One Dish Oven Baked Mac and Cheese (No-Boil)

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! This recipe has been a favorite of mine for years, and a recipe on the blog since 2019. I’ve updated this post with new information, pictures, and tips for a better user experience. It’s part of my vegetarian comfort food series along with homemade Crock Pot Vegetarian Chili.

Can you make baked mac and cheese without boiling the pasta?

Yes! This recipe is a no-boil mac and cheese, so the uncooked elbow macaroni goes directly into the casserole dish with the milk and vegetable broth. The pasta cooks in the oven while absorbing the liquid.

How to make

This simple dish relies on good ingredients and some baking. Let’s take a quick look at the ingredients and some tips and tricks for getting the best dish you can.

No need to boil the pasta. That’s what makes this recipe so easy. The uncooked macaroni cooks directly in the milk and vegetable broth while baking.

Use whole milk and freshly shredded sharp cheddar for the creamiest, most flavorful mac and cheese. Yes, you can use pre-shredded bagged cheese if you like, but the anti-caking agents keep it from melting as nicely.
 
I like a 2 ½ -quart oven-safe casserole dish for this. I especially like something that has a tight-fitting lid. Aluminum foil will also work, but the lid makes a better seal and is easier to use.

Pro tip: Keep it covered: The cover traps steam and moisture, which is essential for cooking the uncooked pasta.

Stir twice during baking. I like to stir after 15 mins of baking, and again 15 minutes later. Scrape up any pasta that has stuck onto the pan. Stirring helps distribute the pasta and liquid and prevents the noodles from sticking together.

Stir carefully because the contents will be very hot, and the pot itself is super hot.

Watch the pasta, not just the clock. Oven temperatures, casserole dishes, and pasta brands can vary.

Pro tip: The pasta should be tender before adding the cheese. If it needs a little more time, continue baking until tender.

Add the cheese after the pasta is tender. Don’t add the cheese at the beginning of cooking. It’s stirred in after the pasta has finished baking. All of the liquid should be absorbed at the end of baking, it should just look like a thick creamy sauce. This gives you a creamy cheese sauce without overbaking the cheese.
 
And, sprinkle in the cheese as you stir, don’t just dump it in a big clump.
 
The cheese should melt in after just a minute or two of stirring. You can also cover the pot with the lid and let it sit for a moment to get that cheese melting.

Troubleshooting

Why is my pasta still hard? Oven temperatures, casserole dishes, and pasta brands can vary. Simply bake the dish a little longer to get the pasta tender.

Why didn’t my cheese melt smoothly? Make sure to use freshly grated cheese rather than pre-shredded bagged cheese. Also, sprinkle in the cheese as you stir, don’t dump it all in at once. You can also cover the pot with the lid to help the cheese melt a bit, then give it another stir. And choose a cheese that melts well.

Can I use a different cheese for baked mac and cheese?

Yes. Extra sharp cheddar is my first choice, but you can replace some or all of it with Monterey Jack, Gruyère, mozzarella, smoked Gouda, or Parmesan. For the smoothest texture, choose cheeses that melt well and shred them before adding them to the recipe.

Can I use 2% or skim milk instead of whole milk?

Yes. Whole milk gives this one-dish mac and cheese the creamiest texture, but 2% and skim milk can also be used. The finished mac and cheese may be slightly less rich when made with lower-fat milk.

Can I use a different pasta shape?

You can absolutely use any small shaped pasta that you like. Small shell pasta, cavatappi, or penne are all great. Rotini or Fusilli would also be great options. I haven’t tested this recipe with gluten free pasta yet. If you try it, make sure it’s a sturdy pasta that will hold up to extended cooking. I think some brands of gf pasta will be great, and some will not work, and may turn mushy.

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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