Easy No Boil Macaroni Cheese
Creamy, comforting, and incredibly simple, this Easy No Boil Macaroni Cheese recipe is a game-changer for busy weeknights or fuss-free dinners. Skip the hassle of pre-boiling pasta—this dish combines uncooked elbow macaroni with a luscious blend of sharp cheddar, Parmesan, and cream cheese, all baked to gooey perfection in a rich mix of milk, cream, and butter. With just 10 minutes of prep time and no stovetop required, this oven-baked macaroni and cheese delivers maximum flavor with minimal effort. A crispy panko breadcrumb topping adds a delightful crunch, and the warm, cheesy sauce thickens beautifully as it bakes. Perfect for quick family meals or as a crowd-pleasing side dish, this recipe is the ultimate in cheesy, no-stress comfort food!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni (uncooked)
- 2 cups Sharp cheddar cheese (shredded)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 tablespoons Butter (unsalted, melted)
- 4 ounces Cream cheese (softened)
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons Paprika
- 0.5 teaspoons Ground mustard
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Water
- 0.5 cup Panko breadcrumbs (optional)
- 1 tablespoon Olive oil or additional melted butter (optional, for breadcrumbs)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In the greased baking dish, combine the uncooked elbow macaroni, shredded cheddar cheese, grated Parmesan, salt, pepper, paprika, and ground mustard. Mix well to evenly distribute the seasonings.
In a medium-sized bowl, whisk together the milk, heavy cream, melted butter, and softened cream cheese until smooth. It’s okay if there are small lumps of cream cheese—they will melt during baking.
Pour the liquid mixture evenly over the macaroni and cheese mixture in the baking dish. Gently stir to ensure the liquid reaches the bottom of the dish.
Add 1 cup of water to the baking dish and carefully stir again to incorporate it. Make sure all the pasta is covered in liquid.
If using, toss the panko breadcrumbs with olive oil or melted butter in a small bowl, then sprinkle the breadcrumbs evenly on top of the macaroni mixture.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and give the macaroni a gentle stir to make sure everything is cooking evenly. Leave the foil off and bake for another 15 minutes, or until the top is golden and the pasta is tender.
Remove the dish from the oven and let it rest for 5-10 minutes before serving. This helps the cheese sauce thicken.
Serve warm, garnished with additional grated Parmesan or a sprinkle of fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
4969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.7 g | 436% | |
| Saturated Fat | 204.2 g | 1021% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 8458 mg | 368% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 35.7 g | ||
| Protein | 207.1 g | 414% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 5032 mg | 387% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
