No-Boil Mac and Cheese

Name: No-Boil Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup unsalted butter; ¼ cup all-purpose flour; 3 cups whole milk; 1 tablespoon kosher salt; ½ teaspoon black pepper; 1 pound elbow macaroni; 2 cups shredded cheddar; 2 cloves garlic; 1 cup panko breadcrumbs; 2 tablespoons flat-leaf parsley

A creamy, no-boil macaroni and cheese casserole topped with crispy garlic-parsley panko breadcrumbs. This easy one-dish version skips the pre-boiling step by baking the pasta directly in a creamy cheese sauce.

8 servings

1 hr

Published October 4, 2025

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Ingredients

•½ cup unsalted butter
•¼ cup all-purpose flour
•3 cups whole milk
•1 tablespoon kosher salt
•½ teaspoon black pepper
•1 pound elbow macaroni
•2 cups shredded cheddar
•2 cloves garlic
•1 cup panko breadcrumbs
•2 tablespoons flat-leaf parsley

Cooking Instructions

1.
Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
15 min
2.
Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
20 min
3.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
5 min
4.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
20 min

Cooking Instructions

Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.

15 min

Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

20 min

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

5 min

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

20 min