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One-Pan No-Boil Baked Macaroni and Cheese

SERVINGS
6-8
RATE THIS RECIPE
(224)
Baked Macaroni and Cheese
Macaroni with cheeseShutterstock
SERVINGS
6-8
RATE THIS RECIPE
(224)

Ingredients

  • 3 cups whole milk
  • 2 cups heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 3 cups fontina cheese, shredded, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound elbow macaroni
  • Chopped parsley or chives, for garnish
  • Chef notes

    Forget about boiling your noodles the next time you make baked macaroni and cheese. This hack saves time and energy. Plus, it'll be the easiest baked macaroni and cheese you've ever made.

    RELATED: Hack your mac: 11 simple ways to make boxed mac and cheese even better

    Preparation

    1.

    Preheat the oven to 400°. In a large bowl, whisk together the milk, cream, cheddar, flour, salt, pepper and 2 cups of the fontina. Stir in the macaroni and scrape into a 9-by-13-inch baking dish. Cover the baking dish tightly with foil. Bake the macaroni and cheese for about 45 minutes until the noodles are tender and most of the liquid is absorbed.

    2.

    Uncover the baking dish and then switch on the broiler. Broil for 3 minutes, until lightly browned. Let stand for 5 minutes. Garnish with chopped parsley or chives and serve.