Here is a great recipe for a really easy and quick macaroni and cheese that’s perfect for lunch. And it is 30,000% better than the stuff out of the box. I perfected this recipe in the UK and feel that sharp white English cheddar gives the best flavor. None of the pre-shredded orange stuff.
Ingredients: Serves 1 plus some left over
2 cups small shells or other small pasta. In the UK I use kids’ moon and stars shapes by Garofalo 🙂
1 tablespoon butter
1 tablespoon milk
1 cup freshly grated sharp white cheddar, preferrably English
1/3 cup freshly grated Parmesan
Bring a saucepan of salted water to a boil. Add pasta and cook approximately 8 minutes until al dente. Two or three minutes before the pasta should be done and every minute subsequently until it is, test a shell to be sure it is perfectly done and you don’t overcook it.
Drain pasta. Return to saucepan and return the pan to the burner on the stove, but with the heat off. Add the butter, milk, and cheeses. Stir to combine and melt the cheese. If necessary turn on the heat for a moment to bring the temperature back up since you just added ingredients from the fridge, and that will lower the overall temperature.
Serve and enjoy, because it’s super easy and super scrummy!