This no-boil mac and cheese recipe is extra-cheesy and super creamy, made with Velveeta, shredded cheddar cheese, and shredded mozzarella.
You will especially love this recipe because of the easy cleanup!
Not only is there no need to boil the macaroni in its own pot, but it is gooey and cheesy. The Velveeta/shredded cheese combination makes for an extra cheesy, super creamy dish.
This is the ideal dish when you need a fix-it-and-forget-it dinner idea or when you are cooking multiple things in the kitchen at once.
This is a variation of The Country Cook's Homemade Macaroni and Cheese. Be sure to check out the original recipe.
Why no boil?
I've been asked before, why would you make a no-boil macaroni and cheese recipe when it takes an hour in the oven? It takes less time to make stovetop macaroni and cheese.
Low-effort recipe. Well, now that I'm a parent, I can tell you that sometimes the overall cook time is less important than the amount of hands-on effort a recipe takes.
It's difficult to be in and out of the kitchen while watching a kiddo. No-boil mac and cheese makes dinner that much easier.
Fewer dishes. This recipe is much easier on the cleanup side of things than traditional stovetop or baked macaroni and cheese.
No-boil means no macaroni pot, no strainer, and no saucepan.
Ingredients
This recipe calls for three kinds of cheese: Velveeta, cheddar, and mozzarella.
- milk
- salt
- ground mustard
- garlic powder
- hot sauce
- elbow macaroni
- Velveeta cheese, thinly sliced
- salted butter, thinly sliced
- shredded cheddar
- shredded mozzarella
See the recipe card for quantities.
Directions
Preheat the oven to 350°F degrees and spray a 9x13 baking dish with nonstick cooking spray.
In the baking dish, mix the milk, salt, ground mustard, garlic powder, and hot sauce. Add the elbow macaroni (uncooked) and spread in an even layer.
Layer with the Velveeta slices and half of the shredded cheddar and mozzarella. Top with butter slices, pushing them down into the milk.
Cover with aluminum foil and bake for 50 minutes. At this point, the macaroni should be cooked and most of the liquid will be absorbed.
Remove the foil and top with the remaining shredded cheddar and mozzarella cheese. Bake for another 10 minutes to melt the cheese.
No-Boil Mac and Cheese
Ingredients
- 4 cups whole milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 2 cups elbow macaroni
- 8 oz Velveeta Original Cheese thinly sliced
- 1 cup shredded cheddar divided
- 1 cup shredded mozzarella divided
- 4 tablespoon salted butter thinly sliced
Instructions
- Preheat the oven to 350°F degrees and spray a 9x13 baking dish with nonstick cooking spray.
- In the baking dish, mix the milk, salt, ground mustard, garlic powder, and hot sauce. Add the elbow macaroni (uncooked) and spread in an even layer.
- Layer with the Velveeta slices and half of the shredded cheddar and mozzarella. Top with butter slices, pushing them down into the milk.
- Cover with aluminum foil and bake for 50 minutes. At this point, the macaroni should be cooked and most of the liquid will be absorbed.
- Remove the foil and top with the remaining shredded cheddar and mozzarella cheese. Bake for another 10 minutes to melt the cheese.
Sully says
Now I'm torn between waiting an hour for no boil mac and cheese or boiling the pasta but waiting a lot less to eat it!
Kelsey Reddick says
Less clean up with no boil!