Tried this last week: Serious Eats 3 ingredients 10 minutes recipe. I used lactaid milk instead of evaporated, and because I shopped before rereading the recipe I used a mix of sharp cheddar and fontina instead of a medium cheddar. I added a spoonful of dijon mustard.

It took more than 10 minutes, but then it was for a graduation party so I scaled it up to a pound of macaroni vs the 6 oz in the recipe. The key is cooking the pasta in minimal water and not draining it, so the starchy water helps emulsify the cheese.

I like that in the future I won't need to look it up again because the recipe is equal weights of noodles, cheese, and milk.