This dish has the best memories for me. I used to make it all the time when I volunteered. When lunch was served, and the 50 or so workers found out it would be creamy mac n cheese with a crunchy and garlicky breadcrumb crust, there were all sorts of happy responses! A few hugs happened as well!
These days I don’t have to make it for 50 people, so it sure is a lot easier to whip up.
No Boil Method
The best part of this mac and cheese recipe is that it is a no boil pasta method. In other words, no need to boil the pasta to al dente before adding the cheese sauce. Instead, a simple, thinner bechamel is whisked up on the stove top. There is plenty of liquid in the form of milk and water. Once starting to thicken, you will pour it over the uncooked pasta which has been tossed with cheese. The casserole dish is covered with foil and put into the oven to bake.
Two thirds of the way through, the foil is removed and a bit more cheese and the toasted breadcrumbs which are sautéed in butter and garlic are scattered over the now bubbly liquid and plumping pasta. This time the foil is left off, and pretty soon the pasta is cooked through, and the bechamel has thickened and is bubbling all over. The crumbly topping is all toasty and crunchy. If you so desire, you can finish it by turning on the broiler to give it a final burnish.
Types of Cheese
Of course a good cheddar is classic. Don’t use an extra old, it won’t melt as nicely. You can easily combine a medium or marble cheddar with some gouda or beemster or even fontina if the mood strikes! There is also a finish of parmesan on the top, so you will have plenty of cheese for flavour factor.
Extra flavours
Adding a tablespoon of dijon mustard to the bechamel sauce will cut through the complete richness of this dish. Lemon zest would also do this, but maybe add this to the breadcrumb topping if you want. You can also add a bit of heat in the form of chilli flakes to the breadcrumb topping. You could replace this with chilli powder or paprika. Sometimes if the mood strikes me I add chopped parsley, but not always.
Final Thoughts
This mac and cheese is pure comfort food! If it is just the two of us, I usually just cut the recipe in half and get leftovers out of the deal. Jim loves stove top warmed mac n cheese the next day- frying it up in a skillet adds perfect crunch!
I would suggest serving a salad on the side, just to pretend you’re having a healthy meal! Not that it’s horribly unhealthy, but a typical serving of mac and cheese usually comes in around 450 calories, so it’s not something we make on a weekly basis. The other option is to serve it up as a side dish. This way you get to enjoy the flavours without committing to an entire bowl full! This time of year, adding it to a family dinner of roast turkey with all the fixings, this mac n cheese would be a welcome addition. Here’s my Two Hour Sage Butter Roasted Turkey with Cider Gravy if you are so inclined to make a turkey just so you can have this side dish!
I always make it up with gluten free pasta, along with gluten free panko breadcrumbs. And I don’t need to change a thing to the recipe. These days good gluten free macaroni that doesn’t get mushy or fall apart is much easier to find.
Go on and make some mac n cheese. And let the oven do the work: it’s always great to reduce the steps in a recipe whenever we can! 😀
Brilliant No Boil Mac and Cheese
No need to boil the pasta first for this creamy and cheesy version of mac and cheese. Letting the pasta bake in a thinned out bechamel sauce helps them plump up while the cheese melts around it. Finished with a crunchy breadcrumb and parmesan topping, this is pure comfort food!
Ingredients
- 8 tbsp butter divided, or 1/2 cup
- 1/4 cup AP flour, can substitute with cup for cup gluten free flour blend
- 3 cups whole milk
- 1 tbsp dijon mustard
- 1 tbsp salt, plus more
- 1/2 tsp ground black pepper plus more
- 1 lb elbow macaroni, or any short pasta, gluten free is desired
- 2 cups shredded medium or marble cheddar cheese, divided
- 2 garlic cloves, minced
- 1 cup panko breadcrumbs, or gluten free version
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley, optional
Instructions
-
Preheat the oven to 400F, and grease a 3 quart baking dish or casserole (about 13x9x2 inches) and set aside.
-
melt 1/4 cup butter in a skillet over medium heat. Add the garlic and panko crumbs. Stir till the breadcrumbs start to turn golden brown. Remove from the heat and let it cool down.
-
Melt the remaining 1/4 cup of butter in a large saucepan over medium-high heat. Add the flour and cook, whisking constantly for a minute.
-
Whisk in the milk along with 3 cups of water. Bring it to a boil and then reduce the heat to a simmer. Cook, whisking till a thin glossy sauce forms, about 10 minutes. Stir in the mustard, 1 tbsp salt, and pepper. Remove from the heat.
-
Combine the pasta and 1 1/2 cups of the cheddar cheese and add to the greased baking dish. Spread out evenly.
-
Slowly pour the sauce over all the pasta, so that it is submerged. Do Not Stir.
-
Cover the baking dish with foil and bake in the centre of the oven till almost tender, about 20 minutes.
-
Combine the cooled down breadcrumbs with the remaining cheddar cheese. Add the parsley if using. Season with salt and pepper.
-
Remove the foil from the baking dish and sprinkle the breadcrumb and cheese mixture evenly over the top. Finish with the grated parmesan cheese.
-
Return to the oven, uncovered, and bake until bubbling and browned, about another 10 minutes. If you want more colour, feel free to give it a quick time under the broiler, but keep an eye on it. Let it sit for about 10 minutes before serving.
-
Leftovers can be re-warmed in a greased baking dish at 350F for 20 minutes or so. Or heated up in a skillet over medium low.
Recipe Notes
This recipe is easily cut in half.
I don't remember the magazine that I originally cut the recipe out of. It's been years. And I have changed it up through the years.
Leave a Reply