No-Boil Mac and Cheese

Editor
Mac and cheese, no pre-cooking of pasta necessary
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

34 Gooiest, Creamiest, Most Over-the-Top Macaroni and Cheese Recipes

Ready in
1 h 30 m
8
Servings
1057
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
70g
100%
Sugar
15g
N/A
Saturated Fat
40g
100%
Cholesterol
239mg
80%
Protein
37g
73%
Carbs
74g
25%
Vitamin A
266µg
30%
Vitamin B12
1µg
21%
Vitamin B6
0.2mg
10.5%
Vitamin C
1mg
2%
Vitamin D
2µg
1%
Vitamin E
0.7mg
3.4%
Vitamin K
4µg
6%
Calcium
1496mg
100%
Fiber
3g
12%
Folate (food)
37µg
N/A
Folate equivalent (total)
75µg
19%
Folic acid
22µg
N/A
Iron
2mg
13%
Magnesium
75mg
19%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
15%
Phosphorus
600mg
86%
Polyunsaturated
2g
N/A
Potassium
550mg
16%
Riboflavin (B2)
0.6mg
37.2%
Sodium
814mg
34%
Thiamin (B1)
0.4mg
25.2%
Trans
0.6g
N/A
Zinc
4mg
28%

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