No Boil Baked Mac and Cheese

The easiest and cheesiest baked mac and cheese you will ever make.

Ingredients Needed:

• Dry macaroni elbows
• Cheddar cheese
• Milk
• Butter
• Flour
• Dijon mustard
• Dried spices: garlic powder, onion powder, paprika, salt and pepper

Elbow Noodles: These can be replaced with another noodle. Just stick with something similar in size. Yes, whole wheat noodles can be used.

Cheese: We prefer sharp cheddar, but, go with your favorite or with a combination of your favorites!

What kind of dish can be used? I used my cast iron dutch oven ( see recipe card). But, you can use a 9 x 13 dish or a similar size casserole dish. For the majority of baking time, your dish will be covered. So, if you do use a dish with a lid, make sure it’s proper fitting. If not, cover it with foil.

Topping: Again, this is our preference. If a breaded topping is not your thing, it can be omitted. However, you will still have to bake it for the 10 minutes without a lid/cover.

Enjoy!

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Yield: Serves: 6-8

No Boil Baked Mac and Cheese

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No Boil Baked Mac and Cheese- The easiest and cheesiest baked mac and cheese you will ever make.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 16 oz dry elbow macaroni
• 4 cups milk
• 1/4 cup flour
• 1/2 cup ( 1 stick) butter
• 4 cups shredded cheddar cheese 
• 1 tsp garlic powder
• 1 tsp onion powder
• salt/pepper
• 2 TBSP Dijon mustard
• 1 tsp dried paprika 

FOR TOPPING:

• 2 TBSP butter, melted 
• 1/2 cup bread crumbs 
• 1/2 cup grated Parmesan cheese 

Instructions

1. Preheat oven to 375 degrees. Spread dry pasta into the bottom of the pan or dutch oven.
2. Sprinkle 1 cup of cheddar cheese on top of dry pasta.
3. In a saucepan, melt butter. Add in flour and cook for 1-2 minutes. Add in onion powder, garlic powder, paprika, salt, pepper and mustard.
4. Slowly stir in milk. Increase heat to light bubble. Reduce and cook for just 3-5 minutes or until mixture is slightly thicken. You don't have to thicken it completely, it will thicken as it bakes in the oven.
5. Add in cheese and cook until completely melted. Remove from heat and mix with dry pasta and shredded cheese.
6. Cover and cook for 25 minutes. Remove cover.
7. In a bowl, mix together ingredients for topping. Sprinkle on top of macaroni and bake another 10-15 minutes or until top is browned.
8. Let it cool for 10-15 minutes before serving.

Notes

• adapted from Cabot Cheese

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 478Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 79mgSodium: 793mgCarbohydrates: 35gFiber: 2gSugar: 1gProtein: 24g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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