No Bake Mac and Cheese

5 from 1 vote

Get your mac and cheese fix in just 20 minutes, with this no-bake stovetop recipe. Plus, there are optional toasted cheesy panko breadcrumbs, so you get to enjoy the tastes and textures of a baked cheesy crust, without the additional hassle of baking.

Prep Time5

Cook Time25

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 1059kcal

Author: Helen

Equipment

Ingredients

Panko crumbs

1 tbsp butter
½ cup panko breadcrumbs (Note 1)
⅓ cup Parmesan
¼ tsp mustard powder
¼ tsp paprika
black pepper
½ tsp chives (optional)

Macaroni cheese

3 cups macaroni (Note 2) (Note 2)
2 cups shredded (grated) hard cheese Gruyere recommended (Note 3)
½ cup Parmesan
5 tbsp butter
5 tbsp all-purpose flour (plain flour)
2.5 cups milk (Note 4)
1 tsp mustard powder
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika

US Customary - Metric

Instructions

Panko Crumbs (optional)

Place a skillet on a medium to high heat. Add the panko breadcrumbs when the skillet gets hot and toast for a couple of minutes until they begin to turn golden.
Stir in the Parmesa, Paprika, mustard powder and black pepper. Then transfer to a bowl and set aside.
Macaroni cheese
Cook the macaroni according to packet instructions in a large saucepan of generously salted boiling water.
Meanwhile, place a skillet on a medium heat and add the butter. (Note 8)
Stir the flour into the melted butter until it forms a smooth paste.
Gradually add the milk while stirring constantly for approximately 5 minutes until a velvety and thicker sauce develops. Use a whisk if necessary to remove any lumps.
Reduce the heat to low and stir in the cheese and season with mustard powder, black pepper, onion powder, garlic powder, and smoked paprika.
Remove the sauce from the heat and add the cooked macroni.
Serve immediately topped with cheesy panko crumbs.

Notes

Panko breadcrumbs:Are lighter, larger, and have a crispier texture than regular breadcrumbs but you can use regular breadcrumbs instead.
Macaroni: Its curved shape allows the cheese sauce to cling to it, giving you a tasty creamy texture in every bite.
Gruyère: Other hard cheeses that melt well like a sharp cheddar cheese, Gouda or Monterey Jack will work well. Feel free to experiment or simply use what you have available.
Milk: Whole milk or semi-skimmed.

Storage:

Mac and cheese is best served straight from the pot. If you find yourself with leftovers, you can pop them into an airtight container and refrigerate for up to three days and reheat in the microwave or on the stove. You can also freeze it for up to 3 months if you really want to but be prepared for a bit of loss in flavor and texture.

Nutrition