Name: Easy no-bake homemade Mac-n-Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 3 cups macaroni or medium sized shell noodles; 2 eggs; 1 can evaporated milk (12 ounce); 1/4 teaspoon dry mustard; salt and pepper; 4 tablespoons butter; 3 cups cheddar, shredded ((the sharper the better, I like Cabot Seriously Sharp))

Easy No-Bake Homemade Macaroni and Cheeseis a faster version of the popular oven-baked pasta dish. This mac and cheese recipe is perfect for a busy week night or a bowl of simple comfort food.

I’m a huge mac n’ cheese connoisseur. You need to try these recipes too:Creamy Baked Macaroni and Cheese with Bacon, Butternut Squash Macaroni and Cheese and Quick and Easy Pumpkin Macaroni and Cheese.

Easy no-bake homemade Mac-n-Cheese made with real ingredients and no neon orange powder :)

Best No-Bake Mac and Cheese Recipe

Happy Monday Friends!

Post-holiday Monday’s are rough, aren’t they? I have laundry up to my eyeballs and tired kids who still seem to be coming off their sugar high. The last things that I want to do it think about dinner because all I really want is a popsicle, some leftover parade candy, and maybe a slice of pie. If you are in the same boat then I have a great recipe for easy homemade macaroni and cheese for you today. It’s so simple, it’s one of my kids’ very favorite dishes, and you probably have everything on hand to make it. I love that this recipe is just real food – noodles, cheese, milk, eggs… no odd little packets of neon orange powder with strangely slimy “noodles” in sight. I’m not saying it’s healthy but it’s so much better than the blue box counterpart. Do yourself, and your family a favor, and make this for dinner tonight. Add a side of fresh peas and some watermelon and you have yourself a delightful meal done in about 25 minutes.

The recipe comes fromThe America’s Test Kitchen Family Baking Book. It’s tried, true, and tastes great! The recipes actually been floating around the blog for a few years and I just retook the pictures so I thought I’d re-share it. I started making this mac-n-cheese ages ago and now it’s just normal. Throw in the noodles, add the milk, eggs, and cheese after they done, and stir. It really takes no time and tastes like real food. Once you get into the habit of making this easy meal you’ll never make another.

What kind of cheese is best for mac and cheese?

I would argue that cheddar is the best cheese for homemade macaroni and cheese. The sharper the better. I really like Cabot Seriously Sharp.

How do I make my homemade macaroni and cheese less soupy?

The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and as the macaroni absorbs it.