Ingredients:

• 2 cups (200g) of raw elbow macaroni or any other type of short pasta

• Four cups (1 litre) of milk

(it is advised to use whole or 2% milk)

• One cup of cheddar cheese,

shredded (or a combination of cheeses)

• Two teaspoons of butterTo taste,

• add salt and pepper.

• For added taste, optional ingredients include paprika,

• mustard powder,
• garlic powder.

Directions:

• Bring the pasta to a boil in milk.

• Put the milk and the uncooked pasta in a big saucepan.

• To prevent the milk from burning or boiling over, bring to a moderate simmer over medium heat, stirring often.

• Cook until tender.Simmer for 10 to 12 minutes, stirring frequently,

• or until the pasta is cooked through and the majority of the milk has been absorbed.

• If the mixture becomes too thick, thin it up with a little milk.

• Add the butter and cheese:Turn the heat down to low.

• Add the butter and grated cheese and stir until melted and smooth.

Add optional spices, salt, and pepper for seasoning.

Warm up and serve:

• Serve creamy right away.

If you plan to reheat later,

• add extra milk.