No Boil Baked Mac and Cheese

Erin Table for Seven

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

4.78 from 9 votes

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Prep Time 20

Cook Time 45

Additional Time 10

Total Time 1 15

Course Main Course

Cuisine American

Servings

Calories 950 kcal

Ingredients

16 ounces dry elbow macaroni
4 cups milk
¼ cup flour
½ cup 1 stick butter
4 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
salt/pepper
2 tablespoons Dijon mustard
1 teaspoon dried paprika

FOR TOPPING:

2 tablespoons butter melted
½ cup bread crumbs
½ 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

Calories: 950kcalCarbohydrates: 78gProtein: 37gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 153mgSodium: 978mgPotassium: 532mgFiber: 3gSugar: 11gVitamin A: 1683IUVitamin C: 0.1mgCalcium: 850mgIron: 2mg

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