No-Boil Mac and Cheese
This no-bake mac and cheese recipe is extra-cheesy and super creamy, made with Velveeta, shredded cheddar cheese, and shredded mozzarella.
Servings: 8 people
Calories: 419kcal
Ingredients
- 4 cups whole milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 2 cups elbow macaroni uncooked
- 8 oz Velveeta Original Cheese thinly sliced
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese 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 uncooked elbow macaroni 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.
- Remove the foil and check that the macaroni is cooked and most of the liquid is absorbed, baking for an additional 5 minutes if needed. Discard the foil. Top with the remaining shredded cheddar and mozzarella cheese. Bake for another 10 minutes to melt the cheese.
Notes
Adapted from The Country Cook.
Note that sometimes after baking the milk can have a curdled appearance but this is normal.
To make in advance: To make this dish ahead of time, this recipe can be prepared the night before and then baked the following day.
Nutrition
Calories: 419kcal | Carbohydrates: 36g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1034mg | Potassium: 370mg | Fiber: 1g | Sugar: 10g | Vitamin A: 888IU | Vitamin C: 1mg | Calcium: 483mg | Iron: 1mg