Description

This Creamy No Boil Mac & Cheese recipe delivers a rich, comforting casserole with a luscious cheese sauce made directly in the oven. Combining sharp cheddar and mozzarella cheeses with whole milk and heavy cream, this dish offers a velvety texture without the hassle of boiling pasta beforehand. Baked until golden and bubbly, it’s perfect for a family-friendly meal or gathering dish.

Ingredients

Scale

Pasta

2 cups elbow macaroni

Dairy

2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
3 tablespoons butter, cut into small pieces

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder

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Instructions

Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Add dry pasta: Pour the dry elbow macaroni into the prepared baking dish and spread it out evenly in a single layer.
Mix liquids and seasonings: In a large bowl, whisk together the whole milk, heavy cream, salt, black pepper, garlic powder, and mustard powder until well combined.
Add cheeses to mixture: Stir half of the shredded sharp cheddar and shredded mozzarella cheeses into the milk and cream mixture, blending the flavors throughout.
Combine pasta with cheese mixture: Pour the cheese and milk mixture evenly over the dry pasta in the baking dish. Gently stir to ensure all the elbow macaroni is coated with the liquid mixture.
Top with remaining cheese and butter: Sprinkle the remaining shredded cheddar and mozzarella cheeses evenly over the top of the pasta, then dot the surface with small pieces of butter for richness and browned topping.
Bake the casserole: Bake the dish uncovered in the preheated oven for 50 to 60 minutes, or until the cheese on top is golden and bubbly and the pasta is tender.
Rest before serving: Remove from the oven and let it rest for 5 to 10 minutes. This allows the sauce to thicken and makes serving easier.

Notes

Do not boil the pasta beforehand; it cooks perfectly during baking absorbing the creamy sauce.
For extra flavor, consider adding a teaspoon of paprika or cayenne pepper to the seasoning mix.
Letting the dish rest after baking is crucial for the sauce to set properly.
You can substitute half the cheddar with Gruyère or Monterey Jack for a different cheese profile.
Use a baking dish with at least 2-quart capacity to allow room for expansion as pasta cooks.