• Homemade Macaroni and Cheese in 10 Minutes

    homemade mac and cheese

    I’m an American, so I love me some homemade mac and cheese. It’s not something we have all the time but it’s a super quick, delicious comfort food the whole family will eat.

    And yes, 10 minutes! That’s the same time it takes to make the boxed version, except you’re making a delicious, creamy homemade version.

    homemade mac and cheese

    I’ve tried a few different methods and I’ve found that this one works the best and results in the creamiest, yummiest, no chance of curdling bowl of mac and cheese. There are a couple tricks you’ll want to know.

    Here’s the recipe for my favorite 10 minute homemade mac and cheese…

    (scroll all the way down for the short version of the recipe)


    Step 1: While your noodles are cooking in a separate pot, melt 3 t butter in a sauce pan and then add 3 T of flour (to make a roux which thickens your sauce).

    macandcheesestep2Step 2: Let the flour cook for 1 minute and then pour in 1 can of evaporated milk. This is one of the tricks for a creamy, non-curdling mac and cheese. Evaporated milk! You can use the lowfat variety, that’s fine. I also add another 1/2- 3/4 cup of regular lowfat milk.

    macandcheesestep3Step 3: You can let it sit for a few minutes before needed to start to whisk. You can tell you need to start to whisk because it will start to boil on the edges like you see it doing above. While you wait, grate 2 cups of sharp cheddar cheese. This is another secret. It must be sharp otherwise you’ll get a dull tasting mac and cheese.

    macandcheesestep4Step 4: Start whisking and in a couple minutes the mixture will really begin to thicken and coat the back of your spoon. That’s what you want. Now turn off the stove and remove it from the heat. You need to let it cool a bit before adding the cheese so it won’t curdle. This is super important!

    macandcheesestep5Step 5: After at least a minute of letting the mixture cool down, add your 2 cups of sharp cheddar cheese. I also like to add some seasoning: garlic power, salt, pepper, and nutmeg (just a tad)

    macandcheesestep6Step 6: Now stir until deliciously creamy!

    macandcheesestep7Now at this point your noodles will be done (it’s been 10 minutes now), so drain them and put them back in the pot you were cooking them in. You want something big to mix it all together.


    Step 7: Mix and serve! The best part it mixing the sauce into the noodles. Trust me, it makes the most amazingly squishy, mooshy, gooey, kind of gross, kind of awesome, not sure which sound.  There’s no way to replicate it, you’re just gonna have to make the mac and cheese to see. It’s the best part (after eating it of course).

    Homemade 10 Minute Mac and Cheese

    3 T of butter
    3 T of flour
    1 can of evaporated milk
    1 box of pasta
    1 cup of milk
    2 cups of sharp cheddar cheese
    Pinch of: Salt, garlic powder, pepper, nutmeg

    While the noodles are cooking, melt butter into a saucepan and once melted, add flour and cook for 1 minute. Add the can of evaporated milk and the other cup of milk. Stir occasionally until it coats the back of a spoon (about 5 minutes). Remove from heat and let sit, add spices. After a minute, add grated cheddar cheese and stir until creamy. Add to drained pasta and serve.



    1. janece said… April 23, 2013 3:26 pm

      how big is the box??

    2. Friday Links | said… April 19, 2013 9:52 am

      […] 10 minute mac and cheese. […]

    3. Jordan said… April 18, 2013 4:30 pm

      Hi! How big of a box of pasta are you using??

    4. Tiffany said… April 17, 2013 1:12 pm

      Recipe calls for one can of evaporated milk but they come in two sizes 5 oz and 12 oz which size does this need? I’m excited to try this!!

      • Liz Stanley said… April 17, 2013 1:18 pm

        Sorry, 5 oz. I’ve never seen anything bigger that’s why I didn’t mention a size!

    5. kam said… April 17, 2013 12:24 pm

      what size can of evaporated milk?

    6. Jamie said… April 12, 2013 8:35 am

      I learned the evaporated milk trick from my dad when I was a kid and this is how we have made mac & cheese as long as I can remember! I didn’t even know there was boxed mac&cheese until college. It’s delicious and mild with American and absolutely fantastic with sharp provolone. We use the sharp provolone version as a cheese sauce for steak and cheese or sausage & broccoli pasta. Glad to see someone else make it like this!!! People always look at me funny when I say to use evaporated milk as opposed to heavy cream and tons of butter. 🙂

    7. Tan of Squirrelly Minds said… April 11, 2013 9:54 pm

      I’m not American but I do love me some mac and cheese! Especially homemade. Have you had it with lobster? Decadent and incredible.

    8. Rita said… April 11, 2013 5:40 pm

      This looks so good, I’ve pinned it! Thank you!

    9. Maggie said… April 10, 2013 10:01 am

      I noticed that in the picture description it says to use 3 t of butter, but in the recipe it says 3 T… Which one should I follow? Thx!

      • Laura said… April 10, 2013 10:13 am

        In making a roux, in my knowledge its a 1:1 ratio. Now this is not my recipe, but knowing my ingredients this should be 3T flour and 3T butter. That’s too much liquid for only 3t of flour and 3t butter. I recommend the above with using Tablespoons. Hope that helps.

      • Liz Stanley said… April 10, 2013 10:17 am

        It’s 3 Tablespoons of butter

    10. Maggie said… April 10, 2013 10:01 am

      I noticed that in the picture description it says to use 3 t of butter, but in the recipe it says 3 T… Which one should I follow? Thx!

    11. Jill said… April 9, 2013 6:06 pm

      It was delicious! My 5 year old said it was the best macaroni I’ve ever made!


    12. Victoria said… April 8, 2013 8:09 pm

      OMG this mac & cheese is making me drool… sooo cheeeesy!!
      This looks delicious and simple – must try it!


    13. Bethany W said… April 8, 2013 2:19 pm

      This looks like such a yummy, quick dinner!

    14. Lindsey said… April 8, 2013 1:54 pm

      Omgoodness! I can totally hear the squishy sound right now and I agree I don’t know if it’s yummy or gross. Ack! Those photos have me craving some mac and cheese. YUM!!! Thank you, Liz! 🙂 xo

    15. sarah smith said… April 8, 2013 1:23 pm

      This looks amazing! Yum! My stomach is growling. What kind of noodles are those? They look perfect for mac and cheese (and so big!)

    16. Lisette Wolter-McKinley said… April 8, 2013 9:32 am

      I love making Beecher’s Mac and Cheese. I recommend using their cheese and the best part is you finish it off baking it for 20 minutes to make the top all brown and crunchy.


      • Liz Stanley said… April 8, 2013 10:59 am

        Ooh that looks delish! I love baking mine afterwards too, this was just the simplest method but there are so many fancy ones out there!

    17. emily said… April 8, 2013 6:18 am

      yum! I was just browsing for menu ideas for the week before i go grocery shopping in a few minutes, and this is definitely on the list. good to know about the evaporated milk!

    18. Crystal said… April 8, 2013 6:00 am

      mmmm, this is how I make my mac and cheese. I always add the salt and garlic powder but not the pepper & nutmeg. I’ll have to try adding those next time.

      • Liz Stanley said… April 8, 2013 1:20 pm

        The nutmeg i love! just a tad and it adds the best flavor. give it a try!

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