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No-Boil Baked Mac and Cheese

Skip the heavy pots and steamed-up kitchen for June's easy take on classic baked macaroni and cheese. A bath of cheesy sauce replaces boiling water as the cooking medium for dried pasta, resulting in a rich, creamy mac with less work and dishes. Loading the sauce with two types of cheese will make this dish a winner with kids, while ricotta and dry mustard add a touch of sophistication that keeps adults happy too.

Prep Time — 20 min
Cook Time — 55 min
Servings — 6
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Ingredients

1 tablespoon unsalted butter

1½ cups ricotta cheese

1 can evaporated milk

1 teaspoon dry mustard

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

8 ounces grated jack cheese

8 ounces grated cheddar cheese

8 ounces elbow macaroni

3 tablespoons panko bread crumbs

1 tablespoon grated Parmesan

1 tablespoon unsalted butter

2 tablespoons chopped parsley

Tools

measuring cups

measuring spoons

large bowl

spatula

small bowl

square baking pan

immersion blender

foil

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

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Grease the pan

Evenly rub 1 tablespoon butter along the bottom and sides of the baking pan.

1 tablespoon unsalted butter

square baking pan

Make the cheese sauce base

Place the ricotta, evaporated milk, dry mustard, onion powder, salt, pepper and garlic powder in a large bowl. If using a blender, place the ingredients in the blender.

1½ cups ricotta cheese

1 can evaporated milk

½ teaspoon onion powder

½ teaspoon salt

1 teaspoon dry mustard

¼ teaspoon black pepper

¼ teaspoon garlic powder

measuring spoons

measuring cups

large bowl

Blend the cheese sauce base

Blend the cheese sauce base with the immersion blender or in the blender until thoroughly combined. If using a blender, transfer the blended cheese sauce base to large bowl.

immersion blender

Add cheese

Add the grated jack and cheddar cheeses to the bowl and stir until combined.

spatula

8 ounces grated jack cheese

8 ounces grated cheddar cheese

Fold in the pasta

Stir in the macaroni and mix until all ingredients are thoroughly and evenly combined.

8 ounces elbow macaroni

Transfer the macaroni to the pan

Spread the macaroni and sauce in the prepared pan. Use a spatula to smooth the top and cover the dish with foil.

foil

Bake the covered macaroni

Place the covered pan on the middle shelf of the June Oven. Bake the mac 25 minutes. June will let you know when to remove the foil and add the topping.

Make the topping

While the macaroni bakes, combine the panko and grated Parmesan in a small bowl and set aside.

3 tablespoons panko bread crumbs

1 tablespoon grated Parmesan

small bowl

Remove the foil and add topping

When June notifies you, take the macaroni out of the June Oven and remove the foil. Sprinkle the topping evenly over the top of the macaroni and dot it with the cubed butter.

1 tablespoon unsalted butter

cheese and bread crumb topping

Bake the uncovered macaroni

Place the uncovered pan on the middle shelf of the June Oven. Bake the pasta 30 minutes, until it is tender and the top is golden. June will notify you when the macaroni is ready. If desired, follow directions on the June Oven to continue cooking.

Serve

Remove the macaroni from the June Oven and sprinkle it with chopped parsley before serving.

2 tablespoons chopped parsley

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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