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–+ servings

Oven Baked 5-Ingredient No-Boil Mac and Cheese

A creamy, comforting baked mac and cheese made without boiling the pasta first. The noodles cook directly in the baking dish with milk, butter, and cheese for an easy, family-friendly side or main dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baked Pasta, Comfort Food, Family Favorites, Main Course, Side Dish
Cuisine American
Servings 6
Calories 430 kcal

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 4 cups whole milk
  • 2 cups shredded cheddar cheese
  • 4 tbsp butter melted
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  • Add the uncooked elbow macaroni, milk, melted butter, and salt to the baking dish.
  • Stir well to make sure the pasta is evenly spread and mostly covered by the milk.
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Carefully remove the foil and stir in 1 1/2 cups of the shredded cheddar cheese.
  • Sprinkle the remaining 1/2 cup cheddar cheese over the top.
  • Return the dish to the oven, uncovered, and bake for 10–15 minutes, until the pasta is tender, the sauce is creamy, and the top is melted and lightly golden.
  • Let the mac and cheese rest for 5 minutes before serving warm.

Notes

For extra creaminess, replace 1 cup of milk with evaporated milk. Add black pepper or paprika for a simple flavor boost.

Nutrition

Calories: 430kcal
Keyword baked macaroni, Cheddar, easy dinner, mac and cheese, no-boil pasta
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