Macaroni and Cheese is Food Critic’s favorite food. He requests it for every holiday meal and on any special occasion where he gets to choose the menu. He’s a Mac and Cheese Addict, and he’s pretty picky about his Macaroni and Cheese, too. He is a huge fan of my traditionally made “Macaroni and Cheese Cake” which is what he calls macaroni and cheese that’s baked in the oven in a 9 X 13 inch pan, so I was nervous about trying to make macaroni and cheese without first boiling the noodles.
He has loved each of these recipes, and I love that I can skip the extra step of having to boil the noodles first. It may not seem like much, but being able to skip that one step is a huge time saver.
Here are our three different ways to make Macaroni and Cheese:
In the Oven:
This is a great recipe for macaroni and cheese because it uses canned milk in place of regular milk which makes it a great recipe for using pantry staples. It’s also simple to assemble, and it’s Food Critic approved. You’ll love this recipe.
In the Pressure Cooker:
This recipe for macaroni and cheese works well in my first pressure cooker, but it doesn’t work as well in the Instant Pot. This could probably be remedied by the addition of more water, but I haven’t tried it. I just use my other pressure cooker when I want to make macaroni and cheese. This recipe was the first No Boil recipe that I created, and it’s a huge hit with our family, and I make it often. I do, however, usually finish it under the boiler for a couple of minutes to get that crunchy, cheesy top that Food Critic likes so much.
In the Slow Cooker:
The slow cooker is a great way to make a variety of dishes. We love this slow cooker macaroni and cheese recipe, but it only takes about 3 hours to cook, so I can’t put it on in the morning and have it ready when I get home from work. Maybe if I had a programmable slow cooker, this would work, but…. This is a simple and delicious recipe that’s a great family favorite. I do miss the crunchy edges though. This one is soft and creamy throughout.
Those are our three recipes for macaroni and cheese that can be put together without boiling the noodles first. I use all of these recipes, depending upon what’s going on in our household. I love the pressure cooker recipe on holidays when I’m doing a lot of other cooking in the oven, but on a cold winter’s day, I’ll choose the baked recipe because it seems like baking on cold days helps to warm up the house. The baked macaroni and cheese recipe is also a great accompaniment to roasted meats or sheet pan dinners since both of them can hang out in the oven together while you’re doing something else.
Which of these recipes do you think suits your cooking style? Let us know by leaving a comment below.
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