No-Boil Sheet Pan Mac and Cheese

What if we told you that you can make baked mac and cheese without ever boiling a pot of water? That’s right — this no-boil sheet pan mac and cheese is the ultimate easy comfort food recipe. No fuss, no mess, and no waiting for pasta to cook separately.

Everything — the pasta, the cheese, the milk, and the seasoning — cooks together on one sheet pan in the oven. The result? A golden, crispy-topped mac and cheese with a creamy, tender center and those irresistible crunchy edges that everyone fights over.

Perfect for busy weeknights, holiday gatherings, potlucks, and feeding a crowd, this recipe delivers both convenience and flavor.

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Why You’ll Love This Recipe

• No boiling required: The pasta cooks directly in the cheesy sauce as it bakes.

• Sheet pan magic: Thinner layers mean more crispy edges and browned cheesy bites.

• Feeds a crowd: Ideal for family gatherings, parties, and holidays.

• Fewer dishes: Mix, bake, serve — all in one pan.

• Customizable: Add-ins, different cheeses, or spices all work beautifully.

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Ingredients

For the Mac and Cheese

• 1 pound elbow macaroni (uncooked, NOT pre-cooked)

• 4 cups whole milk

• 2 cups heavy cream (or half-and-half for a lighter version)

• 4 tablespoons unsalted butter, melted

• 4 cups shredded sharp cheddar cheese

• 2 cups shredded mozzarella or Monterey Jack cheese

• ½ cup cream cheese, softened (optional for extra creaminess)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional for flavor and color)

For the Crispy Topping

• 1 ½ cups shredded cheddar or Colby Jack cheese

• ½ cup panko breadcrumbs (optional for crunch)

• 2 tablespoons melted butter

Optional Garnish

• Chopped parsley or chives

• Sprinkle of paprika for presentation

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Step-by-Step Instructions

Step 1: Preheat and Prepare the Sheet Pan

1. Preheat your oven to 400°F (200°C).

2. Lightly grease a half sheet pan (about 18×13 inches) with butter or nonstick spray.

3. Make sure the pan has a rim at least 1 inch high — this will hold in the creamy sauce as it bakes.

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Step 2: Combine Dry Ingredients

1. Add the uncooked pasta directly to the prepared sheet pan.

2. Sprinkle in salt, garlic powder, onion powder, black pepper, and smoked paprika.

3. Mix the dry pasta and seasonings evenly across the pan.

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Step 3: Add Liquids and Cheese

1. Pour the milk and heavy cream evenly over the pasta.

2. Scatter the butter pieces and cream cheese (if using) over the top.

3. Add 4 cups of shredded cheese directly to the pan and gently stir everything together until combined.

4. The mixture will look loose — that’s exactly right. The pasta will absorb the liquid as it bakes.

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Step 4: Cover and Bake

1. Tightly cover the sheet pan with foil to trap steam.

2. Bake for 25–30 minutes, or until the pasta is tender when tested with a fork.

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Step 5: Uncover and Add Topping

1. Remove the foil and gently stir to ensure the sauce is evenly distributed.

2. Sprinkle the remaining cheese and breadcrumbs on top.

3. Drizzle melted butter over the top layer for golden crispiness.

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Step 6: Bake Until Golden

1. Return the pan to the oven, uncovered.

2. Bake for another 10–15 minutes, until the top is bubbly and golden brown.

3. If desired, broil for 1–2 minutes at the end for extra crispy edges.

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Step 7: Rest and Serve

1. Let the sheet pan mac and cheese rest for 5–10 minutes to allow it to set.

2. Slice or scoop into portions and serve warm.

3. Garnish with fresh parsley or a sprinkle of paprika for color.

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Why a Sheet Pan Works Perfectly

Using a sheet pan for mac and cheese isn’t just clever — it’s transformative. The wider, shallow shape allows the pasta to cook evenly in the sauce while developing more of that coveted crispy baked crust.

Every bite has the best of both worlds: creamy center, golden edges, and cheesy bites throughout.

Plus, it’s ideal for serving a crowd — no deep dish scooping required!

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Pro Tips for Perfect No-Boil Sheet Pan Mac and Cheese

• Use enough liquid: The milk and cream combination hydrates the pasta and creates a rich sauce.

• Cover tightly at first: This step is crucial to let the pasta steam and cook properly.

• Stir halfway: Helps ensure even cooking and prevents dry edges.

• Broil briefly at the end: For those irresistible golden brown edges.

• Grate your own cheese: Freshly shredded melts smoother and creamier than pre-shredded.

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Flavor Variations

Three-Cheese Blend

Combine cheddar, Gruyère, and mozzarella for a rich, restaurant-quality flavor.

Spicy Kick

Add diced jalapeños, cayenne powder, or a drizzle of hot sauce before baking.

Veggie Boost

Stir in roasted broccoli, spinach, or caramelized onions for extra flavor and texture.

BBQ-Inspired

Mix in shredded chicken and a spoonful of BBQ sauce for a smoky twist (no pork).

Italian Style

Use mozzarella, Parmesan, and Italian herbs — then sprinkle with breadcrumbs mixed with oregano.

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Serving Suggestions

This sheet pan mac and cheese shines as a side or main dish. Serve it with:

• Roasted or grilled chicken

• Baked fish or shrimp

• Green salad with tangy vinaigrette

• Steamed or roasted vegetables

• Cornbread or garlic toast

It’s also perfect for holiday buffets, picnics, and potlucks since it stays warm for a long time and slices easily for serving.

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Make-Ahead and Storage

To Make Ahead:

• Assemble everything on the sheet pan, cover, and refrigerate for up to 24 hours before baking.

• Add an extra ½ cup milk before baking since pasta will absorb some liquid while resting.

To Store:

• Refrigerate leftovers in an airtight container for 3–4 days.

To Reheat:

• Warm in the oven at 350°F (175°C) for 15 minutes.

• Add a splash of milk before reheating to refresh the creaminess.

To Freeze:

• Freeze baked and cooled portions in airtight containers for up to 2 months.

• Reheat from frozen at 350°F until hot and bubbly.

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Frequently Asked Questions

Can I use a different type of pasta?
Yes! Cavatappi, shells, or penne work well. Avoid very large pasta shapes, which may take longer to soften.

Can I use only milk instead of cream?
Yes, but your sauce will be slightly lighter. You can also use evaporated milk as a rich alternative.

Why do I have to cover it at first?
Covering creates steam, helping the pasta cook evenly before the top crisps up.

Can I make this gluten-free?
Absolutely. Use gluten-free pasta and breadcrumbs. Just check that the pasta softens fully before uncovering.

My sauce looks thin — will it thicken?
Yes! The sauce will thicken as it cools and the pasta continues to absorb liquid.

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Why This Recipe Works

This no-boil sheet pan mac and cheese is the perfect blend of convenience and indulgence. By baking the pasta directly in milk and cheese, you skip the stove-top boiling and roux-making steps but still get creamy, cheesy perfection.

The sheet pan ensures crispy, caramelized edges — the best part of any baked mac and cheese — while the inside stays soft and luscious. It’s an effortless recipe that gives you maximum payoff for minimal effort.

No pots to drain, no complicated sauce, just mix, bake, and enjoy.

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Nutrition Information (Approximate per serving)