Ingredients
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2 cups elbow macaroni (or any small pasta)
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2 cups milk (whole milk preferred)
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1 cup water
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2 tbsp butter
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1½ cups shredded cheddar cheese
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½ tsp salt
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½ tsp garlic powder (optional)
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½ tsp mustard powder (optional)
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¼ tsp black pepper
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Optional: Parmesan, cream cheese, paprika, hot sauce, or herbs
Instructions
In a large saucepan, combine macaroni, water, and milk. Turn heat to medium.
Bring to a soft boil, stirring frequently. Simmer 10–12 minutes until pasta is tender and liquid mostly absorbed.
Add butter and stir until melted. Reduce heat to low.
Add shredded cheese gradually, stirring constantly to prevent clumping. Add salt, pepper, and optional spices.
If too thick, add more milk. If too thin, simmer 1–2 minutes longer.
Garnish with herbs or more cheese if desired. Serve hot and creamy!