No Boil Mac 'n Cheese

Lynnda Cloutier


to hold in moisture to cook the pasta, cover he mac 'n cheese with foil for the first 45 minutes of baking, stirring every 15 minutes or so to cook evenly. source unknown

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4 cups whole milk
1 cup sour cream
1 tbsp. dijon mustard
2 tsp. worcestershire sauce
2 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
8 oz. shredded sharp cheddar
8 oz. shredded white american cheese
1 lb. dry elbow macaroni
2 cups shredded carrot
1 cup diced celery
1/2 cup sliced scallions
1/4 cup shredded parmesan
scallion greens, optional

Directions Step-By-Step

Preheat oven to 375. Coat a 9 x 13 inch baking dish with nonstick spray.
For sauce, whisk together milk, sour cream, Dijon, Worcestershire, salt, black pepper and cayenne pepper.
For mac 'n cheese, mix cheddar and American cheese; reserve 2 cups. In prepared dish, layer half the macaroni, then top with half the carrot, celery, scallions and cheese mixture. Repeat layering. Pour sauce over casserole, cover with foil and bake, stirring every 15 minutes, til bubbly and pasta is al dente, about 45 minutes.
Remove foil and sprinkle Parmesan and reserved cheddar and American cheese mixture over top of casserole. Return casserole to oven and bake til cheese melts, about 10 minutes. Remove from oven and let sit 5 minutes. Garnish casserole with scallion greens if desired. Serves 8

About this Recipe

Course/Dish: Pasta