No boil mac and cheese is completely cooked in the oven. You don’t have to boil the noodles first. Just load everything in the pan and let it bake to cheesy no boil macaroni and cheese perfection!
Make cheesy mac and cheese without boiling the noodles first. There’s no cheese sauce to make either.
Just dump the ingredients in the pan and let the oven do the work. This is the easiest baked macaroni and cheese recipe you’ll find and it’s delicious too!
It’s a perfect filling side dish for almost any meal. It is also a great meatless entrée if you would like.
Why no boil macaroni?
Have you ever had one of those days where you can’t handle one more thing? You know the kind where things feel overwhelming or the schedule is so full that you can’t fathom adding one more thing to the day.
I love to cook. Everything from the simplest stir and serve recipes to more labor intensive (and dirty dish!) filled recipes.
But sometimes even I can’t handle one extra step in the kitchen. Those are the days where boiling and draining pasta seems like too much.
Tell me you’ve been there too! Days like that one pot recipes come in handy because it all cooks together.
No boil pasta recipes are kind of like that, but with the oven. You don’t have to wait for the water to boil or for the macaroni noodles to cook before you move to the next step.
Plus the starch from the pasta helps thicken the sauce, which means you don’t have to mess with making a bechamel sauce. The meal and the cook are working together in unison to make a delicious and easy dinner.
So when Nicole from Tales of a Kansas Farm Mom mentioned her favorite macaroni and cheese recipe was baked but no-boil during an intense macaroni and cheese conversation on Facebook, I had to check it out. I had a feeling we were going to like it.
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Honestly, it doesn’t get any easier than this either. That is always helpful, whether you are having one of “those days” or not.
Just throw it together and bake it. It does take a little time in the oven, but that gives you time to make the rest of the meal.
Or fold some laundry.
Or relax for a bit?!
The results are cheesy and delicious. We have made it countless times over the years and now my mom makes it for family dinner several times a year. We hope you like it just as much as we do!
Frequently Asked Questions
Can I double this recipe?
Yes, we have doubled this recipe several times when we are feeding a larger crowd. Just double the ingredients and bake it in a 9×13 dish.
What kind of cheese can I use for mac and cheese?
We usually use sharp cheddar cheese for this recipe because the flavor and texture are great for macaroni and cheese. However, you can combine cheeses or substitute another kind of cheese as long as it is a good melting cheese. Use American cheese or half mozzarella and half sharp cheddar for a milder super cheesy mac. Try using gruyere if you are looking for something different. Or use some pepper jack if you want to add a little zip.
Can I add a crunchy topping?
Yes! Add bread crumbs or cracker crumbs at the end when you add the extra cheese.
No Boil Baked Macaroni and Cheese
Ingredients
- 2 cups uncooked elbow macaroni
- 3½ cups whole milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ cups shredded cheddar cheese divided
Instructions
- Preheat you oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
- Combine the 3½ cups whole milk, 2 cups uncooked elbow macaroni, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon black pepper and 1 1/2 cups of cheese in the baking dish. Cover with aluminum foil and bake for 50 minutes.
- Remove foil and stir. Top with remaining cup of cheese and bake for 10 more minutes.
- Let stand for 10 minutes and then serve.
Notes
Video
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I made this recipe many times. I got it from a 1980’s cookbook. The only difference is I wait till the end of cooking to add the cheese. The cheese melts into the pasta and is very creamy.
That’s a good idea!
Mine curdled too. I drained the liquid added more cheese. Gave it a good stir then put breadcrumbs on top.
Hi Carlee,
Just ran across this recipe and am anxious to try it. I noticed that several people were unhappy with the cheese and milk breaking or curdling. I think it was because the 350-oven temperature is too high. In my experience (through trial and error and my age of 80) 325 degrees works best and I no longer have a curdling or breaking problem. Anything like Mac and Cheese, Scalloped Potatoes, or anything with milk or cheesy liquid, do better with a lower temperature. Of course, ovens vary, and you would need to adjust the baking time. I hope that helps and I’ll review it when I make the dish. This recipe looks so easy and tasty and that ‘no boil’ factor is a winner. I’ve already copied the No Boil Baked Ziti to try. You have some great recipes and I’m glad I found you!
That is a great tip! I will have to try baking it at 325F and see how it goes. Please let me know your results as well.
Your mac n cheese looks amazing, and I’m really impressed by the young chef! Good measuring skills there! I’m glad to see someone else likes celentani. It’s my favorite pasta shape. For seasoning, I’ll skip the Worcestershire; my mom passed on the combo of mustard powder, Tabasco, and either onion powder or a little scraped onion (dragging a serated knife across a cut onion). My husband has been asking for mac and cheese, so I’ll try this soon. Thanks for sharing! (I want to try your chicken tenders idea, too!)
Thank you! He has become quite the pro in the kitchen. I think your seasoning combination sounds tasty. We may try that next time!
Next time I will wait to add the cheese until near the end. Was delicious but the cheese did break . I added more at the end and it ended up great.
That’s a good idea! I am glad you liked it.
The recipe is much better when you reduce the amount of milk and replace it with chicken broth. I’ve made it several times this way and receive multiple compliments.
That’s a great tip, I will have to try it next time!
I made this tonight, the taste was good except the cheese curdled so the texture wasn’t pleasant. If I can figure out how to keep it from curdling I may make it again. I did add a tin of green chilies and a bit of mustard to it as well, plus a bit extra salt at the end.
I’m definitely trying this! I love baked mac and cheese, and the no boil option is fabulous!
It makes it so easy and only 1 dirty dish!
My pasta was cooked at the 50 minute mark but it was still really liquidy. Is it supposed to still have quite a bit of liquid at that point? I followed directions precisely including covering with foil!
Some of the liquid will evaporate during that last 10 minutes and it will thicken as it sits for a bit too. It’s hard to say without seeing it, but my hunch is it’s fine.
I am making the no boil pasta mac and cheese now for dinner my first time used chicken broth on the noodles and light cream the added mozzarella and sharp cheddar also put some bread crumbs on the top im so nervous hopefully it comes out good
That sounds tasty. You’ll have to let me know your thoughts when it’s done.