EASY NO BOIL MAC AND CHEESE RECIPES

Name: No-Boil Mac and Cheese
Cook time: 10 min
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted; 2 cups dry, plain bread crumbs (I like Panko)u00A0; 1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)u00A0; 1 1/2 cups whole milku00A0; 1 can (15 ounces) evaporated milku00A0; 1 1/2 cups heavy (whipping) creamu00A0; 2 tablespoons dehydrated onionu00A0; 1 teaspoon garlic powderu00A0; 1 teaspoon kosher saltu00A0; 8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)u00A0; 8 ounces (about 2 cups) freshly shredded fontina cheeseu00A0; 1 box (16 ounces) elbow macaroni, uncookedu00A0

NO-BOIL MAC AND CHEESE RECIPE | FOOD NETWORK

No-Boil Mac and Cheese Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
2 cups dry, plain bread crumbs (I like Panko)
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
1 1/2 cups whole milk
1 can (15 ounces) evaporated milk
1 1/2 cups heavy (whipping) cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
8 ounces (about 2 cups) freshly shredded fontina cheese
1 box (16 ounces) elbow macaroni, uncooked

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 RECIPE | FOOD NETWORK

No-Boil Mac and Cheese Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
2 cups dry, plain bread crumbs (I like Panko)
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
1 1/2 cups whole milk
1 can (15 ounces) evaporated milk
1 1/2 cups heavy (whipping) cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
8 ounces (about 2 cups) freshly shredded fontina cheese
1 box (16 ounces) elbow macaroni, uncooked

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.

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BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER

Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.
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Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving

1. Peel and finely slice the garlic.
2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
3. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
4. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
5. Preheat your oven to 220°C/425°F/gas 7.
6. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
7. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
8. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
9. While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
10. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

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NO-BOIL MAC AND CHEESE RECIPE | FOOD NETWORK

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Reviews 4.4
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