If you’re ever in a pinch and wondering what to cook for dinner, this no-boil oven-baked mac and cheese is the perfect solution. With just a few simple ingredients, you can create a creamy and comforting dish that requires minimal effort and cleanup. This recipe not only brings back nostalgic memories of small-town comfort food but also fits seamlessly into your busy weeknights and spontaneous gatherings.
The Simplicity of Comfort Food
This no-boil mac and cheese recipe starts with a straightforward method: pour cold whole milk directly over dry elbow macaroni in a ceramic casserole dish. With only three pantry staples—cheese, butter, and salt—alongside the pasta and milk, you can whip up a delicious meal without the hassle of dirtying extra pots.
Ingredients You’ll Need
To make this delightful dish, gather the following ingredients:
- 2 cups dry elbow macaroni
- 3 cups cold whole milk
- 2 cups shredded sharp cheddar cheese, loosely packed
- 3 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon kosher salt (plus more to taste)
Preparing the Dish
1. Preheat your oven to 350°F (175°C). Lightly grease a medium ceramic casserole dish (about 2 to 2.5 quarts) with a little butter or nonstick spray to prevent sticking.
