- 1 Cup elbow macaroni, uncooked
- 2 Cups water
- 6 Ounces sharp Cheddar (cut into half-inch cubes)
- Cup milk
- Teaspoon pepper
Cook elbow noodles until tender, as per package instructions. Drain noodles.
Return pasta to hot pot and add cheese, milk, and pepper. Stir constantly with heat temperature on low until cheese is melted.
Serve and enjoy!