{recipe} The Best Homemade Mac and Cheese You Can Make in 15 Minutes

I thought I knew a good way to make fast homemade mac and cheese, but I’m reconsidering now that I have figured this method out. This recipe is totally weird and totally magical. I can’t actually figure out why this odd combination of ingredients would make such good macaroni and cheese, but it does. If you don’t believe me, try it!

When I first started sifting through mac and cheese recipes for inspiration and guidance, I noticed some odd things. Like, that some called for whole eggs. What? Others called for evaporated milk. Isn’t that for pumpkin pie only? I mean, it’s just bizarre. But some experimentation led to this recipe and I am just as surprised as you are that putting these things into your macaroni and cheese is the key to success.

Also, I am not exaggerating when I say it takes 15 minutes. It might even take fewer. You boil some macaroni, then mix in a few things, some shredded cheese, and cook it for another 2-3 minutes. Then you eat it. So basically, it takes about as long as making it from the box. But it tastes so much better.

Recipe: The Best Homemade Mac and Cheese You Can Make in 15 Minutes
serves 4-6

INGREDIENTS:

• 8 oz. macaroni noodles
• 3/4 cup (6 oz.) evaporated milk
• 1 egg
• 1 tsp smooth dijon mustard
• 1 tsp salt
• 4 Tblsp butter
• 2 cups shredded cheese

METHOD:

• Cook noodles according to package directions to al dente. While noodles are cooking, combine evaporated milk, egg, mustard, and salt in a bowl and whisk together until smooth. Set aside.
• Turn off heat. Drain noodles and return to pot. Add butter and stir to melt and coat noodles.
• Add milk and egg mixture, and shredded cheese, and turn the heat to low. Cook, stirring, for 2-3 minutes, until mixture thickens and cheese is melted.
• Serve immediately.
• To reheat leftovers, spread in a baking dish and cook on 350 F for about 20 minutes.