No-Boil Mac and Cheese

Did you know you can make mac and cheese without boiling noodles? Here's how!

 

Ingredients

1

pound elbow macaroni

3 1/2

cups shredded sharp cheddar cheese

4

tablespoons unsalted butter

1/4

cup flour

4 1/2

cups milk (I use 2%)

1 1/2

cups water

1/4

teaspoon mustard powder

1/4

teaspoon cayenne pepper (optional)

1/2

teaspoon salt and pepper

1/2

cup shredded havarti cheese

3

tablespoons unsalted butter, melted

1

clove garlic minced or grated

1

cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs

Parsley, chopped (for garnish)

•  Preheat oven to 400°F. Spray a baking dish with nonstick spray.
• 2 Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
• 3 Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
• 4 Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
• 5 Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
• 6 Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.