Posted by: marthabernie | February 22, 2015

No-Boil Mac and Cheese from Bon Appetit Magazine

Friends in Ireland make lasagna all the time without boiling the noodles.  They add Bechamel sauce to the other ingredients, and it makes the noddles turn out just fine.  I had not tried this method until I came across a recipe for No-Boil Mac and Cheese in Bon Appetit magazine.  It recommends that the dried pasta be mixed with a thinner than usual Bechamel so that the pasta will bake perfectly in just 30 minutes. Here is the recipe.


1/2 cup (one stick) unsalted butter, divided

1/4 cup all purpose flour

3 cups whole milk

1 tablespoon kosher salt plus more

1/2 tsp fresh ground black pepper plus more

1 pound elbow macaroni

2 cups shredded cheddar cheese, divided

2 garlic cloves, chopped

1 cup panko crumbs

2 tablespoons chopped flat leaf parsley

Preheat oven to 400 degrees F.  Melt 1/4 cup butter in a large saucepan over medium-high heat.  Add flour, cook, whisking constantly for one minute.  Whisk in milk and 3 cups water.  Bring to a boil, reduce heat to simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.  Stir in one tablespoon salt and 1/2 teaspoon pepper.  Remove sauce from heat.

Toss pasta and 1-1/2 cups cheese in a 13 x 9 x 2 inch or other shallow 3 quart baking dish.  Pour sauce over pasta, pasta should be submerged, do not stir.  Cover with foil.  Bake until pasta is almost tender, about 20 minutes.  Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat.  Add garlic, panko and parsley, toss to combine.  Season with salt and pepper.

Remove foil from dish.  Sprinkle with remaining 1/2 cup cheese, then panko mixture.  Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 to 15 minutes longer.  Let sit ten minutes before serving.


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