No-Boil Mac and Cheese

Ingredients for No-Boil Mac and Cheese

• 110g (1 stick) unsalted butter, divided

• 60ml plain flour

• 725ml whole milk

• 1 tablespoon kosher salt plus more

• 1/2 teaspoons freshly ground black pepper plus more

• 450g elbow macaroni

• 300g shredded cheddar, divided

• 2 garlic cloves, chopped

• 110g panko (Japanese breadcrumbs)

• 2 tablespoons chopped flat-leaf parsley

Preheat oven to 204°C. Melt 60ml butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 725ml 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 1 tablespoon salt and 1/2 teaspoons pepper. Remove sauce from heat.

Toss pasta and 170g cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 60g butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 60g cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.