No-Stir Mac and Cheese

Why You’ll Love This Recipe

• One pot, no draining, no fuss — everything cooks together.
• Super creamy texture without needing a roux or flour-based sauce.
• Perfectly cheesy and rich, yet easy enough for a quick weeknight meal.
• Customizable with add-ins like bacon, broccoli, or extra spice.
• Saves time and dishes while delivering classic mac and cheese comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Uncooked elbow macaroni (or any short pasta)
• Whole milk (or a mix of milk and water)
• Butter
• Shredded cheese (cheddar is classic, but a mix works well)
• Salt and pepper
• Optional: garlic powder, mustard powder, or paprika for extra flavour
• Optional: cream cheese for added creaminess

Directions

1. In a large pot, add the uncooked macaroni, milk, a small amount of water (just enough to barely cover the pasta), a pinch of salt, and butter.
2. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once simmering, lower the heat slightly.
3. Allow the pasta to cook uncovered until tender, about 8–10 minutes. The milk will reduce and thicken slightly as the pasta releases starch. Stir once or twice during cooking but no need to constantly watch it.
4. When the pasta is al dente and most of the liquid is absorbed, turn off the heat.
5. Immediately add shredded cheese and stir until melted into a creamy sauce. Add extra milk if needed for a looser consistency.
6. Season with salt, pepper, and any optional seasonings (garlic powder, mustard, paprika).
7. Serve immediately while hot and creamy.

Servings and timing

Makes approximately 4 servings.
Preparation time: ~5 minutes.
Cook time: ~10 minutes.
Total time: ~15 minutes.

Variations

• Extra creamy: Stir in a few tablespoons of cream cheese or evaporated milk at the end.
• Spicy kick: Add a splash of hot sauce, cayenne, or pepper jack cheese.
• Loaded mac: Mix in cooked bacon bits, diced ham, or shredded chicken.
• Veggie version: Add steamed broccoli, peas, or spinach for balance and color.
• Baked version: Transfer to a baking dish, sprinkle with breadcrumbs and extra cheese, then broil until golden.

Storage/Reheating

• To store: Cool completely and refrigerate in an airtight container for up to 3 days.
• To reheat: Add a splash of milk to loosen, then reheat gently on the stove over low heat or in the microwave, stirring halfway through.
• To freeze: Not recommended — the dairy sauce can separate when thawed.

FAQs

1. How does the sauce get creamy without stirring constantly?

As the pasta cooks directly in milk, it releases starch which thickens the liquid naturally into a smooth sauce, eliminating the need for constant stirring.

2. Can I use water instead of milk?

You can, but milk gives the sauce its creamy texture and richness. If using water, add more cheese or a little cream for smoothness.

3. What cheese works best?

Sharp cheddar melts beautifully and adds classic flavour, but combining cheddar with mozzarella, Monterey Jack, or Gruyère gives a richer taste.

4. Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly since pre-shredded varieties often contain anti-caking agents.

5. Will the milk curdle during cooking?

Not if kept at a gentle simmer rather than a rapid boil. Stir occasionally and use whole or 2% milk for best texture.

6. Can I make this gluten-free?

Yes, simply use gluten-free pasta. Be sure to adjust cooking time slightly, as gluten-free varieties often cook faster.

7. How can I make it lighter?

Use low-fat milk and reduce butter. You can also mix in puréed cauliflower or squash for creaminess with fewer calories.

8. Why is my sauce too thick?

Add a little warm milk to loosen it until you reach your desired consistency. The pasta will continue to absorb liquid as it cools.

9. Why is my sauce grainy?

This usually happens if the cheese was added while the mixture was too hot. Remove from heat before adding cheese and stir until smooth.

10. Can I make it ahead?

Yes — cook as directed, cool slightly, and refrigerate. When reheating, add a splash of milk and reheat gently so it stays creamy.

Conclusion

This No-Stir Mac and Cheese is the easiest way to achieve creamy, cheesy perfection with minimal effort. Everything happens in one pot, creating a velvety sauce that clings to every piece of pasta. Whether for a quick lunch, family dinner, or comfort craving, it’s a simple recipe that always satisfies.

No-Stir Mac and Cheese

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No-Stir Mac and Cheese is a creamy, one-pot comfort meal where pasta cooks directly in milk, creating a naturally rich, cheesy sauce — no draining, no flour, and no constant stirring required.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Dish, Pasta
• Method: One-Pot Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups uncooked elbow macaroni (or any short pasta)
• 2 cups whole milk
• 1 cup water (or as needed to barely cover pasta)
• 2 tbsp butter
• 2 cups shredded cheese (cheddar or a blend like cheddar and mozzarella)
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional)
• 1/4 tsp mustard powder or paprika (optional)
• 2 tbsp cream cheese (optional, for extra creaminess)

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Instructions

1. In a large pot, combine the uncooked macaroni, milk, water, butter, and a pinch of salt. The liquid should just cover the pasta.
2. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Lower heat slightly once it begins to bubble.
3. Cook uncovered for 8–10 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
4. Turn off the heat. Add shredded cheese and stir until melted into a smooth, creamy sauce. Add cream cheese if using, and extra milk for a looser consistency if needed.
5. Season with salt, pepper, and optional garlic powder, mustard powder, or paprika to taste.
6. Serve immediately while hot and creamy.

Notes

• Use freshly grated cheese for a smoother sauce — pre-shredded cheese can make it grainy.
• Don’t boil too rapidly; keep it at a gentle simmer to avoid curdling the milk.
• Add-ins like bacon, peas, or broccoli make it a complete meal.
• To reheat, add a splash of milk to restore creaminess.
• Not ideal for freezing — dairy sauces can separate upon thawing.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 6g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 65mg