No-Boil Easy Mac and Cheese

Name: No-Boil Easy Mac and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 13 h
Ingredients: 2 cups uncooked elbow macaroni, divided; 16 ounces grated sharp cheddar cheese, divided; 2 tablespoons salted butter, diced into very small cubes, divided; ½ teaspoon kosher salt, divided; 4 cups whole milk; Optional garnish: chopped fresh parsley or chives; sprinkling of paprika

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 780 minutes

Servings: 8

mac and cheese

Ingredients

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2 cups uncooked elbow macaroni, divided16 ounces grated sharp cheddar cheese, divided2 tablespoons salted butter, diced into very small cubes, divided½ teaspoon kosher salt, divided4 cups whole milkOptional garnish: chopped fresh parsley or chives; sprinkling of paprika

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Instructions

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Step 1

Grease a 13 x 9-inch baking dish. Spread half of the pasta in the bottom of the dish.

Step 2

Sprinkle with half of the cheese, dot with half of the butter, and sprinkle with half of the salt.

Step 3

Repeat the layers using the remaining macaroni, remaining cheese, remaining butter, and remaining salt.

Step 4

Pour milk evenly over top.

Step 5

Cover with aluminum foil, and refrigerate overnight (about 12 hours, or up to 24 hours).

Step 6

Bake, covered with foil, at 350°F (180°C) for approximately 45 minutes. Remove the foil during the final 10 minutes to allow top to brown. For a really crispy top, place the dish under the broiler for a couple of minutes at the end.