Creamy No-Boil Mac and Cheese


You’ll definitely want seconds of this essential cookout side that features a trifecta of cheese and an easy, no-fuss method.

Creamy No-Boil Mac and Cheese
Makes 8 to 10 servings
  • ¼ cup unsalted butter
  • ½ cup minced yellow onion
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 3½ cups whole milk
  • 1 (8-ounce) package cream cheese, cubed and softened
  • 2 teaspoons hot sauce
  • 1 teaspoon kosher salt
  • 1 (16-ounce) package elbow macaroni
  • 1 (8-ounce) package sharp Cheddar cheese, shredded and divided
  • 1 cup shredded smoked Gouda cheese
  • Garnish: ground black pepper
  1. Preheat oven to 400°.
  2. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 3 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in broth and milk until smooth. Whisk in cream cheese until melted and smooth; whisk in hot sauce and salt. Cook, whisking frequently, until slightly thickened, about 10 minutes.
  3. Gently stir in uncooked macaroni, 1½ cups Cheddar, and Gouda until well combined. Loosely cover skillet with foil.
  4. Bake for 20 minutes. Uncover and gently stir pasta mixture; sprinkle remaining ½ cup Cheddar onto pasta.
  5. Bake, uncovered, until hot and bubbly, 15 to 20 minutes more. Let stand for 5 minutes before serving. Garnish with pepper, if desired.