Macaroni & Cheese for Amateurs

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.

Overview

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.

Ingredients

• Any pasta
• A lot of Cheddar Cheese
• 1 14 oz can of Condensed Milk
• Spices (optional) like paprika, dry mustard, pepper, cayenne
• Veggies (optional) like spinach, broccoli, diced tomatoes

Directions

1. Cook pasta as normal
2. Stir condensed milk into pasta over low heat, stirring every so often until beginning to thicken
3. Add cheese. The sauce will continue to thicken
4. Add optional veggies to your preference
5. Add optional spices to your taste preference
6. When at your preferred consistency, take off heat and serve

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.