No-Boil Mac and Cheese

Mac and cheese, no pre-cooking of pasta necessary
Editor
No-Boil Mac and Cheese
Ken Carlson

It’s pretty cool that you can make mac and cheese on a sheet pan in the oven—no fuss, no muss, and no pre-boiling pasta necessary! It’s ultra creamy thanks to evaporated milk, a good bit of heavy cream (you could substitute half-and-half, if you like), and not a shy amount of cheese! For extra nutrition (and less fat) try substituting 1 cup vegetable puree for 1 cup cream. It will be less dairy rich but still creamy and luscious—carrots, cauliflower, and butternut squash all work well. (You can even use jarred baby food in a pinch.) —Raquel Pelzel, author of Sheet Pan Suppers Meatless

8
Servings
494
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
  • 2 Cups dry, plain bread crumbs (I like Japanese panko)
  • 1 Cup finely grated Parmigiano Reggiano cheese (preferably freshly grated)
  • 1 1/2 Cup whole milk
  • 1 can (15 ounces) evaporated milk
  • 1 1/2 Cup heavy (whipping) cream
  • 2 Tablespoons dehydrated onion
  • 1 Teaspoon garlic powder
  • 1 Teaspoon kosher salt
  • 8 Ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange cheese)
  • 8 Ounces (about 2 cups) freshly shredded fontina cheese 1
  • 1 box (16 ounces) elbow macaroni, uncooked

Directions

Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.

Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Bake for 25 minutes.

Wearing oven mitts, remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.

Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

Recipe excerpted with permission from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing, 2017)

Nutritional Facts

Total Fat
21g
30%
Sugar
12g
13%
Saturated Fat
11g
46%
Cholesterol
66mg
22%
Carbohydrate, by difference
55g
42%
Protein
22g
48%
Vitamin A, RAE
179µg
26%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
674mg
67%
Choline, total
45mg
11%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
83µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
640mg
91%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
1272mg
85%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
111g
4%
Zinc, Zn
3mg
38%