Description
Mac and cheese doesn’t get any easier or dreamier than this! This creamy no boil mac & cheese is a game-changer for weeknight dinners, holiday sides, or cozy comfort food cravings. No boiling, no straining, no fuss—just one dish, minimal prep, and all the cheesy goodness baked right in.
Ingredients
2 cups elbow macaroni
3 cups whole milk
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. In the baking dish, add elbow macaroni, whole milk, heavy cream, salt, black pepper, and garlic powder. Stir gently to combine.
3. Sprinkle shredded cheddar cheese evenly over the mixture. Top with mozzarella cheese. Stir slightly to incorporate.
4. Dot the top with small cubes of unsalted butter.
5. Bake uncovered for 45-50 minutes until pasta is tender and liquid is mostly absorbed. Stir halfway through.
6. Optional: Broil on high for 2-3 minutes for a golden crust. Watch closely to avoid burning.
Notes
Use freshly shredded cheese for the best melt and texture.
Don’t skip stirring halfway—it helps with even pasta cooking.
Broiling is optional but adds a beautiful top layer of melted cheese.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg
Keywords: no boil mac and cheese, baked mac and cheese, creamy mac and cheese, easy pasta bake, comfort food