This creamy no-stir mac and cheese is my holy grail recipe—I melt 2 tablespoons butter in a 9×13 pan, dump in 2 cups raw elbow macaroni, top with 3 cups sharp cheddar, then pour a mixture of 4 cups whole milk and 1 beaten egg over everything without stirring one damn bit, bake at 350°F for an hour, and boom—creamy perfection that’ll make you question why you’ve been slaving over stovetop versions when there’s so much more to master.

Why You’ll Love this Creamy No-Stir Mac and Cheese

Look, I’ve tried every damn mac and cheese recipe under the sun — the stovetop versions where you’re stirring like a maniac praying the cheese doesn’t clump, those fancy-schmancy roux-based ones that take forever and dirty every pot in your kitchen, even those sad boxed affairs that taste like orange sadness — but this creamy no-stir version?

This is pure freaking magic. You literally dump everything in a pan, walk away for an hour, and come back to the creamiest, most ridiculously good mac and cheese that’ll make you question every cooking decision you’ve ever made.

What Ingredients are in Creamy No-Stir Mac and Cheese?

This creamy no-stir mac and cheese is basically a miracle wrapped in melted cheese, and the best part is that you probably already have everything you need sitting in your kitchen right now.

We’re talking about the kind of simple ingredient list that makes you wonder why you’ve been making cooking so complicated all these years, the kind that proves sometimes the most magical things happen when you just trust the process and let science do its thing.

• 2 tablespoons butter
• 2 cups raw macaroni
• 3 cups sharp shredded cheese
• 4 cups milk
• 1 egg

Now, let’s talk about these ingredients for a hot second because even though this list looks almost too simple to work, each one plays a vital role in creating that dreamy, creamy texture we’re after.

The sharp cheese is absolutely non-negotiable here — don’t even think about using mild cheddar or some weird cheese blend because you need that tangy bite to cut through all that richness.

Make sure your macaroni is the real deal elbow pasta, not some fancy shape that thinks it’s too good for comfort food, and when it comes to the milk, whole milk is your friend — this isn’t the time to go all health-conscious with skim milk because we need that fat content to create the creaminess that makes this dish legendary.

How to Make this Creamy No-Stir Mac and Cheese

Making this creamy no-stir mac and cheese is almost laughably simple, which honestly makes me a little suspicious every time I do it. You start by melting 2 tablespoons of butter directly in your 9 x 13 inch baking pan – yes, right in the oven while it preheats to 350°F.

Once that butter is melted and coating the bottom, you’ll sprinkle 2 cups of raw macaroni evenly across the pan, followed by 3 cups of sharp shredded cheese. Now here’s where your brain might start arguing with the recipe: you absolutely don’t mix anything together. I know, I know, it feels wrong to leave those sad little pasta tubes just sitting there naked under a blanket of cheese, but trust the process.

The magic happens when you whisk together 4 cups of milk with one beaten egg and pour this mixture right over everything in the pan. If you’re making this recipe regularly, a professional stand mixer can help you achieve the perfect consistency when whisking the milk and egg mixture. Again, and I can’t stress this enough, don’t mix. Your hand might twitch toward a spoon, your instincts might scream that surely we need to stir something, but resist.

The beauty of this recipe lies in letting everything just sit there and do its thing. Pop that pan into the oven for a full hour, and during that time the milk will slowly cook the pasta while the cheese melts into submission, creating layers of creamy goodness that somehow organize themselves without any help from you. It’s like culinary magic, except the kind that actually works and doesn’t require you to chant over a bubbling cauldron.

Creamy No-Stir Mac and Cheese Substitutions and Variations

Now that you’ve mastered the basic technique, let’s talk about how you can absolutely mess around with this recipe because honestly, the beauty of no-stir mac and cheese is that it’s basically bulletproof.

I’ve thrown in bacon bits, diced jalapeños, even leftover rotisserie chicken—whatever’s cluttering my fridge, lor.

Sharp cheddar’s my go-to but mixing in gruyere or smoked gouda makes you feel damn fancy.

Swap regular milk for heavy cream if you’re feeling extra, or use different pasta shapes—penne, shells, whatever.

Just don’t use those weird gluten-free noodles unless you absolutely have to.

What to Serve with Creamy No-Stir Mac and Cheese

Look, mac and cheese is basically a carb bomb wrapped in dairy heaven, so you need sides that’ll cut through all that richness without making you feel like you’re gonna slip into a food coma before 8pm.

I’m talking crispy bacon—because duh, everything’s better with pig candy—or some tangy coleslaw that’ll cleanse your palate between forkfuls.

Roasted broccoli works too, gives you that crunchy texture contrast and makes you feel slightly less guilty about inhaling a pound of cheese.

Hell, even a simple green salad saves your digestive system from complete surrender.

Final Thoughts

When you’ve mastered this ridiculously simple no-stir mac and cheese, you’ll feel like some kind of kitchen wizard even though you literally just dumped stuff in a pan and walked away—which honestly is the best kind of cooking because who’s time to stand around stirring things like we’re auditioning for a cooking show.

This recipe’s gonna become your go-to comfort food, trust me. It’s creamy, cheesy perfection that requires zero babysitting, and frankly that’s the level of cooking commitment I can actually handle on most days when life’s being a real piece of work.

Frequently Asked Questions

Can I Make This Mac and Cheese Ahead of Time?

I wouldn’t recommend making this ahead since it’s designed to bake fresh. The raw macaroni needs to absorb the milk during baking. You’ll get better texture preparing it right before serving.

How Do I Store Leftovers and How Long Do They Last?

I’ll store your leftovers in the refrigerator for up to four days in a covered container. I recommend reheating individual portions in the microwave, adding a splash of milk to restore creaminess.

Can This Recipe Be Doubled for a Larger Crowd?

I’d recommend doubling this recipe carefully since you’ll need a larger pan or two 9×13 pans. The cooking time might need adjustment, so I’d check for doneness around the hour mark.

Why Shouldn’t I Stir the Ingredients Before Baking?

I don’t want you stirring because the recipe relies on the milk and egg mixture gradually penetrating the dry pasta while baking, creating natural layers that develop into creamy texture.

Can I Freeze This Mac and Cheese After Baking?

I’d recommend freezing this mac and cheese after baking, but expect texture changes. I’ll wrap it tightly, freeze for up to three months, then thaw overnight before reheating carefully.