mac and keso

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Ingredients:
Elbow Macaroni around 300grams
Water
1 cup of fresh milk
1 bar quickmelt cheddar cheese (Coarsely grated)
1 pack of Del Monte Cheese Magic (cheese Sauce)
butter (around 140 grams yata. Basta the half of a regular butter bar)

Procedure:

1. Boil The Elbow Macaroni, until its almost done. Make sure its a bit hard-ish but leaning more towards the soft-ish texture... Note that it should not be too soft because you are going to subject the pasta to a second stage of cooking. Kaya if you let the pasta become too soft at this stage, the end product will become soggy. We want the pasta to be al Dente...




2. Drain the water, but DO NOT rinse the pasta.




3. Dump everything in while the pasta is still hot. Grated Cheese, butter, cheese sauce and fresh milk. Turn the temperature dial to LOW, or else your Mac and Cheese will end up burned...



4. Mix, mix and mix until the mixture is smooth and thick and yummy.




5. EAT. I've discovered that it goes well with a cup of coffee or a glass of soda.



Difficulty: EASY

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