I have a favorite macaroni and cheese recipe where you make a rue and melt the cheese, constantly stirring so you don’t burn the sauce. It is the one where you boil the macaroni then once the cheese sauce is ready you mix it together and then bake for 30 minutes. You know the one. Well hubby found a no boil Mac and cheese recipe and had to give it a try. I am not sure he is going to let me make my traditional Mac and cheese again.
We found this recipe on Facebook from the Country Cook. Her Recipes are very easy, simple and delicious. Hubby doesn’t have his own Facebook account, he lives vicariously through mine has been finding recipes to try on a regular basis. This recipe he found right before our spring break trip, so it was a easy dinner to make as we were busy packing. And since we had half of the velvetta in the refrigerator, he made it again last night. So if you are looking for something that requires less standing in front of the stove time, give this a try.
No-Boil Macaroni and Cheese
2 cups macaroni, uncooked
4 cups milk (2% or higher)*. See note
4 tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray.
Cut up Velveeta cheese into small 1/2-inch cubes.
In a medium bowl, combine milk with melted butter. Add in salt and dry mustard powder.
Pour in uncooked macaroni and Velveeta. Next add in 2 cups of shredded mixed cheeses and give it all a good stir.
Pour the mixture into your prepared baking dish. Cover with aluminium foil.
Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark.
Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden).
*. Hubby substituted the whole milk with a mixture of half and half, heavy cream that we had on hand to equate to 2 cups, then 2 cups of skim milk. Recipe came out fine.