No-Boil Macaroni and Cheese Recipe

Introduction

This no-boil macaroni and cheese recipe makes a creamy, cheesy dinner with minimal effort. By baking the pasta directly in chicken stock, it soaks up extra flavor while you prepare the rich cheese sauce. It’s an easy, comforting dish perfect for busy weeknights or casual gatherings.

Ingredients

• 5 cups chicken stock, divided
• 1 lb. elbow macaroni
• 1 tsp. salt
• 8 oz. freshly grated Cheddar cheese
• 8 oz. freshly grated Parmesan cheese
• 2 Tbsp. cornstarch, divided
• 1 and ½ cups heavy cream
• 2 Tbsp. butter, melted
• 2 tsp. garlic powder

Instructions

1. Step 1: Preheat your oven to 425°F.
2. Step 2: In a 9×13-inch casserole dish, combine 4 cups of chicken stock, the elbow macaroni, and salt. Stir to mix, making sure the pasta is submerged. Cover tightly with aluminum foil.
3. Step 3: Place the casserole dish in the oven and bake for 40 minutes.
4. Step 4: While the pasta bakes, toss together the Cheddar, Parmesan, and 1 tablespoon of cornstarch in a medium bowl. Set aside.
5. Step 5: Remove the dish from the oven and carefully take off the foil. Stir the pasta gently to separate and redistribute it.
6. Step 6: In a microwave-safe bowl or measuring cup, whisk together the remaining 1 cup of chicken stock, remaining tablespoon of cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until boiling, then stir until smooth.
7. Step 7: Pour the cream mixture over the pasta, add the cheese mixture, and stir until the cheese is melted and the sauce is smooth.
8. Step 8: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken.

Tips & Variations

• Use sharp Cheddar for a more pronounced cheesy flavor.
• Add cooked bacon or sautéed vegetables for extra texture and taste.
• For a vegetarian version, substitute vegetable stock for chicken stock.
• If the sauce looks too thick after standing, stir in a splash of milk or cream to loosen it.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven with a splash of milk to restore creaminess. Avoid overheating to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne or shells work well, but adjust the baking time slightly as needed to ensure they cook through.

Is it necessary to use cornstarch?

Cornstarch helps thicken the sauce and keep it creamy without lumps, but you can substitute with an equal amount of flour if needed.

No-Boil Macaroni and Cheese Recipe

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★★★★★

4.4 from 108 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A creamy, comforting No-Boil Macaroni and Cheese recipe that uses chicken stock and a simple cheese blend, baked in the oven for a rich and melty dish without the hassle of boiling pasta separately.

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Ingredients

Scale 1x2x3x

Macaroni and Stock

• 5 cups chicken stock, divided
• 1 lb. elbow macaroni
• 1 tsp. salt

Cheese Mixture

• 8 oz. freshly grated Cheddar cheese
• 8 oz. freshly grated Parmesan cheese
• 2 Tbsp. cornstarch, divided

Cream Sauce

• 1 and ½ cups heavy cream
• 2 Tbsp. butter, melted
• 2 tsp. garlic powder

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Instructions

1. Preheat Oven: Set your oven to 425°F to prepare for baking the macaroni and cheese.
2. Combine Ingredients in Casserole Dish: In a 9×13-inch casserole dish, mix 4 cups of chicken stock, elbow macaroni, and salt, ensuring the pasta is fully submerged. Cover tightly with aluminum foil.
3. Bake Pasta: Place the covered casserole dish in the oven and bake for 40 minutes to cook the pasta directly in the stock.
4. Prepare Cheese Mixture: While the pasta bakes, toss Cheddar, Parmesan, and 1 tablespoon of cornstarch together in a medium bowl. Set aside.
5. Stir Pasta: After baking, carefully remove the casserole dish from the oven and take off the foil. Stir the pasta to separate it and evenly redistribute the liquid.
6. Make Cream Sauce: In a microwave-safe bowl or 4-cup measuring cup, whisk together the remaining 1 cup chicken stock, remaining 1 tablespoon cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until boiling, then stir until smooth.
7. Combine Sauce and Cheese with Pasta: Pour the hot cream mixture over the pasta. Add the cheese mixture and stir until the cheese melts and the sauce is creamy and smooth.
8. Rest and Thicken: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken and fully develop flavor.

Notes

• Ensure the casserole dish is tightly covered to prevent moisture loss during baking.
• Use freshly grated cheese for better melting and flavor.
• Microwave timing might vary; watch the cream sauce to reach a boil without overflowing.
• Letting the dish rest after baking helps thicken the sauce for a better texture.
• This method saves time by cooking pasta directly in the baking dish, eliminating the need for boiling water separately.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: no-boil macaroni and cheese, baked mac and cheese, easy macaroni recipe, creamy cheese pasta, comfort food