Monday, December 12, 2011

no-boil macaroni and cheese

Photo from

I loved this recipe because I could cook it without boiling the noodles.  Super easy!

No-Boil Macaroni and Cheese

Recipe from
serves 8

1 (16 oz) pkg elbow macaroni
1 cup milk (I used 1%)
2 cups chicken broth
4 cups shredded cheese - I used a cheddar jack blend
8 oz softened cream cheese, cubed (I used light)
2 tsp onion salt
1 tsp dry mustard
fresh ground pepper
1/2 c flour

In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. *Make sure all the pasta is covered.  It won't cook if it isn't in the liquid mixture.  I just pressed the noodles down in the pan until they were all covered.*  

Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.


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