No-Boil Cheddar Mac & Cheese Recipe
If you’re craving comfort food that’s ridiculously easy to prepare but tastes like it took hours in the kitchen, this No-Boil Cheddar Mac & Cheese is your new best friend. Imagine tender, creamy elbow macaroni bathing in a rich cheddar sauce that’s both velvety and packed with flavor, topped with a satisfyingly crispy golden crust. The best part? You skip the tedious boiling step entirely, making this dish a total game-changer on busy weeknights or whenever you want that cozy, nostalgic mac and cheese fix with minimal fuss. Trust me, once you try this No-Boil Cheddar Mac & Cheese, it’ll quickly become your go-to recipe for all things cheesy and comforting.
Ingredients You’ll Need
This No-Boil Cheddar Mac & Cheese recipe uses a handful of simple, pantry-friendly ingredients that come together to create a harmonious blend of creaminess, cheddar goodness, and a bit of crunch. Each ingredient plays an essential role, whether it’s adding rich flavor, creamy texture, or a delightful topping that makes every bite irresistible.
- Campbell’s® Condensed Cheddar Cheese Soup (2 cans, 10.5 ounces each): This soup forms the perfect cheesy base, keeping the dish creamy without extra effort.
- Reduced fat (2%) milk (3 cups): Adds smoothness and helps cook the pasta without boiling.
- Uncooked elbow macaroni (8 ounces): The classic pasta shape that holds the sauce beautifully and softens right in the oven.
- Shredded Cheddar cheese (1 1/2 cups): For that sharp cheesy burst that makes mac and cheese so unforgettable.
- Cracked black pepper (1/2 teaspoon): A little hint of spice that rounds out the flavor perfectly.
- Plain panko (1/2 cup): Creates a crunchy, golden topping that contrasts beautifully with the creamy pasta.
- Butter, melted (2 tablespoons): Binds the panko topping and adds richness and crispness.
How to Make No-Boil Cheddar Mac & Cheese
Step 1: Prepare Your Dish and Combine Ingredients
Start by preheating your oven to 350°F and greasing a 13x9x2-inch baking dish with vegetable cooking spray for easy cleanup. This size and depth are key to ensure the pasta cooks just right without boiling. Pour the cheddar cheese soup into your dish and gradually whisk in the milk until smooth and creamy—a silky sauce is your goal here. Stir in the uncooked elbow macaroni directly, followed by your shredded cheddar and a touch of cracked black pepper for that subtle kick. Once everything is combined, cover the dish tightly with foil so the magic of baking adhesion and steam softens the pasta perfectly.
Step 2: Bake Until Tender and Stir
Place your covered pan on the middle oven rack and bake for about 50 minutes. This is where the uncooked pasta absorbs the creamy sauce, softening into that perfect al dente texture. When the time’s up, remove the foil and give everything a good stir to evenly distribute the cheddar cheese melt and smooth out any thick spots. This stirring step is essential because it ensures your No-Boil Cheddar Mac & Cheese has the most luscious and consistent texture.
Step 3: Add the Crunchy Topping and Finish Baking
Turn the oven temperature up to 400°F while you mix the panko crumbs with the melted butter in a small bowl. Sprinkle this golden mixture generously over your macaroni before placing the dish on the upper rack of your oven. Bake uncovered for 5 minutes, or for an even crispier top, broil for 2-3 minutes if your dish is broiler-safe. The goal here is that irresistible crunchy, toasted topping that contrasts the creamy pasta beneath. Let the mac and cheese rest for 5 minutes before serving; this rest time allows it to thicken up so every spoonful is rich, creamy, and scoops out easily.
How to Serve No-Boil Cheddar Mac & Cheese
Garnishes
Adding garnishes takes your No-Boil Cheddar Mac & Cheese from comforting to downright gourmet. Freshly chopped parsley or chives add a pop of color and a subtle herbal brightness that balances the richness. For a little extra flare, a sprinkle of smoked paprika or a few crunchy bacon bits can elevate the flavor profile and make your dish Instagram-worthy.
Side Dishes
This No-Boil Cheddar Mac & Cheese pairs beautifully with dishes that add freshness or a contrasting texture. A crisp green salad with a tangy vinaigrette keeps things light, while roasted vegetables like broccoli or Brussels sprouts add an earthy complement. For heartier meals, grilled chicken or pulled pork serve as excellent mains alongside this cheesy masterpiece.
Creative Ways to Present
For a fun twist, consider serving your mac and cheese in individual ramekins, topped with a breadcrumb crust and melted cheese broiled until bubbly. You can also turn it into a layered casserole by adding cooked bacon or caramelized onions between layers of pasta and cheese. If you’re feeling adventurous, spoon it into bell pepper halves or even hollowed-out tomatoes for a colorful presentation that kids and adults alike will love.
