No Boil Mac and Cheese with Broccoli
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I don’t know about you but me and mac and cheese have a secret love affair and I am now even more in love with this no boil mac and cheese recipe.
It’s a baked mac and cheese recipe that requires minimal effort but delivers big on flavor and cheesiness!
Think about your favorite mac and cheese recipe, but in baked macaroni and cheese form. We even tossed in some broccoli because we’re fans of a little veggie with our mac.
If you’re a fan of veggies in mac too you’ll be sure to love this butternut squash mac and cheese and this zucchini mac too!
You’ll love this recipe because…
- You can forget about boiling the noodles
- You toss the dry macaroni in with the cheese sauce and broccoli and bake!
- It’s ultra cheesy
- It will remind you of your childhood
- You’ll only need 10 basic ingredients
- It’s simple to prepare and makes great leftovers!
Ingredient Notes
Here is everything you will need to make this yummy no bail mac and cheese. Only 10 ingredients and most are pantry staples.
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cheddar Cheese: We loving using a cheddar for this recipe because it delivers the classic taste you crave when enjoying a big bowl of mac and cheese. Remember to buy a block and grate your own, the pre-shredded will result in a gritty and lumpy mac and cheese. (Do not use extra sharp cheese because it won’t melt properly. Other cheese you can use are mozzarella, Monterey Jack and Fontina)
- Macaroni noodles: You can use any small pasta shape you prefer, even gluten free noodles work!
- Broccoli: As much as we love broccoli in this dish, feel free to leave it out or add in fresh spinach (fold it into the mac after it is baked)
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Prep everything: Chop up the broccoli, shred the cheese, pre-heat the oven to 400°F and spray a 9×13 inch casserole dish with non-stick cooking spray.
- Fill the casserole dish: combine the dry macaroni noodles with 1 cup shredded cheddar cheese and the broccoli.
- Make the cheese sauce: The flour and butter make a roux and you’ll whisk in the milk, water, cheese and seasonings until a thin glossy sauce forms.
- Pour cheese sauce over noodles, stir to combine.
- Bake and allow to rest for 5-10 minutes before serving.
Expert Tips and Variations
- Any small shape pasta will work: Penne, Ziti, Shells, Rotini, Farfalle, Fussili etc.
- We recommend buying a block of cheese and grating yourself since the pre-shredded cheese contains preservatives that keeps them from melting which can result in a gritty mac and cheese.
- You could also use Velveeta if that’s your thing. It will give this mac and cheese a creamier look and taste!
- You can add a breadcrumb topping and let it bake for another 5-10 minutes until the top is golden brown. (1 cup panko breacrumbs would be plenty)
- Use any oven safe 9×13 or 3 quart baking dish. Be sure to spray with non stick spray or lightly coat with olive oil to prevent pasta from sticking.
FAQ
What do I do if my mac and cheese is dry?
You can revive it by adding a splash of milk, half & half or heavy cream.
What does dry mustard do for macaroni and cheese?
It helps to round out the flavors. Don’t worry, the macaroni won’t taste mustardy!
What cheese is best in mac and cheese?
This recipe uses sharp cheddar but other cheeses such as Gouda, Gruyere and Cream Cheese all make delicious options.
What can I add to my mac and cheese?
The great thing about mac and cheese is how versatile it is! Add in bacon, sausage, baby spinach, hot sauce, diced ham, green chilies and chicken, canned beans and salsa, breadcrumbs, etc.
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No Boil Mac and Cheese
Ingredients
- 1 lb. uncooked elbow macaroni noodles (16 oz.)
- 2 large heads of broccoli, chopped into small pieces (about 3 cups)
- 4 1/2 cups shredded cheddar cheese*, divided
- 8 Tbsp. unsalted butter
- 1/4 cup flour
- 4 1/2 cups whole milk
- 1 cup water
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. white pepper
- 1/4 tsp. ground mustard
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F.
- Spray a 9×13 inch baking dish with non-stick cooking spray. Pour the dry macaroni noodles in the dish with 1 cup shredded cheese and chopped broccoli. Combine and set aside.1 lb. uncooked elbow macaroni noodles (16 oz.), 4 1/2 cups shredded cheddar cheese*, divided, 2 large heads of broccoli, chopped into small pieces (about 3 cups)
- Melt the butter in a medium saucepan over medium heat. Gradually whisk in the flour, whisking constantly for about a minute.8 Tbsp. unsalted butter, 1/4 cup flour
- Pour the milk in gradually, whisking in between increments. Continue until a thin sauce begins to form. Add in the water and whisk again. Bring to a boil, reduce the heat to a simmer.4 1/2 cups whole milk, 1 cup water
- Add in the remaining cheese and seasonings. Simmer for another 10 minutes then remove from heat and pour over pasta and broccoli3/4 tsp. salt, 1/2 tsp. garlic powder, 1/2 tsp. white pepper, 1/4 tsp. ground mustard
- Gently stir. Cover with foil and bake for 40 minutes or until edges are bubbling and pasta is tender.
- Remove from oven and let rest with foil on for 10 minutes before serve. Stir and enjoy immediately.
Video
Notes
- Remember to buy a block of cheese and grate it because the pre-shredded will result in a gritty and lumpy mac and cheese. (Also, do not use extra sharp cheese because it won’t melt properly. Other cheese you can use are mozzarella, Monterey Jack and Fontina)
- You can use a processed cheese such as Velveeta for a creamier mac and cheese consistency.
- Reheat leftovers on the stove, add milk as needed to bring back the creaminess of the dish.
- The cheese sauce will be thin, that’s OK. It will thicken in the oven as it bakes.
- This recipe makes a lot of pasta! Cut recipe in half if needed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Great macaroni and cheese! I left out the broccoli because – grandkids. Everyone loved it!
I am so glad it still turned out without the broccoli 🙂 yay! thank you!
BEWARE: it is possible to eat the whole dish in one sitting. One of our week night favorites!!
hahahha i love it!! A favorite in our house too. Thank you!!
This is incredible! I love the idea of making delicious Mac and cheese without having to boil or prep. Thanks for the awesome recipe!
I love that this is so easy to make and less pans to clean what a great idea!
Oh wow! I love that this Mac and cheese comes together without the added step of boiling the noodles. Looks so good paired with the broccoli.
Yum, what a delicious mac and cheese, Tawnie! Love how there’s no need to boil the pasta beforehand… such a great weeknight meal! 🙂
Mac and cheese with broccoli is one of my absolute FAVORITES. Love that you don’t have to cook the noodles before everything else, that makes this so easy to prepare!
Isn’t it a great combo?! Thank you so much Nathan! xo, Tawnie