No-Boil Mac And Cheese
A quick and easy, creamy mac and cheese recipe that requires no boiling and is packed with protein, perfect for busy families and meal prep.
Ingredients
Main Ingredients
- 2 cups Uncooked elbow macaroni For the hearty base.
- 1 cup Cottage cheese Adds creaminess and protein.
- 1 teaspoon Salt Enhances flavor.
- 1/2 teaspoon Black pepper Adds a hint of spice.
- 8 ounces Velveeta cheese, diced Provides that melt-in-your-mouth experience.
- 2 tablespoons Butter For rich flavor and creaminess.
- 2 cups Shredded cheddar cheese Delivers classic mac and cheese flavor.
- 4 cups Boiling water Helps cook everything to perfection.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients to streamline the process.
- In a large mixing bowl, combine uncooked elbow macaroni, cottage cheese, salt, black pepper, and butter, ensuring everything is evenly distributed.
Cooking
- Pour in boiling water gradually, mixing with the other ingredients until well combined.
- Transfer the mixture to a large baking dish, spreading it evenly to allow for even cooking.
- Sprinkle shredded cheddar cheese and diced Velveeta over the top to create a delicious cheesy crust.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden.
Serving
- Once baked, remove from the oven and allow it to cool for about 5-10 minutes.
- Garnish, if desired, and serve warm straight from the baking dish.
Notes
For a creamier dish, use a mix of cheeses such as gouda or mozzarella along with cheddar. Store leftovers in airtight containers and consider freezing for 2-3 months.