No one could blame you for being skeptical. Unless you’ve already made a pasta dish without boiling the macaroni first, it’s easy to wonder how on earth the ingredients congeal. The easy answer? With lots of milk and cheese. Make a believer out of yourself with a baked macaroni and cheese dish. When you spoon up a heaping spoonful, it may be difficult to determine which you appreciate more -- the ease of no-boil mac and cheese or the rich and cheesy taste of it.
Things You'll Need
- Baking dish
- Nonfat cooking spray
- Elbow macaroni
- Cheese, such as cheddar or American
- Havarti cheese, optional
- Aluminum foil
- Bread crumbs or crushed corn flakes, optional
- Garlic powder, optional
Preheat the oven to 350 degrees Fahrenheit. Spray a large baking dish with cooking spray, then pour at least 1 inch of uncooked elbow macaroni into the dish.
Prepare your cheese sauce. Start by heating up a few tablespoons of butter, a little salt and pepper, some flour and about 3 cups of milk in a large pot over low-medium heat. Add about 2 cups - or more -- of your favorite cheeses, such as shredded cheddar or cut-up American. Mix various cheeses -- such as cheddar and Mexican -- to create the flavors your family likes. Bring the mixture to a boil, then let it simmer for a few minutes.
Pour the cheese sauce over the uncooked pasta, saving a little bit of sauce to add later as needed. Stir the ingredients only until combined. Sprinkle the top with more cheese, if you like. Or shred creamy Havarti cheese on top. Cover the dish with aluminum foil and bake for about 30 minutes.
Remove the foil and stir the mac and cheese. Add a little more milk or cheese sauce to suit your taste. Sprinkle bread crumbs or crushed corn flakes seasoned with garlic powder on top for crunch.
Return the mac and cheese to the oven for another 30 minutes, uncovered this time. Remove the dish when it begins to bubble and turn brown around the edges. Let the it settle for about 10 minutes before serving it.
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