Creamy No Boil Mac & Cheese

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Bubbling, golden mac and cheese that basically cooks itself in the oven? Yes, please. This Creamy No Boil Mac & Cheese skips the pot of boiling water and uses one baking dish to cook the pasta right in a rich, cheesy sauce.

Everything bakes together until the macaroni is perfectly tender, the center is ultra-creamy, and the top turns into a crispy, browned blanket of cheese. It’s cozy enough for Sunday dinner, but simple enough to throw together on a weeknight.

Why You’ll Love This Creamy No Boil Mac & Cheese

No-boil pasta recipes are a lifesaver on busy days, and this one might become your new go-to comfort food. You don’t have to watch a boiling pot, dirty extra dishes, or worry about overcooking the macaroni.

The pasta soaks up flavor from the milk, broth, and spices as it bakes, giving you a dish that tastes like it simmered all afternoon. With a blend of sharp cheddar, mozzarella, and Parmesan, every bite is stretchy, creamy, and packed with cheese.

Can You Really Skip Boiling the Pasta for Mac & Cheese?

Yes! As long as you use enough liquid and cover the pan for part of the bake time, the dry pasta softens right in the sauce. The starch released from the macaroni helps thicken the cheesy mixture as it cooks, so you end up with a silky, scoopable sauce—no separate pot required.

The key is using a standard dry pasta shape (like elbows or small shells), plenty of liquid, and baking long enough for the noodles to become tender before uncovering to brown the top.

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Ingredients

Before you grab your baking dish, here’s what you’ll need and why each ingredient matters. Remember: the exact amounts will be listed later in the printable recipe card.

• Elbow macaroni (uncooked) – The classic shape that cooks evenly in the oven and holds onto all that creamy cheese sauce.
• Whole milk – Adds richness and body, helping the sauce stay smooth and velvety instead of watery.
• Low-sodium chicken broth – Boosts flavor and gives the pasta enough liquid to cook through without being bland.
• Heavy cream – Adds extra creaminess and a luxurious texture without making the sauce heavy or gluey.
• All-purpose flour – Gently thickens the sauce as it bakes so it clings to every piece of pasta.
• Unsalted butter – Adds richness and flavor, and helps the top get beautifully golden and crisp.
• Sharp cheddar cheese, shredded – The main cheesy flavor; sharp cheddar keeps the sauce bold and tangy.
• Mozzarella cheese, shredded – Melts into stretchy, gooey pockets for maximum cheese pull.
• Parmesan cheese, finely grated – Adds salty, nutty depth and helps the top brown and crisp.
• Kosher salt – Brings out the flavor of the cheese and pasta without over-salting.
• Black pepper – Adds a gentle warmth to balance the richness.
• Dijon mustard – Brightens the sauce and enhances the cheese flavor (you won’t taste mustard, just more “cheesy”).
• Garlic powder – Adds savory depth without extra chopping.
• Onion powder – Rounds out the flavor and makes the sauce taste like it simmered for hours.
• Smoked paprika – Adds a hint of smokiness and a pretty golden color.
• Fresh parsley or thyme – For a pop of color and fresh, herby flavor on top.

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How To Make Creamy No Boil Mac & Cheese

Step 1: Prep the Oven and Dish

Heat your oven and make sure a rack is in the center position. Lightly butter or grease a 9×13-inch (or similar 3-quart) baking dish so the pasta and cheese don’t stick.

Step 2: Whisk Together the Liquid Base

In a large mixing bowl or a big pitcher, whisk together the milk, chicken broth, heavy cream, and flour until completely smooth. The flour should be fully dissolved with no visible lumps.

Step 3: Season the Sauce

Whisk in the kosher salt, black pepper, Dijon mustard, garlic powder, onion powder, and smoked paprika. Taste the liquid (before adding raw pasta) and adjust the salt or spices to your liking.

Step 4: Add Pasta, Butter, and Cheese

Stir the uncooked elbow macaroni into the seasoned liquid. Add most of the shredded cheddar, all of the mozzarella, and part of the grated Parmesan, along with the melted butter. Mix until every piece of pasta is coated in the cheesy mixture.

Step 5: Transfer to the Baking Dish

Pour everything into your prepared baking dish, scraping out all the cheesy goodness from the bowl. Use a spoon or spatula to press the pasta down so it’s mostly submerged in the liquid. This helps it cook evenly.

Step 6: Cover and Bake Until Tender

Cover the dish tightly with foil. Bake until the pasta is just tender and most of the liquid has thickened into a creamy sauce. The mixture will still look a little loose at this stage—that’s perfect, because it will continue to set as it cools.

