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No-Boil Mac and Cheese |

Moving is kind of stressful, tiring and just plain not all that fun.

While I have been in the new house for over two weeks now, we are just now doing the big haul of transferring all the families belongings.

No-Boil Mac and Cheese |

Oh my gosh, so much stuff, it’s insane.

We need to purge.

And on top of moving everything into the new house yesterday, I actually cooked a full meal, photographed and made even more chaos for everyone.

What I was thinking I have no idea.

No-Boil Mac and Cheese |

Since things are crazy over here right now I thought this mac and cheese would be the perfect thing to post.

Just like the title says it is no boil. Meaning you do not have to cook the pasta before adding it to that dreamy cheese sauce. Which makes this the easiest mac and cheese ever. Like easier than the boxed stuff. Ah huh.

No-Boil Mac and Cheese |

Oh, and there are toasted bread crumbs.

No-Boil Mac and Cheese |

And tons and tons of cheese.

It is total Sunday comfort food, or birthday food in my mom’s case. Yeah, she spent her birthday moving. There was not even a cake. So sad. But do not worry, there will be cake. Just once I get the kitchen put back together.

No-Boil Mac and Cheese |



Prep Time 10 minutes
Cook Time 40 minutes
Rest 10 minutes
Total Time 1 hour
Servings: 8 Servings
Calories Per Serving: 710 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray.
  • Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
  • Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 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 the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
  • Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
  • Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
  • Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with
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No-Boil Mac and Cheese |

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  1. Moving is not fun but this mac and cheese is the perfect meal to look forward to after a day of unpacking!

  2. Definitely going to check out this recipe! No boil and tons of breadcrumbs?! YUM! Hopefully the move is almost over – moving is the worst!

  3. Crap – that first post should say no “boil”, not no bake. I should really slow down with the coffee this morning!

  4. I can. not. wait. to try this!!! But you are not helping me get these baby pounds off. Grr. I’ve never thought to make no bake mac n cheese. You are now even more brilliant than I previously thought 🙂

    1. Oh – and good luck with the moving and unpacking. I totally feel your pain. I hope you get settled in more quickly than I did 🙂

  5. This looks so much more creamier even if you did do it the boil way! Mac and Cheese has been my childhood favorite so I can’t wait to try!

  6. I hear you on the moving stress. I always start the process enthusiastic and organized, but inevitably I reach a point where boxes are flung every which way and all I want to do is jump into bed.

    So impressed that in the midst of it all you made (and photographed, and posted…) this mac and cheese. Loving the no-boil shortcut!

  7. I am seriously salivating right now. This mac ‘n’ cheese looks seriously amazing!
    I make no-boil lasagna all the time, but I never thought to try the same technique with M&C! Definitely gotta try this one soon! Hope the rest of your move goes smoothly and that you can get some much-needed rest!

  8. Tieghan, where do you get all your gorgeous bowls?? These and the ones from your guacamole post are giving me serious prop-envy!

    Hope the rest of the move goes smoothly–moving is the worst, but mac & cheese is the best!

  9. This look awesome and who doesn’t love mac n cheese? On another note, how do you take the photo of the ‘pouring’ cheese?

    1. Thanks Kathy!

      Sometimes if people are around I will ask them to pour while I take the photo, but most of the time I have to use my tri pod and set my camera up to take the shot. It is a little bit of a process, but I think step shots like these are fun! Have a great Sunday, Kathy!

  10. We must be brain twins…I am totally making mac ‘n cheese today! However, mine has to be boiled so you win!
    Girl, this rocks! Love the Havarti cheese addition…one of my favs!

  11. Bah! I totally agree..moving is so stressful, but totally awesome once you’re settled. I want the biggest of big bowls of this!

  12. I’ve made a pasta bake before, but never thought about using the same technique for macaroni and cheese. Genius!

    Good luck with the rest of your move 🙂

  13. Girl, this is awesome! Loving your recipe for No-Boil Mac & Cheese (Havarti…c’mon, right?) with a homemade roux and kicked up sauce with cayenne, garlic and mustard, because my Mom’s old recipe called for a can of condensed soup along with Cheddar cheese. Seriously, cannot wait to make this. Thanks for sharing!