A delightful twist on the classic macaroni and cheese, featuring a rich and creamy cheddar sauce.
Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain using a colander.
Adding a bit of salt to the boiling water enhances the pasta's flavor.
In a saucepan, combine the cheddar cheese and milk over low heat, stirring constantly until the cheese is fully melted and the sauce is smooth.
Using low heat prevents the cheese from separating and ensures a creamy sauce.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Ensure the pasta is well-drained to avoid diluting the sauce.
Season with black pepper and serve immediately.
Serve hot for the best texture and flavor.
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