Quickest Macaroni and Cheese Sauce

A homemade macaroni and cheese sauce recipe that’s ready in 5 minutes. It’s super cheesy and delicious!

Homemade macaroni and cheese sauce recipe ready in 5 minutes. It's super cheesy and delicious!

I like macaroni and cheese in all its forms. From a box (which we call Kraft Dinner, or KD, in Canada even if it’s not Kraft brand) or homemade. It’s hard to beat cheese and carbs.

I tend to make homemade macaroni and cheese more often than the packaged variety. I typically make a traditional béchamel-based cheese sauce like this. However, what I love about the packaged kind is that it all comes together so quickly. In my homemade version, the cheese sauce takes longer to make than macaroni noodles take to cook. So you have to worry about timing and no matter what, the whole dish takes longer than 10 minutes for sure.

I decided to try to make a quicker macaroni and cheese sauce. It took a bit of tweaking and testing but I finally got it down. This sauce is deliciously creamy and very very cheesy and is ready in 5 minutes. Wow, right?

Here’s what you do to make really fast homemade macaroni and cheese:

Get your noodles cooking, 1 pound of macaroni elbows. While they cook, measure 3 cups of sharp cheddar cheese into a blender. Sprinkle with 2 tablespoons of all-purpose flour and 1 teaspoon of salt. Put the lid on the blender and give it a shake or two to disperse the flour.

Add 2 cups of cold milk and pulse until well blended. The cheese will be grainy in there, not fully incorporated or anything. Don’t worry. That’ll get fixed soon enough.

Transfer mixture to a microwave-safe bowl and microwave on high 30 seconds at a time, stirring after each time, until it’s very thick and hot, 3-4 minutes. The cheese might not be totally incorporated at this point. Stir more to melt the cheese and make it smooth.

Drain the noodles when they’re cooked. Add the cheese sauce and stir.

Lickety split! Enjoy!

Christine :-)

Here are the printable instructions for the quick cheese sauce:

Quickest Macaroni and Cheese Sauce

This makes enough sauce to coat 1 pound of uncooked elbow macaroni pasta. Cook according to package directions and then drain before mixing with the hot sauce.

Ingredients:

  • 3 cups sharp cheddar cheese
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 2 cups cold milk

Directions:

  1. Measure cheddar into blender. Sprinkle with flour and salt.
  2. Put lid on blender and shake to disperse flour.
  3. Add milk and pulse until well blended. The cheese will be grainy.
  4. Transfer to microwave-safe bowl and microwave on high 30 seconds at a time, stirring after each time, until very thick and hot, 3-4 minutes.
  5. Stir well to make it smooth.

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