No Boil Macaroni and Cheese
Creamy, cheesy, and unbelievably easy, this No Boil Macaroni and Cheese recipe is the ultimate comfort food for busy weeknights or cozy gatherings. Skip the stovetop hassle with this innovative oven-baked dish that uses dry elbow macaroni cooked to perfection right in a rich blend of whole milk, heavy cream, and three cheeses—sharp cheddar, mozzarella, and Parmesan. The result? A velvety, gooey interior with a golden, bubbly crust, ready in under an hour with just 10 minutes of prep. Enhanced with a hint of ground mustard and finished with a dash of paprika for color, this recipe is a one-pan wonder that delivers big on flavor with minimal cleanup. Perfectly portioned for a crowd, this no-fuss recipe is your go-to for easy baked macaroni and cheese that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni (dry)
- 3 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 3 cups Whole milk
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground mustard powder (optional)
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the milk, heavy cream, melted butter, flour, salt, black pepper, and mustard powder (if using). Whisk until the mixture is smooth and well combined.
Add the dry elbow macaroni directly to the baking dish and spread it out evenly.
Sprinkle 2 cups of the shredded cheddar cheese over the macaroni, followed by the mozzarella cheese.
Pour the milk and cream mixture over the macaroni and cheese, making sure all the pasta is submerged and evenly coated.
Top the dish with the remaining 1 cup of cheddar cheese and the grated Parmesan cheese for a golden, gooey crust.
Cover the baking dish tightly with aluminum foil to trap steam, which will cook the pasta.
Bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Allow the macaroni and cheese to rest for 5 minutes before serving. Optionally, garnish with a light sprinkle of paprika for added color and flavor.
Nutrition Facts
Calories |
3998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 157.0 g | 785% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 41.4 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4626 mg | 356% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1418 mg | 30% | |
*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.
