White dish of macaroni and cheese topped with breadcrumbs and parsley.

No-Boil Macaroni and Cheese Recipe

Contributor: Christine Pittman

This simple no-boil macaroni and cheese delivers creamy, cheesy, saucy comfort food in one pan.
Top with toasted breadcrumbs or your favorite toppings.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 5 minutes
  • Cook Time: 42 minutes
  • Total Time: 57 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 5 cups chicken stock, divided
  • 1 lb. elbow macaroni
  • 1 tsp. salt
  • 8 oz. freshly grated Cheddar cheese
  • 8 oz. freshly grated Parmesan cheese
  • 2 Tbsp. cornstarch, divided
  • 1 and 1/2 cups heavy cream
  • 2 Tbsp. butter, melted
  • 2 tsp. garlic powder


  1. Preheat oven to 425°F.
  2. In a 9×13-inch casserole dish, add 4 cups of the chicken stock, elbow macaroni, and salt. Stir to combine; submerge pasta in liquid. Cover tightly with aluminum foil.
  3. Place casserole dish in oven. Bake 40 minutes.
  4. In a medium bowl toss together Cheddar, Parmesan, and 1 tablespoon of the cornstarch. Set aside. 
  5. Remove baking dish from oven, remove foil. Stir pasta to separate and redistribute.
  6. In a 4-cup glass measuring cup or medium microwave-safe bowl whisk together remaining 1 cup of chicken stock, remaining 1 tablespoon of cornstarch, the cream, butter, and garlic powder until smooth. Microwave on high 2 to 3 minutes, or until boiling. Stir until smooth.
  7. Pour cream mixture over pasta. Add cheese, stir until melted and smooth.
  8. Let stand 5 minutes before serving, sauce will thicken.

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