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No-Boil Cheddar Mac & Cheese Recipe

No-Boil Cheddar Mac & Cheese Recipe

★★★★★

5.2 from 11 reviews
  • Author: Simon
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://kitchenofsimon.com/no-boil-cheddar-mac-and-cheese-recipe/