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baked mac and cheese without roux
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Easy Baked Mac And Cheese Without Flour, Roux, Eggs - No Boil Mac & Cheese

This eggless, no boil easy baked mac and cheese without extra flour, roux, without eggs is so simple to make and its very delicious too.
Following this method you can easily learn how to make simple and easy mac and cheese without boiling the pasta or noodles in water first, as we just do the baking to prepare the delicious mac and cheese.
Recipe updated.
Course Main Course, Side Dish
Cuisine American
Keyword baked mac and cheese
Prep Time 5 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 11 minutes
Servings 12
Calories 426kcal

Ingredients

  • 16 oz dry elbow pasta shells (about 4 cups)
  • 2 cups water
  • 4 cups whole milk
  • 1 stick butter
  • 5 cups shredded cheese I use a mix of cheddar and Mexican blend
  • salt adjust to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder

Instructions

Steps By Step Instructions

  • Preheat oven to 350 degree Fahrenheit.
  • Layer the dry pasta shells in a single layer in a large sized baking pan or tray (9*13 pan is good).
  • Also add the ingredients water, milk, garlic powder, onion powder and enough salt, stir in evenly.
  • Also place the stick of butter on top.
  • Place the baking tray in the oven, set the timer for one hour to bake the mac and cheese.
  • In about few minutes (about 15 to 20 minutes), the butter will melt and so carefully open the oven and stir in the melted butter with the rest of the ingredients in the pan.
    The contents will be really hot at this time and also there is a chance of spilling hot liquid from the pan if you move it too much, so be careful while doing so.
    To avoid this step, you may add melted butter early in the process and mix in.
  • Once the butter is stirred in, close the oven and bake for the rest of the time until the top begins to lightly brown and the inside is cooked.
  • Check the contents in between (after about 50 minutes of time), since the oven temperatures can vary and in some cases the dish may get cooked early.
  • Once the pasta is baked (we baked it for about an hour) and the top starts to lightly brown, carefully open the oven and add 4 cups of shredded cheese also to the baking pan and mix in with the cooked pasta.
    The pasta shells may seem to stuck together as they are baked, but you can use a spoon to mix the cheese within the baked pasta carefully. Make sure to mix the cheese evenly with the pasta.
  • Layer the remaining one cup of shredded cheese to the top of the pasta evenly. If you wish, you may add slightly more amount of cheese on top.
  • To get the most delicious cheesy baked mac and cheese which is lightly golden brown in color, increase the oven temperature to 400 degree Fahrenheit and bake for another 7 to 10 minutes or until the cheese is melted and the cheese on top is also completely melted and lightly browned on top!
    This last step of increasing the oven temperature to do the final baking is very important, as it helps to bake the perfect mac and cheese that is delicious and golden brown when baked.
  • Enjoy the baked mac and cheese while it is still slightly hot or warm for the best results. If serving later, you may reheat it in the oven as you usually do.

Notes

This amount of mac and cheese gives enough for a large family or a small gathering or party, so you can make this for special occasions or any day as you like. I made this for Thanksgiving dinner and it was delicious, even my picky kids loved it! The addition of onion powder and garlic powder easily add flavor to the mac and cheese, but you can adjust the spices to your liking if you wish and add other flavorings if you want to.

Nutrition

Calories: 426kcal | Carbohydrates: 33g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 432mg | Potassium: 238mg | Fiber: 1g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 412mg | Iron: 1mg