So easy, you may never make boxed mac and cheese again.

Serves: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 4 cups (950mL) half and half

• 1 cup (240ml) water

• 1 lb (453g) elbow macaroni

• 2 cups (180g) shredded cheddar cheese, freshly grated

Method:

1. In a 6-8 quart stock pot, bring the half and half and water to a boil and season with salt.  Add the elbow macaroni and cook until al dente per package directions, about 7-9 minutes.

2. Turn off the heat and add in the shredded cheese, stirring to melt the cheese and coat the pasta.  Check seasoning, add salt to taste if necessary, and enjoy.