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This One Dish Oven Baked Mac and Cheese is an easy homemade mac and cheese recipe that requires no boiling the pasta and no separate cheese sauce. Everything starts in one casserole dish, making this a simple, comforting dinner or side dish with very little cleanup.
The uncooked macaroni bakes right in a creamy mixture of milk, vegetable broth, butter, flour, and dried onion. Give it a couple of stirs while it bakes, then add the cheddar cheese at the end for a creamy, cheesy finish. It’s an easy weeknight meal, but it also makes a great side dish for Thanksgiving, holidays, and family gatherings.
What Makes This Recipe Different? It’s a no-boil mac and cheese and one-dish mac and cheese, so it’s super easy to make! And it’s been a favorite of mine that I make all the time!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Why you’ll love this
I mean, noodles swimming in a thick, silky creamy cheese sauce that’s spiked with onions, AND it’s easy to make! Count me in! Oh, and it’s super budget-friendly.
- One dish
- No boiling the pasta
- No separate cheese sauce
- Budget-friendly
- Vegetarian
- Great weeknight dinner or holiday side dish
Cupboard Cooking
If you have a copy of my cookbook, Cupboard Cooking, then you already have a copy of this recipe. I’ve changed it a little bit for the first publication, however it’s just as good, and just as easy as the original.
I love this recipe too because anyone can make it. It’s super easy, just toss the ingredients in an oven proof casserole dish, pop in the oven, give it a couple of stirs, mix in the cheese, and you have a delicious dinner!
Can I use a different broth?
I’m a big believer in using ingredients that taste good to you and your family. What already tastes good to you is what will end up being your favorite.
I love vegetable broth. I find the flavor to be neutral in all the dishes I make, and I really like the mild veggie flavor. Not to mention the fact that it makes the dish vegetarian.
I use Better Than Bouillon vegetable base for pretty much all of my cooking (if it’s not homemade broth). I like that it isn’t too salty, and how little space it takes to store so much broth.
However, if the idea of vegetable broth isn’t pleasant to you, or you just think you’re going to really prefer chicken broth, by all means, use that. Just know that the dish is no longer vegetarian if you use chicken broth.
What milk to use?
This is a pretty simple dish, so I recommend going with whole milk.
But, if you want a mac & cheese that’s lighter in calories, you can use a lighter milk. I have made it many times with lighter milk, 2% and skim milk, and it works just fine.
I’ve never made it with plant based milk. With all the dairy in the dish, it never seemed to matter. But, I suspect it would work just fine. Make sure to use a neutral flavored milk like unsweetened soy milk or unflavored almond milk.
What kind of cheese should I use?
I prefer simple extra sharp cheddar cheese in this baked mac and cheese. You can also use low-fat cheddar cheese in this dish to lighten it a bit.
Best cheese: sharp cheddar
For a milder mac and cheese: mild or medium cheddar
For extra creaminess: Monterey Jack
For more flavor: Gruyère, Parmesan, or smoked Gouda (which would lend a meaty flavor to the dish)
For a cheese blend: cheddar + Monterey Jack
Storage
Let leftover mac and cheese cool, then transfer it to an airtight container and refrigerate for up to 4 days.
Reheat individual portions in the microwave until hot, stirring once or twice. If the mac and cheese seems dry, stir in a small splash of milk before reheating.
For larger portions, reheat gently in a covered oven-safe dish at 325° F until warmed through. Add a little milk if needed to loosen the sauce.
Can you freeze mac and cheese?
Yes, although the texture may be slightly less creamy after freezing and thawing. For best results, thaw overnight in the refrigerator and reheat gently with a splash of milk.
Other mac & cheese dishes
I’m a big fan of mac & cheese. It’s so comforting and delicious. I have a few others you may like as well.
Crock pot mac & cheese, for when you need to feed a crowd
Butternut squash mac & cheese, for a lightened up version
Mac & Cheese appetizer bites for game day snacks
Air Fryer Mac & Cheese Egg rolls for a fun twist
Serving Suggestions
This dish fits so well into the comfort food, or holiday, or weeknight recipe categories!
As a weeknight dinner: Serve it with roasted broccoli, green beans, a simple green salad, roasted vegetables, or steamed peas
A holiday side dish: This would be especially good alongside: Thanksgiving turkey, vegetarian Thanksgiving mains, roasted vegetables, green bean casserole, cranberry sauce, roasted Brussels sprouts
For a comfort-food dinner: Serve it with: roasted vegetables, vegetarian shepherd’s pie, a simple salad, slow cooker bean & rice stew
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One Dish Oven Baked Mac & Cheese Recipe
One Dish Oven Baked Mac and Cheese (No-Boil)
Ingredients
- 2 ½ cups vegetable broth
- 2 cups uncooked elbow macaroni
- 1 ½ cups whole milk
- 4 tablespoons dried minced onion
- 4 tablespoons unsalted butter ½ stick, cut into small pieces
- 4 teaspoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 350° F.
- Add the vegetable broth, uncooked elbow macaroni, milk, dried minced onion, butter, and flour to a large oven-safe casserole dish. Stir well to combine. Cover the casserole dish tightly with a lid or aluminum foil. Bake at 350° F for 50 minutes, carefully stirring twice during baking, scraping up any pasta that may have stuck to the dish.
- Carefully remove the casserole from the oven. Sprinkle in the shredded cheddar cheese, and stir until completely melted and the sauce is creamy. Let the mac and cheese rest for a few minutes before serving. Serve warm.
Video
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Jennifer S
I already made this twice because I can’t get over how yummy it is! It’s a good thing it’s budget friendly because Connor can’t stop eating it and he is growing so fast I will need to take out a second mortgage just to keep up!
Dorothy R
I am totally digging this one pot recipe! It makes it so easy. Can’t wait to dig in!
Deb C
No preboiling the noodles? Yes! Well frankly you had me at noodles swimming in a thick, silky creamy cheese sauce… this is dreamy and delicious!
Sandra
So simple and delicious! I too love the extra sharp cheddar on mac ‘n cheese. My nephews are coming next week and they are going to devour this, I’ll make it again for them!
Irina
Nothing can beat a homemade baked mac and cheese! It’s so delicious! This is the recipe I was looking for to teach my son how to cook simple dishes. Thanks for sharing!
Kate
Woow this is like the best recipe to come home to, comforting, easy and no fuss. Thanks for sharing!
SHANIKA
This Mac + Cheese is so delicious! I love that you’ve chosen to bake this! It creates such a creaminess on the inside and light crust on the outside! YUM!
Tatiana
Great!! I am ditching my current Mac and Cheese recipe for this one! This is SSOSOSOSOSOOOO yummy!
cheflola
My children love mac and cheese! They love this one, and I love how easy it is!