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No Boil Mac and Cheese

Save some time and skip a step when making mac and cheese by not boiling the macaroni! Instead, mix the dried pasta with a cheesy béchamel sauce and broccoli, and it'll bake right in the oven.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 725kcal
Author Tawnie Graham of Kroll's Korner

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 I also like to use a mix of Velveeta and shredded cheddar , or all Velveeta for an ultra creamy mac and cheese
  • 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
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • Spray a 9x13 inch baking dish with non-stick cooking spray. Pour the dry macaroni noodles in the dish with 1 cup cheese and all of the 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 broccoli. (Once again, sauce will be thin).
    3/4 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

  • Reheat leftovers on the stove, and add milk as needed to bring back the dish's creaminess. 
  • 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 the recipe in half if needed.

Nutrition

Serving: 1serving | Calories: 725kcal | Carbohydrates: 63g | Protein: 32g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 690mg | Potassium: 863mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2176IU | Vitamin C: 136mg | Calcium: 703mg | Iron: 3mg