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The Weekend Chef

Weekend Chef: Easy, Creamy, Mac and Cheese

Posted 10:53pm on Thursday, Oct. 11, 2012

There is nothing better than homemade mac and cheese, but have you checked out what people are putting in mac and cheese lately? We are talking Lobster Mac, truffle mac, 9 cheeses... When did Mac and cheese get so fancy and complicated? I will admit that I have dabbled a little on the mac and cheese “wild side” and tried using cheeses like Gruyere, but sometimes you just want something simple and easy.

So here is a super easy mac and cheese recipe that I have been playing around with that uses raw macaroni instead of being cooked or par boiled.

I am also using all the main ingredients in their pre-packaged size amounts, the idea is to be able to make this with just a pan and a spoon on the grill (or at a tailgating party) with no need to measure things out or boil the pasta. Of course you can always fix it in the oven, I am just more of a grill kind of guy when it comes to cooking.

“No-Boil” Mac and Cheese

I picked up all my ingredients at Walmart. You can substitute other types of cheeses, just keep the sizes the same.

  • 1 12oz. bag of Skinner Large Elbows macaroni
  • 1 8oz. bag of Velveeta shreds
  • 1 8oz. bag of Kraft Triple Cheddar with a touch of Philadelphia
  • 1 8oz. bag of Cheddar cheese
  • 1 8oz. container of sour cream
  • 1 quart milk (4 cups)
  • ½ stick of butter
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon of mustard
  • 2 teaspoons of salt
  • 2 teaspoons fresh cracked pepper
  • 1 to 2 tablespoons of paprika

Preheat grill or oven to 350ºF. If using a grill, be sure to always keep the grill lid closed so that the grill keeps its heat.

In a large pan/baking dish add butter and place pan in the grill for a couple of minutes to melt butter. Once butter is melted, take the pan off grill (be careful, the pan will be hot) and set on counter/table on top of a dishtowel.

Add uncooked macaroni and stir into the butter with spoon. Try to work some of the macaroni up the sides of the pan to help coat the pan with butter.

Add sour cream and stir till it's evenly distributed with the macaroni.

Add the bag of Velveeta shreds, the bag of Kraft Triple Cheddar, Worcestershire sauce, chili powder, garlic powder, mustard, salt and pepper. Stir till everything is evenly mixed. You should have one bag of cheddar cheese, milk and paprika left over.

Add milk and stir again. Cover with lid or foil and place in grill or oven.

Let cook covered till all the milk is absorbed into the macaroni, about 50 minutes.

Remove pan from grill (be careful, the pan will be hot) and set on counter/table on top of a dishtowel. Remove lid. Also, be sure to close the lid on the grill so it will stay hot.

Evenly cover the top of the macaroni with the last bag of cheddar.

Sprinkle some paprika on top of the cheese, this will add color and a little smoky flavor. Return uncovered pan to grill for 10 minutes or until the cheese on top melts.

Remove from grill and let mac and cheese cool for 10 minutes before serving.

My batch of mac and cheese turned out very creamy and the pasta was cooked perfectly. I would have never guessed that it wasn't boiled first. The cheese topping had the right amount of gooey cheese, plus the paprika added some nice color.

Best of all, there was only one pan to clean up!

Be sure to check out the slideshow above for step-by-step pictures.

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