No Bake Homemade Mac N Cheese Recipes

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NO-BAKE MACARONI AND CHEESE

This lighter mac 'n cheese is as deliciously creamy as a traditional version; the perfect texture comes from the evaporated milk, reduced-fat cheddar and Neufchatel cheese. The secret ingredient -- which makes these creamy ingredients go a long way -- is cooked cauliflower blended into the sauce. You don't know it's there, but it adds value to your meal by stretching the sauce while sneaking in a serving of vegetables.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13



No-Bake Macaroni and Cheese image

Steps:

  • Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.
  • Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.
  • Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

1 large egg, lightly beaten
1 (12-ounce) can evaporated low-fat milk
1/4 to 1/2 teaspoon mustard powder
Pinch cayenne pepper
Freshly grated nutmeg
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)
4 cups medium pasta shells
6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)
2 tablespoons grated Parmesan
2 ounces Neufchatel cheese
Toasted whole-wheat breadcrumbs for serving, optional

NO BAKE HOMEMADE MAC-N-CHEESE

This recipe is a goof of another recipe that turned out AWESOME. My kids and husband love it. It's super easy and makes plenty.

Provided by tjrasmussen3_100426

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9



No Bake Homemade Mac-N-Cheese image

Steps:

  • In a pan cook butter, salt, pepper, and flour and stir until smooth.
  • Remove from heat and add milk, return to heat and bring to a boil.
  • Boil 1 minute. You should notice it start to thicken.
  • Remove from heat and add cheese, stir until melted. This is where I add the mustard and shredded cheddar to taste. Start small and add until you get the extra flavor that you like.
  • Pour over noodles, stir, and serve.

Nutrition Facts : Calories 657.7, Fat 28, SaturatedFat 17.5, Cholesterol 90, Sodium 1420.4, Carbohydrate 74.8, Fiber 2.7, Sugar 8.2, Protein 25.6

16 ounces elbow macaroni (cooked)
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/4 teaspoon white pepper (I'm sure black pepper would be fine too)
1/4 cup flour
1 3/4 cups milk
1 lb Velveeta cheese (cubed)
mustard
shredded cheddar cheese

EASY NO-BOIL MACARONI & CHEESE

I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)

Provided by Leilani

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Easy No-Boil Macaroni & Cheese image

Steps:

  • Preheat oven to 350 degrees.
  • Place butter in a 9x13" dish. Place in hot oven until butter melts.
  • Remove; tilt to swirl butter and coat bottom and slightly up sides.
  • Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
  • Pour milk over evenly. DO NOT STIR!
  • Bake uncovered for 1 hour.

Nutrition Facts : Calories 546.2, Fat 31.1, SaturatedFat 19.4, Cholesterol 97.4, Sodium 871.6, Carbohydrate 41.3, Fiber 1.5, Sugar 1.5, Protein 25.2

3 tablespoons butter
2 1/2 cups uncooked large macaroni
1 teaspoon salt
1 pinch black pepper
3 cups shredded cheddar cheese
1 quart milk

STOVETOP MACARONI AND CHEESE

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8



Stovetop Macaroni and Cheese image

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

1 package (7 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
Paprika, optional

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