Lunch / Dinner
No-Boil Mac ‘n Cheese with Carrots & Celery
Step away from the stove top, and enjoy a dish that does the work itself. This cheesy concoction cooks all at once, for a result that’s both comforting and easy! Baked casseroles often require extra cooking time in multiple pots before they make it into the oven — but not this one. All the ingredients go into the baking dish at the same time, leaving you nothing to do but stir it occasionally.
A few things make this possible. A food processor makes quick work of shredding the cheese and carrots. A creamy sauce, with Dijon and Worcestershire for distinct flavor, goes straight into the dish — no stove-top simmering required. And the macaroni cooks in the sauce while it’s baking, so no need to boil it first.
While the mac ‘n cheese is baking, you do need to stir it every 15 minutes, so it cooks completely and the ingredients are evenly distributed. A few simple veggies, like carrots and celery, cook as the casserole bakes, and give nutritious boost to an otherwise indulgent dish.
Ingredients
FOR THE SAUCE, WHISK:
FOR THE MAC ‘N CHEESE, COMBINE:
Test Kitchen Tip
To hold in moisture to cook the pasta, cover the mac ‘n cheese with foil for the first 45 minutes of baking, stirring every 15 minutes so it cooks evenly
Instructions
Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.
For the sauce, whisk together milk, sour cream, Dijon, Worcestershire, salt, black pepper, and cayenne.
For the mac ‘n cheese, combine Cheddar and American cheese; reserve 2 cups. In prepared dish, layer half the macaroni, then top with half the carrot, celery, scallions, and cheese mixture. Repeat layering. Pour sauce over casserole, cover with foil, and bake, stirring every 15 minutes, until bubbly and pasta is al dente, about 45 minutes.
Remove foil and sprinkle Parmesan and reserved Cheddar and American cheese mixture over top of casserole. Return casserole to oven and bake until cheese melts, about 10 minutes; remove from oven and let sit 5 minutes. Garnish casserole with scallion greens.
Shred the carrots and cheese in a food processor — there’s no need to clean the blade in between.
Layer the macaroni, vegetables, and cheese so they’re evenly distributed throughout the dish.
Add the sauce until it comes almost to the top of the macaroni, so the pasta has enough liquid to cook.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 601
% Daily Value*
Total Fat 30g 46%
Saturated Fat 19g 95%
Cholesterol 87mg 28%
Sodium 1283mg 53%
Carbs 55g 18%
Fiber 3g 12%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.