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.

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).

Step 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.

Step 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.

Step 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!

Step 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)

Step 6: Now stir until deliciously creamy!

Now 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.