Nothing says southern side dish like homemade mac and cheese. This easy macaroni and cheese recipe is deeply cheesy, super creamy, SO comforting and requires no pre-boiling of the noodles. Pop right in the oven for this new take on a traditional recipe favorite!
No Boil Mac and Cheese Recipe
This homemade macaroni and cheese, is a delicious oven baked mac and cheese that does not require any boiling of the noodles before hand! Adapted from Paula Deens original recipe, this mac and cheese recipe is a down home Southern favorite, a timeless side dish, and a perfect addition to a holiday (or anytime!) menu. Plus, if you hate doing dishes (I do!), this macaroni and cheese recipe is all done in ONE pan, making clean up as simple as it comes.
- 1/4th cup butter
- 1/2 cup chopped white onion
- salt, pepper
- 2 cups whole whipping cream
- 1/2 tablespoon minced garlic
- 1/4th cup flour
- box macaroni noodles, uncooked (16 oz)
- chicken broth (32 oz)
- package shredded Cheddar Cheese, 8 oz
- 1 cup shredded Monterey Jack Cheese
- CAST IRON SKILLET
RELATED RECIPES:Cold Macaroni Pasta Salad
, BLT Pasta Salad, Classic Macaroni Salad Recipe, Old Fashioned Macaroni Salad, Tangy Amish Macaroni Salad
Cast Iron Mac and Cheese
For this recipe, you need a cast iron pan because it can be easily transferred into the oven. I like to use a 3.5 quart Enamel Covered Cast Iron Skillet or 12 inch Cast Iron Skillet. My favorite thing about cast iron is it can go from the stove to the oven, all with ease. This is a cast iron pan recipe and I use a cast iron pan with enamel coating (Can be found cheaper at Target, Walmart, Amazon, and usually TJ Maxx – by the LODGE company) that makes it really easy to cook with cast iron but also food not get stuck. They are my FAVORITE pans.
Baked Mac and Cheese in Oven
Start by prepping oven – preheat to 400 degrees and let get fully hot before adding in the pan.
Put skillet on stove on medium heat, add butter, onion, and garlic. Cook onion until slightly translucent and tender, about 6 minutes. Add in flour, continuing to whisk, so it forms a roux. The flour can burn if you do not whisk it – combine for about 1-2 minutes.
Now add in your chicken broth, whole whipping cream, salt and pepper and whisk.
The mixture will start to slightly thicken (it wont be over thick, just slightly).
Continue to heat for about 10 minutes, stirring every so often , to prevent sticking.
Pour in UNCOOKED macaroni noodles and all of the shredded cheese.
Mix with a spoon or spatula to combine well.
Top your pan with foil (carefully, cast iron is hot! I use kitchen gloves) and place in oven for 20 minutes.
Remove foil and continue to bake for 15-20 minutes. Done!
Can Milk be Substituted over Whipping Cream?
Yes, you can substitute whipping cream for milk instead (I prefer whole milk or 2%).
You can also use half and half in this recipe in a pinch. All that said, I am just a big fan of using whole whipping cream in mac and cheese recipes because it makes it SO creamy.
- Adding: My mom always adds a drained can of Rotel Tomatoes.
- Dairy: I recommend using whipping cream, but you can also use half and half or milk.
- Cheese: I recommend cheddar as the main cheese, but you can make your mac and cheese with nearly any type of melting cheese. I am not a fan of Velveeta Cheese in this recipe.
Keep in mind that macaroni and cheese is basically a recipe that can vary quite nicely. Adding a few ingredients or taking away to be more or less cheesy, thin or thick, or even additional flavors is fairy intuitive and easy. Amazing taste just minutes away!
Thank you for visiting our blog. If you have any questions or even ideas that you did that made this recipe better, I love to hear it! There is no one way to make a recipe and I LOVE to hear your changes.
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