- 1 ½ cups whole milk
- 1 to 1 ¾ cups water
- 8 ounces small elbow macaroni
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 4 ounces extra-sharp cheddar, grated (about 1 cup, packed)
- Optional: ½ teaspoon garlic powder and/or ½ teaspoon dry mustard powder
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In a medium pot set over medium heat, combine milk, 1 cup water, macaroni, salt, and pepper. Bring to a low simmer, stirring frequently to prevent the macaroni from clumping and the milk from boiling over. Once the mixture simmers, reduce heat to low (it should continue simmering) and stir continuously until pasta is done to your liking, about 8 to 10 minutes. The macaroni will absorb the liquid while cooking, so stir in additional water as needed, ¼ cup at a time.
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Once pasta is done and the sauce is creamy, remove the pot from the heat and gradually stir in the grated cheddar, ⅓ cup at a time, until smooth and melted. Taste and add more salt and/or pepper, if necessary. You may also stir in garlic powder and/or dry mustard at this point for extra flavor, if desired. Serve immediately.