No-Boil Baked Mac and Cheese

Name: No-Boil Baked Mac and Cheese
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 4 cups cottage cheese (32 oz); 2 cans (12 oz each) evaporated milk; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 8 cups shredded cheddar cheese (32 oz); 1 package (1 lb) uncooked elbow macaroni; 1/2 cup from 1 box Progresso™ Plain Panko Crispy Bread Crumbs; 2 tablespoons butter, cut into 1/4-inch cubes

Prep time:10 min
Total time:1 hr 10 min
Ingredients:8
Servings:8

By Created by Kyra(Opens in a new tab)Updated 07/15/2025

No-Boil Baked Mac and Cheese

Prep time:10 min
Total time:1 hr 10 min
Ingredients:8
Servings:8
Calories per serving:

This mac is a dream come true. It's quick to throw together and will help you hit your daily protein goals. The secret is blending cottage cheese as the base of the sauce while keeping those oozy, cheesy, decadent mac vibes. And the best part? The pasta cooks right in the sauce as it bakes, so no need to boil it first. Think of this baked mac n cheese recipe for your next bbq or dinner party; it feeds a crowd with no extra work.

Recipe Ingredients

You'll just need a short list of ingredients to make this no-boil baked mac and cheese.

Cottage Cheese: The protein-packed hero of this recipe! Any type of cottage cheese will work, but we prefer whole milk.

Evaporated Milk: The concentrated milk proteins add creaminess and help emulsify the sauce. This keeps the sauce from separating while it bakes, so the finished mac has a silky texture. Don't confuse evaporated milk with sweetened condensed milk.

Cheddar Cheese: We chose sharp cheddar cheese for a classic flavor. This recipe calls for pre-shredded cheese, which we absolutely recommend based on the large amount needed.

Elbow Macaroni: We’ve only tested this recipe with elbow macaroni, but you can experiment with other short pasta shapes. Just be aware that cooking time may vary.

Progresso™ Plain Panko Crispy Bread Crumbs: Panko has a larger, airier crumb than regular bread crumbs, and they create a crunchy golden topping for this mac.

Other Ingredients You’ll Need: salt, pepper, and butter.

How to Make No-Boil Baked Macaroni and Cheese

Here’s a preview of how to make this no-boil macaroni and cheese. Follow the recipe for more!

1. Make the Sauce

Blend cottage cheese with evaporated milk until smooth. This transforms them into the creamy base of the cheese sauce.

2. Add the Cheese and Pasta

In a very large bowl, mix together the elbow macaroni, sauce, and shredded cheese. This is a no-boil recipe, so you can add your uncooked elbow macaroni directly to the sauce (no need to boil it ahead). Add the cheese and mix well.

3. Start Baking

Add the mixture to the prepared baking dish, cover, and bake.

4. Top and Finish

Uncover the baking dish, sprinkle with bread crumbs, and dot with butter. Continue baking until bubbly and golden brown. Ovens vary, so if your mac topping needs more time to get crispy and golden, give it a quick broil for some extra browning.

How to Store (and Reheat) No-Boil Baked Macaroni and Cheese

Here’s what to do with your leftover baked mac n cheese.

Refrigerator

Transfer leftovers to an airtight food storage container, and store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.

Freezer

Freeze individual portions in a resealable freezer bag or airtight food storage container.

Reheating

Thaw any frozen portion in the refrigerator before reheating.

To Reheat in the Oven: Add macaroni and cheese to an oven-safe plate or baking dish, and cover tightly with foil. Heat in the oven at 350°F for 15 to 20 minutes or until mac n cheese is hot and at least 165°F in the center (use a food thermometer).
To Reheat in the Microwave: Heat covered with a microwave-safe cover or plate at medium-high heat for 2 to 3 minutes, until steaming.