No Boil Mac and Cheese

4.84 from 12 votes

Easy, Creamy, and Cheesy - this no-boil mac and cheese ensures you skip the noodle pre-boiling step, making it a favorite homemade oven-baked mac and cheese! It's a holiday highlight, becoming one of the most anticipated side dishes or classic main dishes at any event.

Prep Time20

Cook Time40

Total Time1

Course: Pasta Recipes

Cuisine: American

Keyword: cast iron, cheese, macaroni and cheese

Servings:

Calories: 547kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1/4 cup butter
1/2 cup white onion
salt & pepper to taste
2 cups heavy whipping cream
1/2 tablespoon minced garlic
1/4 cup all-purpose flour
16 oz. macaroni noodles uncooked
32 oz. chicken broth
8 oz. Cheddar Cheese pre-shredded
1 cup Colby & Monterey Jack Cheese

Instructions

Homemade Cast Iron Macaroni and Cheese

Preheat Oven: Set your oven to 400°F.
Prepare the Skillet:
On the stove, set a cast iron skillet to medium heat. Add butter, onion, and garlic. Sauté until onions are translucent and tender (6-8 minutes).
Make the Roux:
Add flour to the skillet and whisk continuously for 1-2 minutes until it forms a thick roux. Be attentive, as the flour can burn quickly.
Add Liquids and Seasonings:
Pour in chicken broth and heavy whipping cream. Season with salt and pepper to taste. Whisk mixture until slightly thickened and let it heat for about 10 minutes, stirring occasionally.
Mix in Elbow Noodles and Cheese:
Add UNCOOKED macaroni noodles and shredded cheese. Stir thoroughly to combine.
Bake Macaroni and Cheese in Oven:
Cover the skillet with foil (using baking mitts because cast iron will be hot). Bake macaroni and cheese in the preheated oven for 20 minutes.
Remove foil and bake for an additional 15-20 minutes until the top is golden brown and noodles are tender. All ovens have different temp points, so please double-check to remove or add minutes as needed.

Video

Notes

*original recipe adapted from Paula Deen

Storing Homemade Macaroni and Cheese:

Cool: Allow to reach room temperature (about 30 minutes).
Refrigerate: Place in an airtight container. Use within 3-5 days.

Oven Reheating: Preheat the oven to 350°F (175°C). Place the macaroni and cheese in an oven-safe dish. To prevent drying out, add a splash of milk or a pat of butter, then cover with foil. Bake until heated through, usually about 20–30 minutes.

Microwave Reheating: Place the portion you want to reheat in a microwave-safe dish. Stirring occasionally will help ensure even heating. Add a splash of milk if it seems dry.

Stovetop Reheating: You can also reheat mac and cheese on the stovetop by placing it in a pan over low-medium heat. Stir occasionally, and add a bit of milk or butter to restore creaminess.

Avoid overheating to maintain the best texture and flavor, making the macaroni and cheese grainy or overly dry.

Nutrition