One-Pot Macaroni and Cheese

Ingredients

• 16 ounces elbow macaroni
• 4 cups whole milk
• 2 tablespoons unsalted butter
• 2 cups shredded sharp cheddar cheese
• 0.5 teaspoon salt
• 0.25 teaspoon garlic powder(optional)
• 0.25 teaspoon black pepper(optional)

Instructions

1. 1

   In a large pot or dutch oven, combine the elbow macaroni, milk, butter, and salt.

2. 2

   Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the pasta from sticking to the bottom.

3. 3

   Cook for about 8 to 10 minutes, or until the pasta is tender and the milk has reduced to a thick, creamy consistency.

4. 4

   Remove the pot from the heat.

5. 5

   Stir in the shredded cheddar cheese, garlic powder, and black pepper until the cheese is completely melted and the sauce is smooth.

6. 6

   If the sauce is too thick, add a splash of extra milk to reach desired consistency. Serve immediately.