The Ultimate Small Batch No-Boil Macaroni and Cheese: A Quick & Creamy Comfort Food Recipe
Craving the ultimate comfort food but don’t want to make a huge batch? Look no further! This small batch macaroni and cheese recipe is a game-changer, perfectly sized for 3-4 people and incredibly easy to whip up. What makes it truly special, and my absolute favorite, are a few key elements: it incorporates cottage cheese for an unparalleled creaminess and added protein, and best of all, there’s absolutely no need to boil the macaroni ahead of time! This means less mess, less fuss, and more time to enjoy a delicious, homemade meal.
Imagine a rich, cheesy, and deeply satisfying macaroni and cheese without the usual lengthy prep. This recipe delivers exactly that. Whether you’re cooking for a cozy family dinner or simply treating yourself, this baked mac and cheese is destined to become a staple in your kitchen. While my first batches were often made in a trusty regular loaf pan (a kitchen relic I still own and can’t part with!), this dish also shines when baked in smaller, attractive casserole dishes, making it perfect for an elegant presentation or individual servings.
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This incredibly simple yet flavorful recipe was inspired by an old New York Times article. While my ratios and approach are quite different, their recipe provided the initial spark for what has become my go-to, easiest-ever scratch macaroni and cheese. The genius lies in its simplicity. The creamy milk mixture requires just a quick spin in a blender or food processor to achieve perfect smoothness, but after that, the entire recipe is assembled directly in the baking pan. This minimal-effort assembly, combined with the magnificent no-boil macaroni benefit, truly sets it apart from traditional recipes and makes it a joy to prepare, even on the busiest weeknights.
The beauty of this method is that the dry pasta absorbs the flavorful milk and cheese mixture as it bakes, resulting in perfectly al dente macaroni that’s infused with rich, cheesy goodness from the inside out. No more juggling boiling pots, draining pasta, or making a separate cheese sauce. This streamlined approach means less cleanup and a more enjoyable cooking experience, culminating in a dish that tastes like you spent hours on it.
The Secret to Creaminess: Cottage Cheese and Customizable Additions
While I have my preferred way of preparing this delicious mac and cheese, the recipe is wonderfully forgiving and offers ample room for your culinary creativity. The addition of cottage cheese is my secret weapon for achieving an incredibly smooth, rich, and creamy texture. When pureed with the milk and spices, it melts seamlessly into the sauce, contributing a luscious body and a slight tang that elevates the flavor profile without being overtly “cottage cheese-y.” Plus, it adds a boost of protein, making this comfort food a little more substantial.
When it comes to cheese selection, feel free to use what you have on hand or experiment with your favorite blends. My usual choice is a robust combination of sharp cheddar for its classic, tangy flavor and a few slices of American cheese. Say what you will about processed cheese slices, but their melting properties are truly superior, contributing to that desirable gooey, velvety texture. However, the possibilities are endless! Consider adding a touch of Gruyère for nutty notes, Fontina for extra stretchiness, or even a smoky Gouda for a deeper flavor. A medley of cheeses can create a more complex and exciting taste experience. Don’t be afraid to mix and match; the goal is to use whatever cheese you genuinely enjoy.
Beyond the cheese, spices and other additions can further personalize your small batch mac and cheese. A pinch of paprika can add a hint of smoky warmth, while a dash of garlic powder or onion powder can deepen the savory notes. For those who like a little kick, a tiny amount of hot sauce or a sprinkle of red pepper flakes can provide a pleasant warmth. And if you’re looking to boost the protein even more, or simply love the texture, you can absolutely increase the amount of cottage cheese used, adjusting the milk slightly if needed to maintain desired consistency.
Update: For those who love the original full-batch version that inspired this recipe, Melissa Clark at The NYT recently shared a new version of their classic. This updated recipe promises an even creamier result, which could inspire further variations for larger gatherings!
Exploring Lower-Carb Options with Carbe Diem Pasta
For those mindful of their carbohydrate intake, there’s an exciting new option that allows you to enjoy mac and cheese with fewer carbs: Carbe Diem pasta. I’ve personally tried their spaghetti, and it’s surprisingly delicious and satisfying! I’m confident that their elbow macaroni, if available, would be an excellent substitute in this no-boil macaroni and cheese recipe. It opens up a world of possibilities for enjoying classic comfort foods while adhering to a lower-carb lifestyle.
