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Close up fork scooping a bite of creamy no boil mac and cheese off of a white plate.
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No Boil Mac And Cheese

Elbow pasta cooks in the oven or crockpot until tender with a creamy blend of three cheeses in this easy No Boil Mac and Cheese recipe.
Course Main Course, Side Dish
Cuisine American
Keyword No Boil Mac And Cheese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
Calories 493kcal
Author Jennifer Osterholt

Ingredients

  • 3 cups uncooked elbow macaroni
  • 24 ounces cottage cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces Velveeta cheese
  • 1/2 cup butter
  • 3 cups shredded cheddar cheese
  • 3 1/3 - 3 1/2 cups boiling water

Instructions

  • Preheat oven to 375℉ and coat a 9 x 13" pan with non-stick cooking spray.
  • Pour macaroni in the dish. Spoon cottage cheese over the top.
    3 cups uncooked elbow macaroni, 24 ounces cottage cheese
  • Sprinkle salt and pepper over the cottage cheese.
    1 teaspoon salt, 1/4 teaspoon black pepper
  • Cut Velveeta into small cubes and add in an even layer. Slice butter and do the same.
    8 ounces Velveeta cheese, 1/2 cup butter
  • Sprinkle cheddar cheese on top.
    3 cups shredded cheddar cheese
  • Boil water and pour over the dish. Ensure the cheese is just covered with boiling water.
    3 1/3 - 3 1/2 cups boiling water
  • Bake for 20 minutes. Stir and bake 20 minutes more until pasta is tender. Or cook on low in a slow cooker for 2 to 2 1/2 hours. Serve warm and enjoy!

Nutrition

Calories: 493kcal | Carbohydrates: 37g | Protein: 25g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 1108mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 0.02mg | Calcium: 441mg | Iron: 1mg