No Boil Mac & Cheese Bake
  • Alaina Hinkle

No Boil Mac & Cheese Bake

Updated: Apr 16

This was so much fun to make for Little A's birthday.... well I guess not so little anymore! AH how I can have a 3 year old now is beyond me. It was so weird right now having a birthday for her when we couldn't go do the things we love to do & do for her birthday. Her cousins who had planned on coming could no longer come & party was out of the question. So to be honest it did seem so odd at first. However, at the same time it was perfectly simple. In a way this quarantine has perplexed me so much with the feelings I have felt-- but this for example, we are so quickly to spend so much money on birthday parties & THINGS, but in reality we got to just spend time on moments today-- which is exactly what it should be about. Not to mention my friends & family who adore A like their own surprised us with a Car Parade today... so needless to say it was the perfect day, quarantine and all. Now, this sweet heart of a 3 year old did have 2 requests though. Frozen Cake + Mac & Cheese for dinner

[ below picture: hahah doesn't look so happy in the picture, I blame the sun. We tried to go to Lone Elk Park to stay in car to see the animals, but forgot county ones were closed. So we still went to our neighbor park & walked the lake :) ]

1. A Frozen cake

2. Mac & Cheese for dinner

With the quarantine among us I was determined to not let those two requests fall short! I am all about this whole-- not having to boil pasta & throwing it in a pan to then magically be put together thing. Anyone else?? So I thought why not do that to an American classic we love oh so much!

It was so simple, can be thrown together with a lot that you are have on hand at the moment & omit or keep the veggie add in :) Cannot wait for you all to try! I also added a how to on my Instagram stories today ( @honestfoodie_blog) & will save it in highlights! Enjoy below!


3 cups of boxed pasta

3 1/2 cups milk of choice

1 tsp Worcester Sauce

1 1/2 tsp stone ground mustard

4 cups of cheese + extra to top to broil ( I use a mixture of bagged shredded & block that I shred myself)

4 oz block of cream cheese

3 cups riced cauliflower-- optional ( best way to sneak some veggies in there!)

1 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried basil

1/4 tsp pepper

1/4 tsp cayenne pepper


Preheat oven to 375

1. Grease 9 X 13 baking dish, then pour dried pasta into the dish. Then pour in the 4 cups of cheese, mix until full incorporated with your fingers. Then pour in the riced cauliflower as well & mix in with your fingers.

2. In a small bowl add in the salt, paprika, garlic powder, basil, pepper & cayenne pepper. Whisk together. Now sprinkle seasoning over the top of the pasta mixture. Massage into the the mixture until mixed well. Then break apart the cream cheese on top.

3. In a large bowl add in the milk, mustard & Worcester sauce. Whisk until full combined. Then pour over the pasta mixture. Press down on the pasta so it is covered by the liquid. Then place foil over the baking dish. Bake covered for 50 minutes.

4. After baking for 50 minutes, take dish out, give it a stir, then place back in oven for 20 minutes uncovered. At 10 minutes-- stir again, then bake for the following 10. Then take out sprinkle cheese on top, broil on HIGH for 5 minutes or until bubbling & golden brown.

5. Take out, let sit for 5 minutes, sprinkle fresh parsley on top or dried, then enjoy!!

HGHF TIP: We love adding chicken sausages to the top of ours

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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