Introduction

This no-boil macaroni and cheese recipe is a simple, hands-off way to get creamy, cheesy pasta with minimal effort. By cooking the pasta directly in chicken stock and finishing it with a rich cheese sauce, you get delicious comfort food perfect for any night.

No-Boil Macaroni and Cheese Recipe - Recipe Image

Ingredients

5 cups chicken stock, divided
1 lb. elbow macaroni
1 tsp. salt
8 oz. freshly grated Cheddar cheese
8 oz. freshly grated Parmesan cheese
2 Tbsp. cornstarch, divided
1 and ½ cups heavy cream
2 Tbsp. butter, melted
2 tsp. garlic powder

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: In a 9×13-inch casserole dish, combine 4 cups of the chicken stock, elbow macaroni, and salt. Stir to combine and ensure the pasta is submerged in the liquid. Cover tightly with aluminum foil.
Step 3: Place the covered casserole dish in the oven and bake for 40 minutes.
Step 4: While the pasta bakes, in a medium bowl, toss together the Cheddar cheese, Parmesan cheese, and 1 tablespoon of cornstarch. Set this cheese mixture aside.
Step 5: Remove the baking dish from the oven and carefully remove the foil. Stir the pasta to separate it and redistribute the liquid.
Step 6: In a 4-cup glass measuring cup or microwave-safe bowl, whisk together the remaining 1 cup of chicken stock, remaining 1 tablespoon of cornstarch, heavy cream, melted butter, and garlic powder until smooth.
Step 7: Microwave this cream mixture on high for 2 to 3 minutes, or until it reaches a boil. Stir until smooth.
Step 8: Pour the hot cream mixture over the pasta, add the cheese mixture, and stir well until the cheese melts and creates a smooth sauce.
Step 9: Let the macaroni and cheese stand for 5 minutes before serving to allow the sauce to thicken.

Tips & Variations

Use sharp Cheddar for a more pronounced cheese flavor or swap the Parmesan with Gruyère for a nuttier taste.
For extra richness, add a sprinkle of smoked paprika or a dash of hot sauce to the cheese sauce.
Cover the dish well during baking to prevent the pasta from drying out as it cooks.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or cream to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock works well and makes the dish vegetarian while still adding plenty of flavor.

Do I need to pre-cook the pasta before baking?

No, the pasta cooks in the chicken stock in the oven which simplifies the process and ensures the pasta absorbs flavorful liquid as it cooks.

No-Boil Macaroni and Cheese Recipe

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★★★★★

4.6 from 119 reviews

This No-Boil Macaroni and Cheese recipe is a creamy, comforting baked pasta dish that requires no pre-cooking of the macaroni. The pasta bakes directly in chicken stock, producing tender noodles infused with flavor. A rich cheese sauce made with sharp Cheddar, Parmesan, cream, and butter brings the dish together for a deliciously cheesy result that’s perfect for an easy dinner.

Author: Marco
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Macaroni and Stock

5 cups chicken stock, divided
1 lb. elbow macaroni
1 tsp. salt

Cheese and Sauce

8 oz. freshly grated Cheddar cheese
8 oz. freshly grated Parmesan cheese
2 Tbsp. cornstarch, divided
1 ½ cups heavy cream
2 Tbsp. butter, melted
2 tsp. garlic powder

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the macaroni and cheese.
Combine Pasta and Stock: In a 9×13-inch casserole dish, add 4 cups of chicken stock, the elbow macaroni, and salt. Stir to combine and ensure the pasta is fully submerged in the liquid. Cover the casserole tightly with aluminum foil.
Bake Pasta: Place the covered casserole dish in the preheated oven and bake for 40 minutes, allowing the pasta to cook directly in the stock.
Mix Cheese and Cornstarch: While the pasta bakes, in a medium bowl toss together the freshly grated Cheddar, Parmesan cheeses, and 1 tablespoon of cornstarch. Set this cheesy mixture aside.
Stir Pasta: After baking, carefully remove the casserole dish from the oven and remove the foil. Stir the pasta well to separate the noodles and redistribute the stock evenly.
Prepare Cream Sauce: In a 4-cup glass measuring cup or microwave-safe bowl, whisk together the remaining 1 cup chicken stock, remaining 1 tablespoon cornstarch, heavy cream, melted butter, and garlic powder until smooth. Microwave on high for 2 to 3 minutes until the mixture comes to a boil, then stir until smooth.
Combine Sauce with Pasta and Cheese: Pour the hot cream mixture over the pasta in the casserole dish. Add the cheese mixture and stir everything together until the cheese melts completely and the sauce is smooth.
Let it Set: Allow the dish to stand for 5 minutes before serving so the sauce thickens to a creamy consistency.

Notes

You can substitute chicken stock with vegetable stock for a vegetarian version, though it will change the flavor slightly.
For a sharper flavor, use extra sharp Cheddar cheese.
If you prefer a thicker sauce, increase cornstarch by ½ tablespoon.
The dish can be made ahead and reheated; add a splash of milk or stock when reheating to loosen the sauce.
Covering the dish tightly is important to ensure the pasta cooks evenly and stays moist.

Keywords: no-boil macaroni and cheese, baked mac and cheese, creamy macaroni, easy macaroni recipe, comfort food pasta