So easy, you may never make boxed mac and cheese again.
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
4 cups (950mL) half and half
1 cup (240ml) water
1 lb (453g) elbow macaroni
2 cups (180g) shredded cheddar cheese, freshly grated
Method:
In a 6-8 quart stock pot, bring the half and half and water to a boil and season with salt. Add the elbow macaroni and cook until al dente per package directions, about 7-9 minutes.
Turn off the heat and add in the shredded cheese, stirring to melt the cheese and coat the pasta. Check seasoning, add salt to taste if necessary, and enjoy.
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