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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.

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)

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

Find it online: https://thefamilycooking.com/no-stir-mac-and-cheese/