Make Ahead and Storage
Storing Leftovers
Leftover No-Boil Cheddar Mac & Cheese keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting overnight, making the reheated dish just as satisfying as when freshly baked.
Freezing
If you want to save some for later, this dish freezes well. Just cool it completely, then wrap tightly and place in a freezer-safe container. It will keep its flavor and texture for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through, about 20 minutes. Add a splash of milk if the mac and cheese seems dry, and for the best texture, you can re-crisp the topping under the broiler for a couple of minutes before serving.
FAQs
Can I use a different type of pasta for this No-Boil Cheddar Mac & Cheese?
Absolutely! While elbow macaroni is classic, small pasta shapes like shells, rotini, or penne will work well too. Just make sure your baking dish can accommodate the volume since different shapes pack differently.
Why don’t I need to boil the pasta first?
The pasta cooks directly in the creamy mixture during baking, absorbing all the cheesy flavors as it softens. This no-boil method saves time and reduces cleanup without sacrificing texture or taste.
Can I make this recipe vegan or dairy-free?
This classic recipe is dairy-based, but you can experiment with dairy-free cheddar soups, plant-based milks, and vegan cheeses. Be aware that cooking times and textures may vary, so keep an eye on it while baking.
How do I get the topping extra crispy?
Using melted butter mixed with panko crumbs and broiling the dish for a few minutes at the end will give you that perfect golden and crunchy topping that everyone loves on their mac and cheese.
Is it possible to double the recipe?
You can double the ingredients, but make sure to use a larger baking dish—about double the capacity of the 13x9x2 dish—and adjust the baking time accordingly, checking for tender pasta and bubbly sauce.
Final Thoughts
You really can’t beat how effortlessly comforting and delightfully cheesy this No-Boil Cheddar Mac & Cheese is. It brings all the warmth and nostalgia of homemade mac and cheese without the usual hassle. Whether you’re whipping it up for a busy weeknight dinner or a crowd-pleasing potluck, I guarantee this recipe will become a staple in your kitchen. Go ahead, give it a try and watch everyone fall in love bite after cheesy bite!
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No-Boil Cheddar Mac & Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
No-Boil Cheddar Mac & Cheese is a creamy, easy-to-make comfort dish that skips the traditional stovetop boiling step by baking the uncooked pasta directly in a rich cheddar cheese soup and milk mixture. Topped with a crispy, buttery panko crust, this recipe simplifies mac and cheese preparation without sacrificing creamy texture or bold cheddar flavor.
Ingredients
Main Ingredients
- 2 cans (10.5 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
- 3 cups reduced fat (2%) milk
- 8 ounces uncooked elbow macaroni (about 2 cups)
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
- 1/2 teaspoon cracked black pepper
Topping
- 1/2 cup plain panko
- 2 tablespoons butter, melted
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray to prevent sticking and for easy cleanup.
- Mix Ingredients: Spoon the condensed cheddar cheese soup into the prepared baking dish. Gradually whisk in the milk to create a smooth sauce. Stir in the uncooked elbow macaroni, shredded cheddar cheese, and cracked black pepper until evenly combined. Cover the baking dish tightly with foil to lock in moisture.
- Bake Pasta: Place the covered baking dish on the middle oven rack and bake for 50 minutes, or until the macaroni is tender and has absorbed the flavors from the cheese soup. Remove the foil and stir the mixture well for even consistency.
- Add Topping: Increase the oven temperature to 400°F. In a small bowl, combine the panko and melted butter, mixing until the panko is evenly coated. Sprinkle this mixture evenly over the mac and cheese.
- Bake to Finish: Return the uncovered dish to the oven’s upper rack and bake for an additional 5 minutes, or until the panko topping turns golden brown and crispy. Alternatively, if your baking dish is broiler-safe, broil on high for 2-3 minutes but watch carefully to avoid burning.
- Rest and Serve: Let the baked mac & cheese stand for 5 minutes before serving. This rest time allows the dish to thicken and for the sauce to set, ensuring a perfect creamy texture when plated.
Notes
- Using a 13x9x2-inch baking dish is important for proper cooking; if using a different dish, check for similar capacity (about 3 quarts) and at least 2 inches deep.
- If your dish shape differs, you may need to adjust baking time slightly.
- The resting period after baking is crucial to let the sauce thicken.
- For a crispier topping, broil instead of baking but watch carefully to prevent burning.
- This recipe uses reduced fat milk and reduced fat cheese soup to keep it lighter but still flavorful.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
Keywords: No Boil Mac and Cheese, Cheddar Mac and Cheese, Easy Mac and Cheese Bake, One Dish Mac and Cheese, Comfort Food, Baked Pasta
