No-Boil Mac and Cheese That Comes Out Creamy Every Time

Creamy, cheesy, and baked until golden, this one-pot mac and cheese skips all the usual steps. No boiling noodles, no stovetop, and no roux. Just stir everything together and let the oven do the work. The secret ingredient? Cottage cheese, which melts right into the sauce for a smooth, rich texture you can count on every time.

Southern Baked Mac and Cheese with Cottage Cheese (No Roux)

This recipe skips the stovetop. No roux. No boiling noodles. Just toss it all in one dish and let the oven work its magic.

Yep, you don’t even cook the pasta first. I know. I was skeptical too. But it works.

If I could only eat one comfort food for the rest of my life, it would probably be mac and cheese. It’s warm, cheesy, and familiar. Everyone has their special version. Maybe it’s one that cooks in a slow cooker, or a gooey Southern baked version. But if you haven’t tried making mac and cheese with cottage cheese baked right in? Oh wow. Game changer.

It’s creamy. It’s cheesy. It’s shockingly low-effort. And thanks to the cottage cheese, it’s even smoother than your average baked mac. Not to mention it sneaks in a bit of protein while keeping things super yummy.

Wait, cottage cheese in macaroni and cheese?

I know, it sounds a little weird at first. But blended up with whole milk, and cheddar, it turns into this wonderful pasta dish. It gives it body without making it heavy.

And, if you forget to stir halfway through? I’ve done that more times than I want to admit. Still turns out great. It’s that forgiving.

What You’ll Need

Here’s what you’ll need for the magic to happen. I’ve listed the key players below, but check the recipe card for full amounts and instructions.

• Uncooked pasta – Elbows are classic, but rotini, cavatappi, or any curly shape work great. They trap the cheese like little spirals of joy.
• Cottage cheese – Blended smooth, it makes the sauce ultra creamy.
• Whole milk – Gotta go full-fat here. Skim won’t cut it.

Let’s Make It: Mac and Cheese with Cottage Cheese

Step 1: Mix it

Step 2: Bake

Let it rest for about 15 minutes before digging in.

A Few Helpful Notes

• Freezes well in portions. Just defrost and reheat with a splash of milk to loosen it up.
• If you’re short on time but still want the creaminess, you can use this stovetop version with evaporated milk instead. It’s also one-pot.
• You can make it ahead, just prep everything and refrigerate before baking. Let it come to room temp before sticking it in the oven.

If you’ve got a casserole dish and a blender (or a strong stirring arm), you’ve got everything you need to pull this off. It’s hands-off, and way better than anything from a box.

I’ve been making this for lazy weekends, busy weeknights, and even as a side for cookouts. It disappears every time. No one guesses it has cottage cheese.

Tools That Make This Mac and Cheese Creamy (Not Dry or Gritty)

If you want this mac and cheese to turn out creamy and smooth, not dry or grainy, the dish and tools you use actually matter more than you’d think.

A good baking dish cooks evenly so the edges don’t dry out before the center is done, and blending the cottage cheese properly is what gives this sauce that silky texture instead of something lumpy.

These are the ones I use:

• Pyrex 9×13 Glass Baking Dish – This is what I use because it heats evenly and keeps the edges from overcooking before the center is creamy.
• Cuisinart Food Processor – Blending the cottage cheese is what makes this sauce smooth instead of lumpy, this is what I use to get that creamy texture.
• Pyrex Glass Mixing Bowl Set – Great for mixing everything together before baking, I use these constantly.
• Aluminum Sheet Pan – I like to place the dish on a sheet pan while baking so it catches any overflow and makes it easier to handle.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

No-Boil Mac and Cheese That Comes Out Creamy Every Time

Author: Barbara Curry

Creamy, cheesy, and baked until golden, this one-pot mac and cheese skips all the usual steps. No boiling noodles, no stovetop, and no roux. Just stir everything together and let the oven do the work. The secret ingredient? Cottage cheese, which melts right into the sauce for a smooth, rich texture you can count on every time.

4.82 from 11 votes

Print Pin

PREP: 15 minutes minutes

COOK: 1 hour hour

TOTAL: 1 hour hour 15 minutes minutes

Servings: 8

Equipment

Baking Dish

Ingredients

 

1x2x3x

• ▢ 2 tablespoons butter, divided softened
• ▢ 1 cup cottage cheese
• ▢ 2 cups whole milk
• ▢ 1 teaspoon dry mustard
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 8 ounces sharp cheddar cheese grated
• ▢ 8 ounces mild cheddar cheese grated
• ▢ 8 ounces elbow pasta uncooked

Instructions

 

• Preheat oven to 375º. Butter a 2 quart baking dish.
• In a food processor or blender, mix together 1 tablespoon butter, cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper until well blended. Once blended, add all but ¼ cup cheese and blend just a bit more.
• Pour into a large bowl and add uncooked pasta. Combine and pour into the prepared pan, cover tightly with aluminum foil and bake for 30 minutes.
• Uncover and stir, sprinkle with reserved cheese and dot with 1 tablespoon of butter. Bake uncovered for 20 minutes until browned. Let cool at least 15 minutes before serving.

Video

Barbara’s Tips + Notes

• Don’t forget to stir this half way through.
• If you don’t have a food processor, you can mix with an emersion blender or hand mixer or just stir.
• You can freeze left-overs and reheat in microwave or oven.

Nutrition

Calories: 423kcal | Carbohydrates: 26g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 646mg | Potassium: 227mg | Fiber: 1g | Sugar: 5g | Vitamin A: 791IU | Calcium: 505mg | Iron: 1mg

Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!