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

No-Boil Macaroni and Cheese

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.

Listen to our editor, Christine Pittman, explain briefly how to make this Macaroni and Cheese, with some great tips along the way, by clicking the play button below:

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  • 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 ½ 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.