the time to share all of your recipes so nicely with great photos and detailed instructions. I love the pull up a recipe and bring the laptop into the kitchen so that my 8 and 9 year old daughters can easily follow each recipe and help me prepare dinner or dessert. We are homeschoolers and I feel so blessed to have them with me all day and feel it is so important to allow our kiddos into the kitchen to help prepare meals if they want to….and your blog certainly assists me in that task. My girls love your blog as much as I do. They happily say…"Let's find a new dessert today on The Country Cook!" Love that! Thank you so much, your blog is more of a blessing than you know!!! God Bless you and your family. 🙂
What an amazing comment! Wow! Thank you so very much!! That really means a lot. Thank you for taking the time to come back and let me know how you have enjoyed the recipes!!
Yum! I want some of this right now.
Hi! Excited to try this for my daughters grad party this wknd. Has anybody tripled the recipe? Can I? How did it turn out? Thx in advance!!
Sent from my iPad
Hi! Excited to try this for my daughters grad party this wknd. Has anybody tripled the recipe? Can I? How did it turn out? Thx in advance!!