A small adjustment might be necessary when using Carbe Diem pasta. Unlike traditional pasta, you may need to pre-boil these noodles briefly to ensure they reach the perfect al dente texture within the baking time. Always follow the package instructions for best results, as cooking times for low-carb pastas can vary. If you opt to use their spaghetti noodles for a fun, deconstructed mac and cheese experience, simply break them into smaller pieces and add them to the baking dish as you would with elbow macaroni. With a little experimentation, you can tailor this recipe to suit your dietary needs without sacrificing flavor or texture. This versatility makes the recipe even more accessible and enjoyable for a wider audience.
No Blender? No Problem! A Ricotta Alternative
Don’t have a blender or food processor, or simply don’t feel like washing one out? No worries! This recipe is incredibly adaptable. You can easily create a no-blender version by substituting ricotta cheese for the cottage cheese. Ricotta cheese is naturally smoother and softer, meaning it won’t require any blending or pureeing to achieve a creamy base for your mac and cheese.
Simply combine the ricotta cheese directly with the milk, dry mustard, cayenne, salt, and pepper in a bowl. Whisk everything together thoroughly until the mixture is well combined and relatively smooth. While the macaroni might not achieve the exact same silky-smooth consistency as when using pureed cottage cheese, the ricotta will melt beautifully into the sauce, creating a wonderfully rich and cohesive cheese mixture as it bakes. This simple swap ensures that anyone, regardless of their kitchen equipment, can enjoy this fantastic, easy small batch macaroni and cheese. It’s all about convenience and deliciousness!
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Recipe Card: Easy Small Batch No-Boil Mac and Cheese
Small Batch Macaroni and Cheese (No Boil)
Anna
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Ingredients
- 1 tablespoon butter for greasing the pan (or use cooking spray)
- ⅔ cup cottage cheese or ricotta cheese
- 1 cup whole milk
- ½ teaspoon dry mustard (can omit or leave out if you don’t like)
- 1 pinch cayenne pepper
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 6 oz shredded or grated cheese, use your favorite blend of cheddars or add some Provolone, etc. You can use up to 8 oz for extra cheesiness.
- ¼ pound elbow pasta, uncooked
Instructions
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Preheat your oven to 375°F (190°C). Prepare a 9×5 inch loaf pan by thoroughly greasing it with butter or spraying it with cooking spray. This prevents sticking and ensures easy removal.
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In a blender or food processor, combine the cottage cheese (or ricotta if using the no-blender method), whole milk, dry mustard, a pinch of cayenne, salt, and black pepper. Blend until the mixture is completely smooth and creamy. This step is key to the luscious texture.
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Place the uncooked elbow macaroni evenly in the prepared loaf pan. Reserve approximately ¼ cup of the shredded cheese for topping later. Add the remaining shredded cheese to the loaf pan with the dry macaroni. Pour the blended milk mixture over the macaroni and cheese. Stir everything together gently to ensure the macaroni is fully coated and submerged in the liquid. Cover the loaf pan tightly with aluminum foil.
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Bake the covered macaroni and cheese for 30 minutes. After 30 minutes, carefully remove the foil, stir the mixture well to redistribute the pasta and cheese, and then return it to the oven uncovered for another 30 minutes. Approximately 15 minutes before the macaroni is fully cooked (around the 45-minute mark of total baking time), sprinkle the reserved ¼ cup of cheese over the top for a golden, bubbly crust. The total cook-time will be 1 hour.
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Once baked, remove from the oven and let it rest for about 8-10 minutes before serving. This resting period allows the cheese sauce to set and the flavors to meld, preventing a watery consistency. This recipe yields 3 to 4 generous side dish servings or 2-3 main course servings.
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**Tip for Milk Substitution:** If you don’t have whole milk, you can substitute 1 cup of 2% milk minus 1 tablespoon, then add in 1 tablespoon of heavy cream. This helps maintain the richness and fat content crucial for a creamy sauce, if you happen to have cream on hand.
Notes
Serving Suggestions: This small batch mac and cheese is fantastic as a standalone meal, but it also makes an excellent side dish. Pair it with a crisp green salad, grilled chicken, roasted vegetables, or a simple side of steamed broccoli for a complete and satisfying meal.
Make Ahead & Storage: You can assemble this mac and cheese up to a day in advance. Simply prepare it up to step 2 (before baking), cover tightly with foil, and refrigerate. When ready to bake, add about 15-20 minutes to the initial covered baking time, or allow it to come to room temperature for 30 minutes before baking as directed. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk to restore creaminess if needed.
Troubleshooting: If your macaroni seems a bit undercooked after the initial baking time, ensure your foil was truly tight, or consider adding a couple of extra tablespoons of milk before the final uncovered bake. If it seems too dry, a splash more milk during the final stir can help. For an extra golden-brown top, you can briefly place it under the broiler for 1-2 minutes after sprinkling the final cheese, but watch it very carefully to prevent burning.
Nutrition