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!
Table of contents
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.
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!
Here is everything you will need to make this yummy no bail mac and cheese. Only 10 ingredients and most are pantry staples.
- Sharp Cheddar Cheese: We loving using a sharp 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.
- 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
- 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.
You can revive it by adding a splash of milk, half & half or heavy cream.
It helps to round out the flavors. Don’t worry, the macaroni won’t taste mustardy!
This recipe uses sharp cheddar but other cheeses such as Gouda, Gruyere and Cream Cheese all make delicious options.
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.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
No Boil Mac and Cheese
- 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 sharp 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
- 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.
- Melt the butter in a medium saucepan over medium heat. Gradually whisk in the flour, whisking constantly for about a minute.
- 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.
- Add in the remaining cheese and seasonings. Simmer for another 10 minutes then remove from heat and pour over pasta and broccoli
- 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.
- 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.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie