- 1 pound elbow macaroni
- 1 1/4 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/8 teaspoon grated nutmeg (optional)
- 8 ounces grated cheddar cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
Bring a large pot of water to a boil and add enough salt to make water taste salty. Add macaroni and cook according to package directions. Drain pasta in a colander and return to pot. Cover and cook over low heat until all water has evaporated, 30 seconds to 1 minute. Add milk, salt, pepper, butter, nutmeg, and cheeses and stir until all the cheese has melted. If necessary, turn the burner to a very low heat to melt remaining cheese.
Serve immediately, garnished with more Parmesan cheese if desired.
Grilled Almond-Butter Sandwiches with Bananas and Semisweet Chocolate
French Bread Pizza Sandwiches With Sweet Italian Sausage
Homemade Almond Butter
Almond Butter Milkshakes
Edamame With Sesame Oil And Sea Salt
Quail Milton with Wild Mushroom-Andouille Duxelles and Port Wine Sauce
Poached Pears With Port Syrup And Blue Cheese
Home-ground Buffalo Burgers With Bacon, Cheese And Fresh Thyme
Grilled Cheese "sandwitch''
Roasted Chicken Breasts With Roasted Acorn Squash, Braised Pears, And A Pear Cider Reduction