No-Boil Mac and Cheese
Try this No-Boil Mac and Cheese recipe, or contribute your own.
Try this No-Boil Mac and Cheese recipe, or contribute your own.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter at room temperature plus 2 tablespoons melted
- 2 cups dry plain bread crumbs (i like panko)
- 1 cup finely grated parmigiano-reggiano cheese (prefera
- 1 can (15 ounces) evaporated milk
- 1 1/2 cups heavy (whipping) cream
- 2 tablespoons dehydrated onion
- 8 ounces (about 2 cups) freshly shredded sharp cheddar che
- 8 ounces (about 2 cups) freshly shredded fontina cheese
- 1 box (16 ounces) elbow macaroni uncooked
- Carbohydrate 40.4068509387333 g
- Cholesterol 92.4452083247381 mg
- Fat 30.5258529261165 g
- Fiber 20.3595333863179 g
- Protein 38.5010396889776 g
- Saturated Fat 16.8486545829215 g
- Serving Size 1 1 to 8 serving (246g)
- Sodium 276.193141804188 mg
- Sugar 20.0473175524154 g
- Trans Fat 2.81165792039364 g
- Calories 534 calories
Step-by-step
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
- Grease a rimmed sheet pan with the room-temperature butter and set aside.
- Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
- Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl.
- Add the uncooked macaroni and stir until well coated.
- Pour the mixture into the prepared sheet pan, spreading it in an even later.
- Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook).
- Bake for 25 minutes.
- Remove the foil and stir the macaroni.
- Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
- Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary).
- Remove from the oven and let the pasta stand, covered, 5 minutes before serving.
My Unexpected Love Affair with No-Boil Mac and Cheese
As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and – let's be honest – delicious enough to satisfy my picky eaters. So, when I stumbled upon this no-boil mac and cheese recipe, it was a revelation. I was skeptical at first. No boiling? Could it really work? The answer, my friends, is a resounding YES. This recipe has become a staple in our household, a weeknight lifesaver, and a crowd-pleaser that consistently receives rave reviews.
The beauty of this dish lies in its simplicity. No fussy techniques, no tedious pre-cooking. Just toss everything together in a pan, bake, and voila! Creamy, cheesy, comforting perfection. The flavors are rich and satisfying, with the sharp cheddar and nutty fontina cheeses perfectly complementing the creamy milk base. The panko breadcrumbs add a delightful crunch that takes the dish to another level. I’ve even experimented with adding different cheeses, like Gruyere or Gouda, for a unique twist. The possibilities are endless!
What surprised me most was how versatile this recipe is. It's easily adaptable to different dietary needs. For a vegetarian version, simply omit the butter. Want to make it a little healthier? Use low-fat milk and reduce the amount of cheese slightly. And for those nights when I'm feeling particularly ambitious, I'll add roasted vegetables like broccoli or cauliflower to the mix for a boost of nutrients.
Beyond its practicality and deliciousness, this no-boil mac and cheese recipe has become a source of comfort and joy in our busy lives. It's a dish that brings our family together, a reminder to slow down and appreciate the simple pleasures in life. The aroma that fills our kitchen as it bakes is heavenly, a promise of warmth and happiness. It's more than just a meal; it's a small moment of peace in our chaotic day, a taste of home.
I often find myself daydreaming about this mac and cheese while I’m stuck in traffic or working at my desk. The comforting thought of that creamy, cheesy goodness melts away the stresses of the day. It's a reminder that even in the midst of chaos, simple pleasures can bring immense satisfaction. And for a busy working mom like me, that’s a sentiment I cherish deeply.
The ease of preparation is a huge factor in its appeal. It doesn't demand hours of my time in the kitchen, leaving me with more time to focus on other things, like spending quality time with my family or getting some much-needed rest. I used to dread weeknight dinners, but now, this no-boil mac and cheese has taken away that stress. It's a recipe that celebrates efficiency without sacrificing taste or quality.
The truth is, sometimes the simplest things are the best. This no-boil mac and cheese is a testament to that. It’s a dish that anyone can make, regardless of their cooking skills, and it always delivers a delicious, satisfying result. It has become a favorite in our house, a comforting staple that brings us together at the end of a long day.
So, if you’re looking for a quick, easy, and incredibly delicious weeknight meal, give this no-boil mac and cheese a try. You won't be disappointed. It's a recipe that has changed my weeknight dinner routine for the better, and I have a feeling it will do the same for you.
And if you are feeling adventurous, try substituting the cheese. Different cheeses bring very different flavors. This is a great way to experiment with different types of cheese to discover your favorite mac and cheese blend!
