This is my true “I don’t know what to make” dinner: a no-boil, oven-baked mac and cheese that starts by pouring cold whole milk right over dry elbow macaroni in a ceramic casserole dish. With just three pantry staples—cheese, butter, and salt—plus the pasta and milk, you get a creamy, cozy meal without dirtying extra pots. It’s the kind of simple, small-town comfort food I grew up with and now lean on for busy weeknights and last-minute get-togethers.
Serve this mac and cheese straight from the ceramic dish with a big spoon and let everyone help themselves. It pairs nicely with a simple green salad, steamed broccoli, or roasted carrots to balance the richness. For a heartier plate, add grilled or baked chicken, smoked sausage, or a side of sliced ham. A bowl of fruit on the table—grapes, apple slices, or berries—also makes it feel like a complete family meal.
Oven Baked 5-Ingredient No-Boil Mac and Cheese
Ingredients
2 cups dry elbow macaroni
3 cups cold whole milk
2 cups shredded sharp cheddar cheese, loosely packed
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt (plus more to taste)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium ceramic casserole dish (about 2 to 2.5 quarts) with a little butter or nonstick spray so the pasta doesn’t stick.
Pour the dry elbow macaroni evenly into the bottom of the ceramic casserole dish, spreading it into an even layer so it cooks uniformly.
Sprinkle the kosher salt over the dry pasta, then scatter the butter pieces evenly across the top so they can melt down into the milk and pasta as it bakes.
Pour the cold whole milk slowly and evenly over the dry macaroni in the dish, making sure all the pasta is moistened and mostly submerged. Gently press any pieces that are sitting on top down into the milk with the back of a spoon.
