Eats // No Boil Mac + Cheese
A few days ago, I found myself craving something hearty and comforting—perhaps it was the gloomy weather, or maybe it was the random assortment of ingredients lingering in my fridge that inspired me. There I was, staring at a pile of shredded chicken, some cream cheese, and a bit of shredded cheese, and suddenly, mac and cheese became my ultimate comfort food goal. The best part? This version required minimal effort and cleanup, which made it all the more appealing.
After texting a friend to borrow some pasta (because, honestly, who wants to brave the grocery store with three kids in tow?), I received a cheerful response from Carly confirming she'd share her rice pasta stash. Armed with her generous contribution, I was ready to dive into what turned out to be a simple yet satisfying meal.
The dish came together effortlessly, thanks to the no-boil method, and the flavors were incredible! If you're looking for a cozy, crowd-pleasing recipe, this one's definitely worth trying.
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**Ingredients**
- 1 (16 oz) package pasta (I used rice pasta shells, but any small pasta works)
- 1 cup milk
- 3 cups chicken broth
- 2-3 cups shredded cheese (your choice of variety)
- 8 oz softened cream cheese, cubed
- 2 cups shredded chicken, cooked (optional)
- 1 tsp dry mustard
- Freshly ground pepper and salt to taste
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**Instructions**
Preheat your oven to 375°F. In a large mixing bowl, combine all the ingredients thoroughly. Transfer the mixture to a generously greased, deep casserole dish, pressing the pasta down so it’s fully submerged in the liquid.
Bake uncovered for 30-40 minutes, or until the pasta is tender. Sprinkle a bit of freshly grated Parmesan cheese on top before serving.
This recipe is slightly adapted from [here](#).
If you’re anything like me, you probably have a go-to comfort food recipe that never fails to hit the spot. What’s yours? Drop me a comment—I’d love to hear!
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