No Boil Mac and Cheese

A creamy, rich mac and cheese that requires no boiling, perfect for busy weeknight dinners and meal prep.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz elbow macaroni The classic pasta shape that holds the creamy sauce beautifully.
2 cups shredded cheddar cheese Provides a rich, tangy flavor and melty texture.
8 oz cream cheese Adds creaminess and depth to the sauce.
2 cups milk Essential for creating a smooth, pourable cheese sauce.
4 tbsp butter, melted Enhances flavor and helps in creating a rich texture.
1 tsp garlic powder For extra flavor.
1 tsp onion powder For extra flavor.
1 tsp salt To season the dish.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large baking dish, combine elbow macaroni, shredded cheddar cheese, and cream cheese.
In a separate bowl, whisk together milk, melted butter, garlic powder, onion powder, and salt until smooth.
Pour the milk mixture over the macaroni and cheese, making sure all pasta is evenly coated.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and stir the mixture.
Bake uncovered for an additional 15-20 minutes until bubbly and golden on top.

Notes

For extra flavor, consider adding cooked bacon or sausage, or mix in some sautéed vegetables like spinach or broccoli. Store leftovers in an airtight container in the fridge for up to three days.