– 2 cups elbow macaroni – 2 cups milk – 1 cup water – 1½ cups shredded cheddar cheese – ½ tsp salt – ¼ tsp black pepper – 1 tbsp butter
In a large pot, combine the elbow macaroni, milk, and water. Stir gently and place the pot over medium heat to begin the cooking process.
Bring the mixture to a gentle boil, stirring occasionally so the pasta doesn't stick. Reduce heat once it starts to simmer steadily.
Continue cooking the pasta uncovered until tender, around 10-12 minutes. Stir often to prevent the milk from scorching at the bottom.
When the pasta is soft and most of the liquid is absorbed, stir in butter, salt, and black pepper for added creaminess and flavor.
Gradually add in the shredded cheddar cheese while stirring constantly to ensure it melts smoothly and blends with the pasta.
Keep stirring until the cheese is fully melted and coats the pasta evenly, forming a creamy and thick cheese sauce.
Remove the pot from heat and let it rest for a couple of minutes. Serve hot and enjoy your simple, cheesy one-pot mac and cheese!