Easy No-Boil Mac And Cheese
This easy recipe of No-Boil Mac&Cheese will surprise you with its simplicity and taste. This recipe is baked from scratch without boiling the pasta before. Learn how to make this delicious side dish.
Servings: 12
Calories: 357kcal
Equipment
Ingredients
- 16 ounces pasta You can use either elbow, penne, fusilli, rotini, farfalle, etc. You will need about 16 oz. I used farfalle.
- 2 cups shredded cheddar cheese
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 cups water
- 1 tablespoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
For the topping:
- 2 tablespoons unsalted butter
- 1 cup bread crumbs
- ½ cup cheese
- 2 tablespoons dried parsley
Instructions
- Preheat oven to 350F/180C.
- In a 13x9-inch baking dish, mix together dry pasta and shredded cheese.
- In a large saucepan, on medium-high heat, melt butter. Add flour and cook, whisking constantly for a minute, to get rid of any lumps.
- Add water, milk, salt, garlic powder, crushed red pepper, black pepper, and nutmeg. Whisk everything together and cook until the mixture comes to a boil.
- Pour the mixture over the pasta and cheese. Cover the pan with aluminum foil.
- Bake for 30 minutes, until pasta is almost tender.
- In the meantime, use a small skillet to melt the 2 tablespoons of butter. Stir in the bread crumbs and the dried parsley.
- Remove the pan from the oven, sprinkle bread crumb mixture over the top and add the rest of the shredded cheese.
- Bake, uncovered, for another 12 minutes, until cheese melts and bread crumbs are golden brown.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 39g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 824mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 0.003mg | Calcium: 246mg | Iron: 1mg
