A delightful twist on the classic macaroni and cheese, offering a creamy and rich flavor that everyone will love.
Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
Melt the butter in a large saucepan over medium heat.
Use a non-stick pan to avoid burning the butter.
Add the shredded cheddar cheese to the melted butter and stir until it begins to melt.
Shred the cheese yourself for a smoother melt.
Pour in the milk gradually, stirring constantly, until the sauce is smooth and creamy.
Warm the milk slightly before adding to prevent curdling.
Combine the cooked macaroni with the cheese sauce, stirring to coat evenly.
Mix gently to avoid breaking the pasta.
Season with black pepper to taste and serve warm.
Serve immediately for the best texture and flavor.
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