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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 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
- 2 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 & 1 cup 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 another cup (or so) of shredded cheddar cheese.
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)
Calories: 342kcal | Carbohydrates: 19g | Protein: 17g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 797mg | Potassium: 248mg | Sugar: 6g | Vitamin A: 815IU | Calcium: 477mg | Iron: 0.5mg