No-Boil Cheddar Mac & Cheese Recipe
There is nothing quite as comforting and delightful as a creamy, cheesy macaroni dish that comes together with minimal fuss. Enter the No-Boil Cheddar Mac & Cheese, a recipe that simplifies your dinner prep while delivering a rich, velvety bite every time. This dish captures the nostalgic flavor of classic mac and cheese, but with a clever twist that skips the traditional boiling step and lets the oven do all the work. Perfect for busy weeknights or cozy gatherings, this recipe promises a luxurious texture, vibrant golden color, and that irresistible sharp cheddar punch that will make it a new family favorite.
Ingredients You’ll Need
The magic behind the No-Boil Cheddar Mac & Cheese lies in its simple, pantry-friendly ingredients that come together to create a creamy, cheesy masterpiece. Each item serves a purpose, whether it’s lending richness, body, or that perfect crunchy topping that seals the deal.
- Campbell’s® Condensed Cheddar Cheese Soup (2 cans, 10.5 ounces each): The key base that brings velvety cheese flavor and a creamy texture without fuss.
- Reduced fat (2%) milk, 3 cups: Provides the necessary liquid to cook the pasta directly in the baking dish and adds creaminess without heaviness.
- Uncooked elbow macaroni, 8 ounces (about 2 cups): The classic pasta shape that holds onto the sauce perfectly during baking.
- Shredded Cheddar cheese, 1½ cups (about 6 ounces): Boosts the cheesy depth and creates that melty, gooey goodness everyone loves.
- Cracked black pepper, ½ teaspoon: Adds a subtle hint of spice to balance the richness.
- Plain panko, ½ cup: Provides a crisp, golden topping that contrasts beautifully with the creamy mac.
- Butter, 2 tablespoons, melted: Binds the panko to create an irresistible crunchy crust.
How to Make No-Boil Cheddar Mac & Cheese
Step 1: Combine Ingredients in the Baking Dish
Start by preheating your oven to 350°F and preparing a 13x9x2-inch baking dish with a light spray of vegetable cooking spray. Spoon the Campbell’s Condensed Cheddar Cheese Soup directly into the dish, then gradually whisk in the milk until smooth. Next, stir in the uncooked elbow macaroni, shredded cheddar cheese, and cracked black pepper. Cover the dish tightly with foil to lock in moisture, setting the stage for perfectly tender pasta and a creamy sauce without ever boiling the noodles on the stovetop.
Step 2: Bake Until Elbows Are Tender
Place your covered dish on the middle rack of the oven and bake for about 50 minutes. This slow, gentle cooking allows the pasta to absorb the cheesy sauce fully, becoming tender and infused with flavor. Once finished, remove the foil and stir the mac and cheese well to combine all the luscious melted cheese and sauce. Increase your oven’s temperature to 400°F to get ready for the finishing touch.
Step 3: Add the Crunchy Topping and Finish Baking
Mix the panko breadcrumbs with melted butter in a small bowl until the crumbs are evenly coated. Sprinkle this mixture evenly over the mac and cheese. Place the dish on the upper oven rack and return it to bake for 5 minutes, or if your baking dish can withstand broiling, broil for 2 to 3 minutes until the topping turns a gorgeous golden brown and crisp. Let the dish stand for 5 minutes after baking — this quiet rest lets the sauce thicken up nicely, making every bite perfectly rich and comforting.
How to Serve No-Boil Cheddar Mac & Cheese
Garnishes
Though the No-Boil Cheddar Mac & Cheese shines on its own, a sprinkle of fresh chopped parsley or thyme adds a pop of color and a hint of herbaceous brightness. For a touch of indulgence, a few crispy fried onions or a dash of smoked paprika on top can elevate both aroma and visual appeal.
Side Dishes
This dish pairs wonderfully with simple, fresh sides. A crisp green salad with a tangy vinaigrette balances the richness while roasted vegetables like Brussels sprouts or asparagus provide textural contrast and vibrant flavor. For heartier meals, serve alongside grilled chicken or crispy bacon for an extra protein boost.
Creative Ways to Present
If you want to impress guests, try baking individual portions in small ramekins topped with the panko crust, making each serving look like a personal treasure chest of cheesy goodness. Alternatively, add some cooked bacon bits or caramelized onions mixed into the mac and cheese before baking for a smoky, savory twist that’s sure to wow anyone at the table.
Make Ahead and Storage
Storing Leftovers
The No-Boil Cheddar Mac & Cheese keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain moisture and flavor. The creamy texture might thicken slightly but can be easily revived when reheated.
