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The real way to make home-made mac n cheese is to heat butter, flour, and milk in a saucepan to create a roux. Then add cheese, pasta, breadcrumbs on top, and bake it in a casserole dish for 30 mins. That is great and delicious but takes far too long when I’m starving after work. Luckily, I found a cheat.
The foundation of this recipe is a can of condensed milk. This takes the place of the roux altogether, which is a big time saver. Another shortcut with this is I don’t bother baking it. The cheese and condensed milk ends up pretty creamy so I just eat it straight out of the pot. A very quick and easy homemade meal.
This is one of those recipes that also tastes better the next day so I try to make a lot of it. This heats up well for lunch. I really don’t measure anything for this and just keep adding as I go until it’s just how I like it. You can bake this if you want but it’s not necessary. The veggies are optional but are a great way to sneak in some greens.