No Boil Mac And Cheese Recipes

EASY NO-BOIL MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Place butter in a 9x13" dish. Place in hot oven until butter melts.
• Remove; tilt to swirl butter and coat bottom and slightly up sides.
• Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
• Pour milk over evenly. DO NOT STIR!
• Bake uncovered for 1 hour.

NO-BOIL MAC AND CHEESE

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
• Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
• Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
• Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
• Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

NO BOIL MAC AND CHEESE

Steps:

• PREHEAT oven to 375°F. PLACE dry pasta in a 13 x 9 baking dish, Dutch oven or casserole dish. Add one cup of the shredded cheddar and mix. MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. WHISK in milk gradually and continue stirring until sauce has thickened a little. The idea is to make a thin sauce that will continue to thicken when baked with the pasta. ADD cheese, stirring until melted and blended. REDUCE heat to low. Add basil and thyme and cook, stirring, for 3 to 4 minutes longer. REMOVE sauce from heat and pour over the dry pasta and cheddar. Stir to mix well. COVER with foil and bake for 20 to 25 minutes. REMOVE the foil and add toppings if you wish. Panko or breadcrumbs BBQ sauce or hot sauce, sautéed vegetables or sliced tomatoes and basil......have fun! BAKE for another 10 to 15 minutes or until top starts to brown a little.

NO-BOIL SMOKER MACARONI AND CHEESE

Steps:

• Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
• Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
• Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)