Easy No-Boil Macaroni & Cheese
"I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)"
photo by TmOlive
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 3 tablespoons butter
- 2 1⁄2 cups uncooked large macaroni
- 1 teaspoon salt
- 1 pinch black pepper
- 3 cups shredded cheddar cheese
- 1 quart milk
directions
- Preheat oven to 350 degrees.
- Place butter in a 9x13" dish. Place in hot oven until butter melts.
- Remove; tilt to swirl butter and coat bottom and slightly up sides.
- Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
- Pour milk over evenly. DO NOT STIR!
- Bake uncovered for 1 hour.
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Reviews
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This is how I & everyone I knew always made mac & cheese when I was a kid (60 years ago) somewhere, someone along the way over the years complicated things by making mac & cheese with tedious bechamel sauce base - such a total waste of time! You can always whisk a tsp of Dijon, pinch of cayenne, tsp. of Worcestershire sauce and other herbs & spices as desired. But best of all it's lot time and effort saved for a dish that is awesome. One thing, I put foil over it for 45 minutes and then remove it to let the cheese brown for 15 minutes.
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i add ground beef to make cheeseburger casserole and i use Velveeta cheese . easy one pan recipe and the kids love it. -
This is amazing! Made th is in 1 hr and 15 min. Great tasting, will continue to maje thus and put my own spin on it. Thank you again for sharing. -
We made this for a church dinner, followed the directions, but also feed a crowdadded cheese sauce. We, of course, had to multiply the basic recipe to feed a crowd. We had a big can of the cheese sauce and used 1/2 of the can in each. Maybe turned out to be 1 1/2 cups of cheese sauce for basic recipe. We had rave reviews for it. Definitely use more if you like creamier. -
I'm a foodie, so why on Earth would I give 4 stars to this recipe. Well, because it's saved my butt about 3 times when I was too tired to make anything for dinner. It's not creamy, but it's a good basic recipe and dirties only a few dishes. <br/>Add cooked chicken, ham, broccoli, burger, whatever and you've got hot dish (yep, I'm a Midwesterner. Please don't call it casserole.) If you're as tired as I've been when I've made this, it's a great stand alone mac and cheese. Serve with a bag of salad, fresh fruit, and bam, there's dinner.
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Tweaks
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Realized this recipe can be incredibly variable and made without measuring! Made individuals in smaller baking dishes or ramekins and just layered macaroni on the bottom, covered with cheese, added just enough milk to cover and yum!
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Oh and I stir it all up well. Then top with another pile of cheese and bake.
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I make this in a disposable pan when really in a rush, the quick cook 3 minute pasta ( I used at least 3 cups plus of noodles to fill bottom of pan) 1 cup cream or half and half, 2 cups milk, 1 egg, a little mustard, pepper & Adobe to taste. I used a mixture of sharp cheddar, sharp provolone, a little mozzarella and topped it with a mix of parm and Romano cheeses. Baked for about 40 minutes or until top was brown and bubbly and noodles were cooked.
RECIPE SUBMITTED BY
Leilani
Torrance, 43
