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No-Boil Cheddar Mac & Cheese Recipe

No-Boil Cheddar Mac & Cheese Recipe

★★★★★

4.9 from 23 reviews
  • Author: Hugo
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://flavorsbyhugo.com/no-boil-cheddar-mac-and-cheese-recipe/