Freezing
You can freeze this mac and cheese for longer storage by transferring it into a freezer-safe dish and covering it tightly with foil or plastic wrap. It will stay delicious for up to 2 months. When ready to enjoy, thaw it in the fridge overnight before reheating.
Reheating
Reheat leftovers gently by placing them in the oven at 350°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. Stir midway to ensure even heating. Alternatively, microwave individual portions, stirring occasionally, until hot and comforting once again.
FAQs
Can I use different cheese instead of cheddar?
Absolutely! While cheddar gives this dish its classic sharp flavor, you can experiment with cheeses like Monterey Jack, Gouda, or even a blend for a unique twist. Just keep in mind that the soup base is cheddar, so other cheeses will change the overall flavor.
Do I really not have to boil the macaroni first?
No boiling is necessary here because the macaroni cooks directly in the oven with plenty of liquid from the soup and milk. This method saves time and reduces cleanup, delivering tender pasta that soaks up all that creamy, cheesy goodness.
What if I don’t have Campbell’s Condensed Cheddar Cheese Soup?
You can substitute with a homemade cheese sauce or another brand of condensed cheddar soup if preferred. Just ensure it has a similar thickness and cheesy flavor to maintain the dish’s creamy consistency.
Can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free elbow macaroni and substitute the panko for a gluten-free breadcrumb alternative. Also, double-check that the condensed soup and any other packaged ingredients are gluten-free.
How can I make the topping extra crispy?
For an extra-crispy topping, try mixing in a little grated Parmesan cheese with the panko before sprinkling it over the mac and cheese. Using melted butter helps, but adding a touch of olive oil can also increase crispiness when baked or broiled.
Final Thoughts
Ready for a comforting classic with a clever shortcut? The No-Boil Cheddar Mac & Cheese delivers creamy, cheesy satisfaction with less work and fuss. This recipe effortlessly combines convenience with that homey, indulgent feel we all crave. Give it a try – I promise it’ll become your go-to recipe when you want a hearty, delicious supper that feels like a warm hug on a plate.
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No-Boil Cheddar Mac & Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This easy and comforting No-Boil Cheddar Mac & Cheese recipe combines creamy cheddar cheese soup, milk, and uncooked elbow macaroni for a hassle-free, baked dish. Topped with a buttery panko crust, it requires minimal prep and no pre-cooking of pasta, making it a perfect weeknight dinner that’s both cheesy and crispy on top.
Ingredients
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
- Prepare the Baking Dish: Preheat the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray to prevent sticking and ensure easy cleanup.
- Mix Ingredients: Spoon the condensed cheddar cheese soup into the prepared baking dish. Gradually whisk in the 3 cups of reduced fat (2%) milk until smooth. Stir in the uncooked elbow macaroni, shredded cheddar cheese, and cracked black pepper until well combined. Cover the dish tightly with foil.
- Bake the Macaroni: Place the covered dish on the middle oven rack and bake for 50 minutes, or until the elbow macaroni is tender. This step cooks the pasta directly in the creamy cheese mixture without boiling beforehand.
- Add Topping: Remove the foil and stir the mac & cheese well to combine. Increase the oven temperature to 400°F. In a small bowl, combine the panko breadcrumbs and melted butter, then sprinkle this mixture evenly over the top of the mac & cheese.
- Bake the Topping: Return the dish to the oven on the upper rack and bake uncovered for 5 minutes, or until the panko topping is golden brown and crispy. Alternatively, if the baking dish is broiler-safe, broil for 2–3 minutes watching carefully to avoid burning.
- Rest and Serve: Let the baked mac & cheese stand for 5 minutes after removing from the oven. This resting time allows the cheesy sauce to thicken and settle, ensuring a perfect creamy consistency before serving.
Notes
- Use a 13x9x2-inch baking dish or an alternative dish around 3 quarts capacity and 2 inches deep for best results.
- Alternate baking dishes may require additional baking time, so monitor pasta doneness closely.
- Allow the dish to rest after baking to prevent it from being too runny.
- For a crispier topping, broil the panko and butter mix for 2–3 minutes if your baking dish is broiler-safe.
- Reduced fat (2%) milk creates a good balance of creaminess without excessive fat content.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
Keywords: No-Boil Mac and Cheese, Cheddar Mac and Cheese, Baked Macaroni and Cheese, Easy Mac and Cheese, One-Dish Mac and Cheese
