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No-Boil Mac and Cheese

No-Boil Mac and Cheese

This no-boil mac and cheese recipe is extra-cheesy and super creamy, made with Velveeta, shredded cheddar cheese, and shredded mozzarella.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 serving

Calories: 420 kcal per serving

Ingredients

  • 4 cup - whole milk
  • 1 teaspoon - kosher salt
  • 1 teaspoon - ground mustard
  • 1 teaspoon - garlic powder
  • 1 teaspoon - hot sauce
  • 8 ounce - elbow macaroni
  • 8 ounce - Velveeta Original Cheese
  • 1 cup - sharp cheddar cheese
  • 1 cup - mozzarella cheese
  • 4 tablespoon - salted butter

Instructions

  1. Preheat the oven to 350°F degrees and spray a 9x13 baking dish with nonstick cooking spray.
  2. In the baking dish, mix the milk, salt, ground mustard, garlic powder, and hot sauce.
  3. Add the uncooked elbow macaroni and spread in an even layer.
  4. Layer with the Velveeta slices and half of the shredded cheddar and mozzarella. Top with butter slices.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. Remove the foil and check that the macaroni is cooked and most of the liquid is absorbed, baking for an additional 5 minutes if needed. Discard the foil. Top with the remaining shredded cheddar and mozzarella cheese. Bake for another 10 minutes to melt the cheese.

Nutrition

Energy: 420 kcal | Total Fat: 24 g | Saturated: 15 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 76 mg | Total Carbs: 31 g | Fiber: 1 g | Sugars: 9 g | Proteins: 19 g | Sodium: 988 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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