I don’t know about you, but I have a secret love affair with mac and cheese, 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!
Think about your favorite mac and cheese recipe but in baked macaroni and cheese form. I even tossed in some broccoli because I am a fan of a little veggie in my macaroni. If you’re a purist, feel free to leave it out. 🤗
If you’re looking for more macaroni and cheese recipes, you’ll be sure to love this butternut squash mac and cheese and this Instant Pot Mac and Cheese!
You’ll love this recipe because…
- You can forget about boiling the noodles
- You mix the dry macaroni with the cheese sauce and broccoli and bake, that’s it!
- 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!
Ingredient Notes
Here is everything you will need to make this yummy no bail mac and cheese. Only 10 ingredients and most are pantry staples.
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cheese: a mix of Velveeta and medium cheddar for the best results. (Do not use extra sharp cheese because it won’t melt properly. Other cheeses you can use are mozzarella, Monterey Jack and Fontina)
- Elbow noodles: You can use any small pasta shape you prefer, even gluten free pasta 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
Be sure to scroll down to the recipe card for the full recipe instructions.
Mix dry pasta, broccoli, and cheese
Combine these ingredients together in an oven safe dish. Only 1 cup of the cheese, reserve the rest for the cheese sauce.
Make cheese sauce
You’ll make a roux, add in the milk and water, cheese, and seasonings until a thin, glossy sauce forms. It won’t be thick, and that’s OK. It will thicken and get cheesy and yummy as it bakes.
Cover & bake!
Bake or 40 minutes or until pasta is tender and sauce is bubbly.
Sit for a few minutes, stir, & ENJOY!
Dig in!
Expert Tips and Variations
- Any small-shape pasta will work Penne, Ziti, Shells, Rotini, Farfalle, Fussili, etc.
- I 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 can add a breadcrumb topping and let it bake for another 5-10 minutes until the top is golden brown. (1 cup panko breadcrumbs 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.
More Pasta Recipes You Will Love
Chicken Alfredo Pasta Bake with Broccoli
Cream Cheese Pasta Bake
Easy Shell Pasta with Ground Turkey
Chicken Baked Ziti
One-Pot Creamy Chicken Marsala Pasta
Easy Chicken Caprese Pasta
Shrimp Scampi Pasta
Creamy Roasted Red Pepper Pasta
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
No Boil Mac and Cheese
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
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.
