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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Set your oven to 425°F to prepare for baking the macaroni and cheese.
- 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.
- Bake Pasta: Place the covered casserole dish in the oven and bake for 40 minutes to cook the pasta directly in the stock.
- Prepare Cheese Mixture: While the pasta bakes, toss Cheddar, Parmesan, and 1 tablespoon of cornstarch together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- 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
