Lazy Mom Mac and Cheese- Easiest Ever!
This easy, one dish and no boil recipe for baked macaroni and cheese is about a simple as it gets! Using only milk, some dry spices, raw pasta and cheese to create creamy, super crunchy and totally yummy weeknight mac and cheese!
Ingredients
- ½ tbsp butter
- 2½ cup whole milk
- 1 cup marscapone cheese
- 1 tsp dry mustard powder
- 1 tsp kosher salt
- ½ tsp white pepper
- ⅛ tsp nutmeg
- pinch paprika
- 1 cup Gyuere shredded
- 1 cup Parmesan Shredded
- 1 cup Manchego shredded
- 1 cup elbow pasta raw, uncooked
Instructions
- Preheat oven to 350° and position rack to middle. Generously butter bottom and sides of baking dish. I used shallow wide dish so I would have a larger "crunchy top".
- In mixing bowl combine milk, marscapone, dry mustard, salt, pepper and nutmeg. Whisk until marscapone incorporates and is no longer lumpy.
- Add ½ cup of Manchego, ½ cup of Parmesan, and ¾ cup of Guyere cheese to mixing bowl. Reserve the remaining cheese for topping.
- Add uncooked pasta to mixing bowl and stir to incorporate.
- Pour into prepared baking sheet. Cover tightly with aluminum foil and bake for 30 minutes covered.
- Remove baking dish from oven. Bump oven temp up to 400, remove aluminum foil, stir pasta to incorporate, then add remaining shredded cheese over the top. The pasta will be pretty done, but you will want to brown the top. Return pan to oven and bake uncovered for another 15 minutes.
- Remove from oven when top is brown, pasta is cooked and bubbling.
Notes
Nutrition Facts are estimates.
For reference, the baking dish I used was 13 inches.
Nutrition
Calories: 489kcalCarbohydrates: 37gProtein: 21gFat: 28gSaturated Fat: 17gCholesterol: 73mgSodium: 618mgPotassium: 217mgFiber: 1gSugar: 5gVitamin A: 827IUCalcium: 526mgIron: 1mg
Tried this recipe?Let us know how it was!
