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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!

Course Main Course
Cuisine North American
Keyword cheddar cheese, mac n cheese, macaroni, panko breadcrumbs
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8

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

  1. Preheat the oven to 400F, and grease a 3 quart baking dish or casserole (about 13x9x2 inches) and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the pasta and 1 1/2 cups of the cheddar cheese and add to the greased baking dish. Spread out evenly.
  6. Slowly pour the sauce over all the pasta, so that it is submerged. Do Not Stir.
  7. Cover the baking dish with foil and bake in the centre of the oven till almost tender, about 20 minutes.

  8. Combine the cooled down breadcrumbs with the remaining cheddar cheese. Add the parsley if using. Season with salt and pepper.

  9. Remove the foil from the baking dish and sprinkle the breadcrumb and cheese mixture evenly over the top. Finish with the grated parmesan cheese.
  10. 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.
  11. 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.