- Baking Sheet: Essential for evenly baking your no-boil mac and cheese dish in an oven, such as a 13x9" Aluminum or Non-Stick Baking Pan.
- Oven-Safe Ramekin: Ideal for individual servings of no-boil mac and cheese that can be baked directly within these ramekins.
- Silicone Baking Mat: Prevents sticking and eases the removal of baked mac and cheese from pans or ramekins.
- Parchment Paper Sheets (non-stick): Used for lining pans or ramekins, facilitating easy cleanup after preparing no-boil dishes like mac and cheese.
- Food Processor: Potentially useful in a recipe process for tasks such as shredding cheese quickly or chopping additional ingredients.
- Sharp Chef’s Knife and Cutting Board: Essential tools for prepping vegetables that may be part of a no-boil mac and cheese dish.
- Medium Saucepan with Lid: Useful if any sauces or creams need to be cooked as part of variations in the recipe for no-boil mac and cheese.
- Mixing Bowls (Various Sizes): Utilized for mixing ingredients before baking, different sizes may offer convenience during preparation stages.
- Measuring Cups and Spoons: Ensure accurate measurements of ingredients, crucial for achieving the right cheese sauce to pasta ratio in no-boil mac and cheese dishes.
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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