No-Boil Macaroni and Cheese

You don’t have to boil the pasta before assembling and baking this macaroni and cheese.

No-Boil Macaroni and Cheese
Makes 10 to 12 servings
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  1. 1 (16-ounce) box elbow macaroni
  2. 1 (8-ounce) package sharp Cheddar cheese, shredded
  3. 1 cup shredded Monterey Jack cheese
  4. ¼ cup butter
  5. ½ cup chopped onion
  6. 1 clove garlic, minced
  7. ¼ cup all-purpose flour
  8. 1 (32-ounce) carton chicken broth
  9. 2 cups milk
  10. 1 teaspoon salt
  11. ½ teaspoon ground black pepper
  1. Preheat oven to 400°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. Place uncooked macaroni and cheeses in prepared pan, tossing gently to combine.
  3. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 8 minutes or until tender. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in broth, milk, salt, and pepper; cook, whisking frequently, for 10 minutes or until slightly thickened. Pour over macaroni mixture, and cover with aluminum foil.
  4. Bake for 20 minutes. Uncover and bake 15 to 20 more minutes or until hot and bubbly.
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