Saturday, April 18, 2015


Cooking time: 20 minutes
Pasta - 1 cup (I used shell pasta but you can replace it with macaroni or farfelle)
Milk - 1 cup
Cheddar cheese - 1 cup
Salt - to taste
Pepper powder - 2 tsp or more if needed
Dried basil - 1 tsp
Water - to cook the pasta

  • Cook the pasta in the water, as per packet instructions, till al-dente
  • Drain the water and take the pasta in a non stick pan. Add the milk and cook on low heat
  • Add the cheddar cheese, salt and pepper. Cook until the milk thickens slightly 
  • Add the dried basil and any other seasonings of your choice
  • Cook till the milk thickens and the serve warm


The Foodie Physician said...

I LOVE mac & cheese and your recipe looks perfect to me!

/-\ |( $ !~! /-\ T /-\ said...

Thank you! :)