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!
No Boil Baked Mac and Cheese
No Boil Baked Mac and Cheese- The easiest and cheesiest baked mac and cheese you will ever make.
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
- Preheat oven to 375 degrees. Spread dry pasta into the bottom of the pan or dutch oven.
- Sprinkle 1 cup of cheddar cheese on top of dry pasta.
- 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.
- 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.
- Add in cheese and cook until completely melted. Remove from heat and mix with dry pasta and shredded cheese.
- Cover and cook for 25 minutes. Remove cover.
- In a bowl, mix together ingredients for topping. Sprinkle on top of macaroni and bake another 10-15 minutes or until top is browned.
- Let it cool for 10-15 minutes before serving.
Notes
- adapted from Cabot Cheese
Nutrition Information:
Yield:
8Serving Size:
1Amount 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