A streamlined version of the beloved classic mac and cheese, perfect for busy weeknights or quick family dinners.
Ingredients
Scale:
2 cups elbow macaroni
4 cups water
2 cups milk
2 cups shredded sharp cheddar cheese
Instructions
In a large pot, combine the 2 cups of elbow macaroni, 4 cups of water, and 2 cups of milk. Stir gently to mix all the ingredients evenly, ensuring the macaroni is submerged in the liquid.
Place the pot on the stovetop over medium heat and bring the mixture to a boil. Stir occasionally to prevent the pasta from sticking together.
Once boiling, reduce the heat to medium-low and simmer for about 8-10 minutes, or until the pasta is tender but still slightly firm. Continue to stir occasionally to promote even cooking.
When the pasta is cooked, remove the pot from the heat. Gradually stir in the 2 cups of shredded sharp cheddar cheese. Continue to stir until the cheese is completely melted and the sauce is creamy.
If the macaroni and cheese seems too thick, you can add a little more milk to achieve your desired consistency.
Serve immediately while hot and creamy. Enjoy your creamy macaroni and cheese straight from the pot.