Step 7: Top with Cheese and Brown

Remove the foil and gently stir the mac and cheese so the sauce redistributes. Smooth the top, then sprinkle on the remaining cheddar and Parmesan. Return the dish to the oven uncovered and bake until the top is browned and bubbling. If you love an extra-crispy top, you can broil it briefly at the end—just watch closely.

Step 8: Rest and Garnish

Let the mac and cheese sit for several minutes so the sauce can thicken and cling to the pasta. Finish with a sprinkle of chopped parsley or thyme before serving.

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Serving Creamy No Boil Mac & Cheese

This Creamy No Boil Mac & Cheese is hearty enough to serve as a main course and comforting enough to steal the show from any side dish. Baked in a 9×13-inch dish, it comfortably feeds about 8 people as a cozy, cheesy main.

Spoon big scoops into shallow bowls and pair with a crisp green salad or roasted vegetables to balance the richness. It’s also the perfect side for baked ham, roasted chicken, or grilled steak when you want a crowd-pleasing starch on the table.

For parties, bake it in the same dish you plan to serve from and keep it warm on low in the oven until guests arrive. A sprinkle of fresh herbs right before serving makes it look as good as it tastes.

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Storing Creamy No Boil Mac & Cheese

Leftovers reheat beautifully, which makes this a great make-ahead option for busy weeks.

• Refrigerator: Let the mac and cheese cool to room temperature, then transfer leftovers to airtight containers. Store in the fridge for up to 3–4 days.
• Reheating: Reheat individual portions in the microwave with a splash of milk to loosen the sauce, stirring halfway through. For larger amounts, place in an oven-safe dish, cover with foil, and warm at a low temperature until heated through, adding a bit of milk if it looks dry.
• Freezer: For longer storage, you can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The texture may be slightly softer after freezing, but it will still be cheesy and delicious.

Avoid leaving the casserole at room temperature for more than 2 hours, and always reheat until it’s steaming hot in the center.

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Frequently Asked Questions

1. Can I prepare this mac and cheese ahead of time?

Yes. You can assemble the dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let the dish sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed. You may need to add 5–10 extra minutes to the covered bake time since it’s starting out cold.

2. What pasta shapes work best for no-boil mac and cheese?

Elbow macaroni is classic and works wonderfully, but other small shapes like cavatappi, shells, or small penne also do well. Avoid very large or thick pasta shapes, which may take longer to soften, and very tiny shapes, which can overcook.

3. Can I lighten this recipe up?

You can swap part of the whole milk for 2% milk and use a bit less cheese without losing all the creaminess. If you skip the heavy cream entirely, increase the milk slightly and know the sauce will be a little less rich. Just avoid using fat-free dairy, which doesn’t melt as smoothly and can make the sauce grainy.

4. How do I keep the mac and cheese from drying out?

Covering the dish for most of the baking time is key. It traps steam so the pasta cooks through and the sauce stays creamy. If your mac and cheese seems dry when reheating, stir in a splash of milk or cream, cover, and warm it gently until the sauce loosens again.

5. Can I halve the recipe?

Absolutely. Half all of the ingredient amounts and bake the mac and cheese in an 8×8-inch or similar 2-quart baking dish. The timing will be slightly shorter—start checking the pasta for tenderness about 10 minutes earlier than the full recipe.

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Want More Cozy Pasta Bake Ideas?

If you loved this Creamy No Boil Mac & Cheese, you might enjoy these other warm, bubbly favorites from the site:

• Try this ultra-cheesy twist with a crunchy topping in Crunchy Baked Mac and Cheese for nights when you want extra texture.
• For a veggie-loaded comfort meal, bake up the creamy Wholesome Chicken Broccoli Alfredo Bake.
• Craving Italian flavors? The hearty Italian Rigatoni Bake is perfect for feeding a crowd.
• Mix things up with a nostalgic, kid-approved Cheesy Tater Tot Casserole that’s as fun as it is filling.
• Or load up your plate with the cozy, all-in-one Baked Potato Chicken and Broccoli Casserole for another satisfying dinner option.

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Save This Pin For Later

📌 Save this Creamy No Boil Mac & Cheese to your Pinterest comfort food or dinner board so you can come back to it anytime you need an easy, crowd-pleasing meal.

And let me know in the comments how yours turned out. Did you play with different cheese combinations or add bacon or jalapeños for a little kick? Did you bake it extra long for an ultra-crispy top?

I love hearing how you make these recipes your own. Questions are always welcome too—let’s help each other cook smarter and enjoy dinner a little more.

For even more cozy dinner ideas and daily recipe inspiration, follow Life With Livia on Pinterest.

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