No-Boil Mac and Cheese
A creamy, no-boil macaroni and cheese casserole topped with crispy garlic-parsley panko breadcrumbs. This easy one-dish version skips the pre-boiling step by baking the pasta directly in a creamy cheese sauce.
Ingredients
- •½ cup unsalted butter
- •¼ cup all-purpose flour
- •3 cups whole milk
- •1 tablespoon kosher salt
- •½ teaspoon black pepper
- •1 pound elbow macaroni
- •2 cups shredded cheddar
- •2 cloves garlic
- •1 cup panko breadcrumbs
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
15 min
- 2.
Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
20 min
- 3.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
5 min
- 4.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
20 min
