One-Pot No-Boil Mac and Cheese

This no-boil mac and cheese is extra cheesy and incredibly creamy, made with Velveeta plus shredded sharp cheddar and mozzarella for a rich, gooey casserole that’s easy to prepare. It’s a great fix-it-and-forget-it weeknight dinner or a hearty side for classic family meals.

This baked casserole combines Velveeta for smooth creaminess with shredded cheddar for sharp flavor and mozzarella for that irresistible stringy melt. Because the pasta bakes in the milk mixture, there’s no need to boil noodles first, which keeps cleanup simple and the process low-effort.

Serve this dish as a main course or as a rich side alongside a meatloaf, roasted chicken, or any comforting family dinner. If you enjoy no-boil versions of mac and cheese, this recipe is an easy, satisfying option that delivers classic, creamy results.

Ingredients

This recipe relies on three cheeses—Velveeta for smoothness, sharp cheddar for flavor, and mozzarella for melt and stretch.

• Whole milk: The base for the sauce; provides needed fat for a creamy texture.
• Seasonings: Kosher salt, ground mustard, and garlic powder to round out the flavor.
• Hot sauce: A small splash adds brightness and a touch of acidity without making the dish spicy.
• Elbow macaroni: Dry pasta goes straight into the milk mixture; no pre-boiling.
• Velveeta: Thinly sliced for easy layering; it helps create a smooth, velvety sauce.
• Salted butter: Thin slices tucked into the dish help with browning and richness.
• Shredded sharp cheddar: For bold, classic mac and cheese flavor.
• Shredded mozzarella: For excellent melting and a stringy, gooey finish.

See the recipe card below for exact quantities.

Directions

Preheat the oven to 350°F (177°C) and lightly spray a 9×13-inch baking dish with nonstick spray. Using the proper dish size ensures the dry pasta is submerged in liquid for even cooking.

1. Whisk the milk, kosher salt, ground mustard, garlic powder, and hot sauce directly in the prepared baking dish until combined.
2. Add the uncooked elbow macaroni and spread it into an even layer so pieces are evenly submerged.
3. Layer the sliced Velveeta over the pasta, then sprinkle half of the shredded cheddar and half of the shredded mozzarella over the top. Arrange thin slices of salted butter and gently press them into the milk so they sit just above the pasta.



4. Cover the dish tightly with aluminum foil and bake for 45 minutes. The pasta will absorb most of the liquid and begin to soften.
5. Carefully remove the foil. If the pasta still seems undercooked or a lot of liquid remains, bake uncovered for an extra 5 minutes before continuing.



6. Sprinkle the remaining shredded cheddar and mozzarella over the top and bake, uncovered, for about 10 more minutes, until the cheese is fully melted and bubbling.
7. Let the casserole rest for about 10 minutes before serving so the sauce thickens slightly and portions hold their shape.

Substitutions and tips

• Milk: The recipe uses whole milk for richness. Other milks may alter texture and have not been tested here.
• Hot sauce: Use any mild hot sauce or omit it altogether—its role is to add a subtle tang, not heat.
• Mustard powder: If you prefer, substitute 1 teaspoon of Dijon mustard or omit it for a milder profile.
• Pasta: Small shapes like elbows or small shells work best so they cook evenly in the milk. Larger or uniquely shaped pastas may require extra baking time.
• Velveeta: Velveeta helps create the ultra-smooth texture; using a similar processed cheese product will produce comparable results. If you prefer all-natural cheeses, expect a slightly different, less uniformly smooth sauce.
• Shredded cheeses: Swap in Monterey Jack, Fontina, or pepper jack to vary flavor. Freshly shredded cheese melts more smoothly than pre-shredded varieties.

Frequently asked questions

Recipe