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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!

A small white bowl of macaroni and cheese in front of 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!

a spoon scooping out a serving of macaroni and cheese from a white baking dish.

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
shredded cheddar cheese, elbow macaroni pasta, Velvet, milk, butter, salt, ground mustard.

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.

milk, salt and dry mustard powder in a baking dish.

Pour in uncooked macaroni (spread it out evenly).

elbow macaroni added to milk in baking dish.

Then add slices of Velveeta and one cup shredded cheese into baking dish making sure to distribute it evenly.

Velveeta slices and shredded cheese added to baking dish.

Top evenly with slices of butter (pushing them a bit under the milk).

pats of butter evenly placed in baking dish with milk.

Cover with aluminium foil.

covering baking dish with aluminum 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. 

a white spoon scooping out some macaroni and cheese from a baking dish.

Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)

a fork poking into a bowlful of macaroni and cheese.

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Originally published: January 2012
Photos updated and republished: October 2019

No Boil Homemade Macaroni and Cheese

No-Boil Macaroni and Cheese

Homemade No-Boil Macaroni and Cheese! The easiest, creamiest homemade macaroni and cheese ever. No boiling the noodles first!
4.97 from 87 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12

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

YouTube 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. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 342kcal | Carbohydrates: 19g | Protein: 17g | Fat: 21g | Sodium: 797mg | Sugar: 6g

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.

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Recipe Rating




229 Comments

  1. 5 stars
    I can’t believe how long this recipe has been out and I am just seeing it in 2021 lol. I am making this with dinner tonight to go with my meatloaf and roasted Brussels. We are not fans of Velveeta so I got some sharp, cheddar, Gruyere and Parmigiano-Reggiano. I will let you know how it turns out. This is what I would call “Easy Peasey Macaroni and Cheesy. Thanks again Brandie!

    1. 5 stars
      I took a suggestion from one of the reviewers and used half heavy cream and whole milk. I didn’t get a chance to try it because I fell ill while making dinner so I instructed my husband on what to do since it was in the oven. He said, and this is a direct quote “OMG! It was so good! I smashed last night. You can DEFINITELY make that again” so I get to try it rewarmed tonight. I made it in my new enameled cast iron Dutch oven and the bottom had a crust for everyone that likes the crusty Mac and cheese. Adding this to my recipe arsenal.

  2. 5 stars
    I just have to come and comment again. This is seriously the BEST! I use milk and whipping cream equally. I tripled it for a party and added bacon, jalapeños, and topped with Panko. Everyone raved about it. This will always be my go to recipe to bring to parties and make for side dishes on regular dinners.

  3. 5 stars
    I had 1% milk so i only used 3 1/4 cup and stirred it at the 40 minute mark and then let it cook for another 30 min covered. This was so good. The whole pan was gone in one night

  4. I need to triple this recipe for a big Fourth of July BBQ. Could I cook it in one of those big foil pans that you can buy in the store so I don’t have to bring three separate glass trays to the party?

    1. Hi Tara, you could. Just make sure you put something underneath the pan to keep it supported because it will be very heavy. Also, the cooking time will obviously have to be increased so you’ll have to play that by ear. Just give yourself plenty of time to cook it. 🙂

  5. 5 stars
    I feel like this is a no fail, perfect, easy, and delicious recipe! I have been searching for YEARS for an easy good homemade Mac and Cheese and thanks to you I finally found it! I’ve made it twice this week already. I added a bit more noodles and a bit more milk and it turned out awesome. This second time I didn’t have quite enough milk for a little extra so I added half and half and I think it made it even better! It reheats perfectly too. My husband said it was delicious 4 days after I made it! I will be making this for years to come! Thank you!

  6. I don’t have the dried mustard, do I need to use something in place of that or can I leave it out?

  7. 5 stars
    Yum! EASY!!! I put the butter in the pan & set it in the oven while it heated up to melt it. I also added onion to the mixture. Adds a nice smoky flavor… This is DEFINITELY a keeper!!!

  8. 5 stars
    Made this the other night..so easy and delicious..you must add a small sliced onion scattered and a glob of regular mustard (not dried) ..I did half a recipe and it was plenty for 2+ leftovers. Just use smaller casserole dish..Sprinkle top with seasoned bread crumbs about 5 minutes before being done. Yummy!

  9. 5 stars
    Hi, I currently only have almond milk. Could I still use that ? Worried that might make it too thin, perhaps I should use a little less than the recipe calls for ? Thanks!

    PS I typically make this recipe as you listed and I’ve made it probably 50 times, family loves it !! Thank you! !!

  10. This is an easy Mac and cheese recipe but I can’t keep
    It from curdling. It doesn’t hurt the taste but I don’t like seeing the curdles. Any suggestions?

  11. 5 stars
    I am always requested to make the mac&cheese. I love this recipe, it is my go to for all my family dinners. Thank you for making a delicious but easy recipe!

  12. 5 stars
    Love this! when reading the recipe you say to melt butter and then add (which immediately solidifies bc its warm and the milk is cold) but in the directions at the bottom it says to put butter slices on top and push under milk a bit. I’ve done it both ways and it’s good, just wondered how you normally do it?? I triple this and it fills a deep, full disposable pan. And easily feeds 25-30 ppl. Make quite often for groups at church and every family function! Thanks for a very simple, wonderful recipe!

  13. 5 stars
    I had a counselor recently at my hockey camp tell me he hates all homemade mac-n-cheese because it has no flavor, but that he tried this and loved it. I quadruple the recipe and that makes a 1/2 deep pan but it comes out great every time!!! Sometimes I even make 6 pans like this when there are 100+ eating!

      1. If the recipe as it is serves 6- 8 people as a side dish rather than the main course, you would multiply the ingredients according to the number of people you will be serving. I am just assuming that it serve at least 6 people based on the amount of ingredients per pan size (13×9). Otherwise I would say make a batch according to the directions and go from there.

  14. 5 stars
    I use this recipe all the time! My family and friends love it! Makes a great dish to take to my friend after her surgery. I don’t use the Velveeta block cheese Though, I use the Velveeta shreds instead.

  15. 5 stars
    This is hands down my favorite recipe! It’s yummy and throws together very quickly. Everyone I’ve made it for raves about it and loves the fact you don’t have to cook the noodles first.