Creamy No-Boil Oven Baked Macaroni (5 Ingredients, Family Favorite!)
Turn a simple box of uncooked macaroni into a rich, comforting casserole with almost no effort. This no-boil baked macaroni is the ultimate easy dish—just mix, pour, and bake. Inspired by classic Midwestern casseroles, it skips the stovetop entirely and still delivers a creamy, cheesy result that feels special enough for holidays like Easter, yet easy enough for a cozy weeknight dinner.
Servings: 8
Ingredients:
2 cups (about 225 g) uncooked elbow macaroni
2 ½ cups (600 ml) whole milk
1 cup (240 ml) heavy cream
2 cups (200 g) shredded cheddar cheese
1 tsp salt
½ tsp black pepper
Instructions:
Preheat the oven to 180°C (350°F).
Assemble the dish:
Add the uncooked macaroni directly into a greased 9×13-inch (23×33 cm) baking dish.
Mix the liquid base:
In a bowl, whisk together the milk, heavy cream, salt, and black pepper.
Combine:
Pour the milk mixture evenly over the macaroni. Gently stir to make sure all the pasta is submerged.
Add cheese:
Sprinkle the shredded cheddar evenly over the top.
Bake:
Cover tightly with foil and bake for 40 minutes.
Remove the foil and bake for another 15–20 minutes, until the top is golden and the pasta is tender.
Rest and serve:
Let it sit for 5–10 minutes before serving to allow the sauce to thicken.
Serving Suggestions:
Serve this creamy baked macaroni straight from the oven with:
A crisp green salad with tangy vinaigrette
Roasted asparagus or green beans (perfect for spring meals)
Sliced ham or roast chicken for a heartier spread
Crusty bread to soak up every bit of the creamy sauce
Tips for Success:
Make sure the pasta is mostly covered by liquid before baking.
For extra flavor, try mixing in a pinch of garlic powder or paprika.
Swap cheddar for a blend of cheeses like mozzarella or Gruyère for a twist.
Simple, comforting, and incredibly satisfying—this is the kind of recipe everyone will ask you for after the first bite.
