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No-Boil Cheddar Mac & Cheese Recipe

No-Boil Cheddar Mac & Cheese Recipe
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★★★★★

5.1 from 17 reviews

This No-Boil Cheddar Mac & Cheese is a creamy, comforting dish made easy with Campbell’s Condensed Cheddar Cheese Soup. It combines uncooked elbow macaroni, reduced-fat milk, sharp cheddar cheese, and a buttery panko topping for a cheesy, crispy baked casserole that’s perfect for weeknight dinners or potlucks.

Ingredients

Scale

Mac & Cheese

  • 2 cans (10.5 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
  • 3 cups reduced fat (2%) milk
  • 8 ounces uncooked elbow macaroni (about 2 cups)
  • 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
  • 1/2 teaspoon cracked black pepper

Topping

  • 1/2 cup plain panko
  • 2 tablespoons butter, melted

Instructions

  1. Prepare the baking dish and mix ingredients: Preheat your oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray to prevent sticking. Spoon the condensed cheddar cheese soup into the baking dish, then gradually whisk in the reduced-fat milk until smooth. Stir in the uncooked elbow macaroni, shredded cheddar cheese, and cracked black pepper until well combined. Cover the dish tightly with aluminum foil to lock in moisture during baking.
  2. Bake the macaroni: Place the covered dish on the middle rack of the oven and bake for 50 minutes. This allows the pasta to cook fully in the cheesy sauce without boiling. After 50 minutes, carefully remove the foil and stir the mixture well to distribute the sauce evenly and check that the elbows are tender.
  3. Add the topping and finish baking: Increase the oven temperature to 400°F. In a small bowl, combine the plain panko breadcrumbs with melted butter until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese. Return the dish to the oven on the upper rack and bake uncovered for 5 more minutes until the topping is golden brown and crispy. Alternatively, if your dish is broiler-safe, you can broil the topping for 2-3 minutes but watch carefully to prevent burning.
  4. Let it rest: Remove the mac and cheese from the oven and allow it to stand for 5 minutes before serving. This resting time is crucial as it helps the sauce thicken and the dish set, making it easier to serve and enhancing the flavors.

Notes

  • Use a 13x9x2-inch baking dish or one with similar volume and depth (about 3 quarts) for best results.
  • If using a different shape or size of baking dish, baking time may need to be adjusted.
  • Letting the dish rest after baking helps the sauce thicken and improves the texture.
  • The panko topping can be substituted with regular breadcrumbs or crushed crackers if desired.
  • This recipe uses reduced-fat milk and cheese to lower the fat content while maintaining flavor.

Nutrition

Keywords: No-Boil, Mac and Cheese, Cheddar, Easy, Comfort Food, Baked Pasta

Find it online: https://www.sanacooks.com/no-boil-cheddar-mac-and-cheese-recipe/