Easy Back-to-School Mac & Cheese
Macaroni and cheese is always a favourite; this speedy version will have you preparing the dish often. Serves 4-6.
- 1 450g pkg short pasta, such as penne rigate, fusilli, farfalle
- 2 cups grated medium cheddar cheese
- 3 tbsp milk
- 1 tbsp butter
Cook pasta according to package directions
Drain pasta and add cheddar, milk and butter to the same (hot, not rinsed) pot. Return to the hot stove with the element turned off. The residual heat will melt the cheese and butter into a lumpy sauce; stir constantly.
When the cheese is almost all melted, add the waiting drained pasta and stir to combine well. Serve with freshly ground black pepper for topping, if desired.