Ingredients
The following ingredients have 4 Servings
- 8 ounces dried elbow macaroni
- 24 ounces whole milk (3 cups )
- 8 ounces finely shredded cheddar cheese
- salt and pepper to taste (optional)
Instruction
- In a medium saucepan combine milk and pasta. Stir. Bring to a boil slowly over medium heat stirring occasionally. Do not walk away from the stove the milk Once milk comes to a boil, reduce to simmer until pasta is cooked al dente (cooked but firm to the bite). Sprinkle in cheese and stir until cheese is completely melted. Turn off burner and cover pot while you are cleaning up, about 5-6 minutes to allow sauce to thicken.
- Add salt and pepper to taste, if desired. (I actually add about 1/2 teaspoon kosher salt and 1 teaspoon fresh ground course black pepper).
- Serve and enjoy!
