- 1 Cup elbow macaroni, uncooked
- 2 Cups water
- 3 Ounces sharp Cheddar (cut into half-inch cubes)
- 3 Ounces mozzarella (shredded)
- 1/3 Cup milk
- 1/8 Teaspoon pepper
- grated Parmigiano-Reggiano, for garnish
Cook elbow noodles until tender as per package instructions. Drain noodles.
Return pasta to hot pot and add Cheddar and mozzarella cheeses, milk, and pepper. Stir constantly with heat temperature on low until cheese is melted.
Sprinkle Parmigiano-Reggiano on top, serve, and enjoy!