No Boil Mac and Cheese Bake

I’m a sucker for trying any ‘no boil’ recipe and freezing it in bulk. I’ve adapted this no cook recipe to make it freezer-friendly and easy to have a fuss free meal. This is for all my casserole friends out there. Feel free to kick this recipe up a notch and add your own protein, such as, nitrate-free hot dogs (kiddos would love) or leftover ham, chicken or turkey pieces. It’s a one dish meal you can thaw and throw in your oven without dirtying a single dish if you’ve planned your freezer menu accordingly.

This is another no cook, easy ministry meal to bless another family. Add salad and bread and you’ve got a hearty homemade meal. Want another no cook option? Try my no boil freezer manicotti, our most popular recipe on the blog!

Slightly adapted for freezing from Plain Chicken

No Boil Mac and Cheese Bake


  • 2 cups elbow macaroni (I use whole grain blend, like Barilla)
  • 1 cup milk
  • 1 cup water
  • 2 cups low sodium chicken broth
  • 4 cups shredded cheese (sharp is great, but use what you have)
  • 8 oz softened light cream cheese, cubed
  • 1/2 tsp. onion salt
  • 1/2 tsp. dry mustard; optional
  • 1/4 tsp. ground pepper
  • 1/2 c white whole wheat flour


  1. In a blender, pulse together all the ingredients except macaroni and shredded cheese.
  2. Pour macaroni into a 9x13 baking dish. Cover with cheese sauce.
  3. Make sure all the pasta is covered with the liquid by pressing the noodles to the bottom.
  4. Sprinkle with shredded cheese.
  5. Spray underside of foil with cooking spray if it touches cheese.
  6. Freezer Prep: Label foil with baking instructions: Thaw 24 hours, add 3/4 cup water, bake tightly covered at 375 degrees for 45 minutes or until pasta is al dente. Remove foil, bake additional 10 minutes if desired.
  7. Bake 30-40 minutes if fresh, not frozen. Check for pasta for doneness.
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revised 4/10 *I updated the recipe by using a blender to make a smoother cream cheese sauce without lumps;)

The leftovers are thick like a casserole chunk. Add a splash of milk or water to loosen the noodles and enjoy mac and cheese for two to three days. Or refreeze cooked single size portions.

How do you like your mac and cheese?

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  1. Heather Roberson says:

    I love your web-site. I love to bake and cook for family and friends too. In this recipe do I need all-purpose or self rising flour,


  2. Brandette W. says:


    You rule again! We had this for dinner tonight and it was fantastic and so easy. After a day of grocery shopping and running after a toddler, this was a very quick and easy meal to prepare. I was really worried it would not bake the noodles, but low and behold it surely did.

    I halved the recipe since it was just for my husband, our toddler and myself. It was plenty and has been added to my recipe box.

    I have been loving so many of your recipes, you have our tastes in mind and seem to like cooking like I do…with lots of love but with easy, frugal, delicious eats. I know I keep “bugging” you with my comments recently, but I just wanted you to know how much I love your blog and your recipes. All the work you put into this is surely loved by so many. Bless you for blessing us with your hospitality and recipes. Thank you!

  3. If you bake this without freezing, do you still need to add the 3/4 cup water before baking? I want to try this recipe this week. I plan to make the whole batch, but eat half the day I make it and freeze the other half.

  4. Tuleshia Morris says:

    Can this be made in a crockpot?

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