• 7 tablespoons unsalted butter, divided – Crucial for both the rich béchamel and the flavorful breadcrumb topping.
• 1/4 cup all-purpose flour – The essential thickening agent for our creamy sauce.
• 3 cups whole milk – Provides the ultimate creaminess and rich flavor to the béchamel.
• 3 cups water – Balances the richness of the milk, creating the perfect consistency for the pasta to absorb.
• 2 1/4 teaspoons kosher salt – Seasoning for the béchamel and the overall dish. Adjust to your taste.
• freshly ground black pepper to taste – Adds a subtle warmth and spice.
• 3/4 pound (12 oz) elbow macaroni – The classic choice for mac and cheese; its shape holds the sauce beautifully.
• 1 1/2 cups (4 ounces) Parmigiano Reggiano, freshly grated – Offers a sharp, savory depth that elevates the cheese flavor beyond mere comfort.
• 4 oz fresh bread, pulsed into 2 cups crumbs – The secret to an incredibly crisp, flavorful topping. Use day-old bread for best results.
• parsley, a largish bundle (about 1/2 cup chopped) – Fresh herbs add brightness and aroma to the breadcrumbs.
• 2 to 3 cloves garlic, minced – Infuses the breadcrumbs with a savory kick.
• 1/8 teaspoon kosher salt (for breadcrumbs) – Ensures the topping is perfectly seasoned.
• 1 cup (8 oz) fresh mozzarella, diced into small cubes – Melts into gooey pockets of deliciousness within the mac and cheese.

Instructions for the Perfect No-Boil Mac n’ Cheese

1. Prepare the Velvety Béchamel Sauce: Begin by preheating your oven to 400°F (200°C). In a large, heavy-bottomed saucepan, melt 4 tablespoons of unsalted butter over medium-high heat. Once melted and slightly shimmering, add the 1/4 cup of all-purpose flour, whisking constantly for about one minute. This creates a “roux,” which is the foundation for our béchamel. Slowly pour in the 3 cups of whole milk and 3 cups of water, continuing to whisk vigorously to ensure there are no lumps and to scrape any flour-butter mixture from the bottom of the pan. Bring this mixture to a gentle boil, then immediately reduce the heat to a low simmer. Stir in 2 1/4 teaspoons of kosher salt and a generous amount of freshly ground black pepper to taste. Allow the sauce to simmer for approximately 10 minutes, stirring occasionally, until it begins to barely thicken – it should lightly coat the back of a wooden spoon. Remember, it will feel quite thin, which is exactly what we want for the pasta to absorb properly during baking. Remove the béchamel from the heat.
2. Combine Pasta and Sauce for Baking: Take a 9x13x2-inch baking dish. Pour the uncooked 3/4 pound (12 oz) elbow macaroni directly into the dish. There is absolutely no need to pre-cook the macaroni in this recipe; that’s the beauty of the no-boil method! Sprinkle the 1 1/2 cups (4 ounces) of freshly grated Parmigiano Reggiano over the uncooked pasta. Now, carefully pour the warm, prepared béchamel sauce over the macaroni and cheese mixture. At this stage, it will appear as if there is an excessive amount of liquid for the amount of pasta – this is perfectly normal and intended. The pasta will absorb all this liquid as it bakes, becoming tender and incredibly flavorful. Gently stir the mixture to ensure the macaroni is evenly coated and submerged in the sauce. Cover the pan tightly with aluminum foil to trap the steam, which is essential for cooking the pasta. Carefully transfer the covered dish to your preheated 400°F (200°C) oven and bake for 20 minutes.
3. Craft the Aromatic Herby Breadcrumbs: While your mac and cheese is getting its initial bake, prepare the irresistible breadcrumb topping. Melt the remaining 3 tablespoons of unsalted butter in a small saucepan on the stovetop or quickly in the microwave. Take 4 ounces of fresh bread (ideally day-old, as it crumbs better) and pulse it in a food processor until you achieve fine, even crumbs. You should aim for approximately 2 cups of pulsed breadcrumbs. Transfer these fresh breadcrumbs to a mixing bowl. Add the large bundle of fresh parsley and the 2 to 3 cloves of minced garlic to the food processor (no need to clean it between uses). Pulse until the parsley and garlic are finely chopped and well combined. Add this aromatic mixture to the bowl with your breadcrumbs. Season with 1/8 teaspoon of kosher salt. Finally, pour the melted butter over the breadcrumb mixture and mix thoroughly with a spatula or your hands until all the crumbs are evenly coated and moistened.
4. Assemble and Finish Baking: After the initial 20 minutes of baking, increase your oven temperature to 425°F (220°C). Carefully remove the pan from the oven. Gently stir the macaroni mixture to redistribute the pasta and ensure even cooking. Scatter the 1 cup (8 oz) of diced fresh mozzarella cubes evenly across the top of the macaroni mixture. The mozzarella will melt into delightful pockets of gooey cheese, adding another layer of texture and flavor. Evenly spread the prepared herby breadcrumb mixture over the entire surface of the mac and cheese. Return the uncovered pan to the 425°F (220°C) oven and bake for an additional 20 to 25 minutes. Keep an eye on it during this final stage; you want the topping to turn a beautiful golden brown and become wonderfully crisp, and the macaroni beneath to be bubbling invitingly. Once baked to perfection, remove from the oven and allow it to rest for about 10 minutes before serving. This resting period allows the sauce to set slightly, making for easier serving and a creamier consistency.