two cups of elbow macaroni, uncooked
two cups of milk, use more if need to
one tablespoon of butter for flavor
1/2 teaspoon mustard powder
one teaspoon salt, plus additional for final season later
four cups of cheese which includes:
coby, sharp cheddar, mozzarella, and Parmesan
additional topping: diced tomatoes (optional)
black pepper to taste (optional)
Prep:
Boil raw macaroni for about nine mins (until al dente)
In pan, add milk, cooked elbow macaroni, salt, butter, and mustard powder on medium heat
Bring milk/macaroni mixture to a simmer - stir the macaroni frequently as it comes to a simmer
This will separate macaroni and keep them from sticking together
Once mixture comes to a simmer turn down to low heat
Continue to stir mixture so that macaroni will cook evenly and absorb milk evenly
Cook for about 15-20 mins or until milk has been fully absorbed
When the milk has evaporated, stir in the cheese evenly into the macaroni
Turn off heat
Place lid on top of pan and cover for about ten minutes
This will allow the macaroni to plump up and absorb any excess milk
Do a taste test - add additional salt/pepper to taste
(after this process, I like to bake it for about 30 mins)
Before serving, stir one final time to mix everything together
Serve asap
True comfort food right here, !enjoy