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Ingredients
- Pasta: a fun tubular shape on the smallish side (no bigger than 3/4" cooked)
- Salt: pinch for cooking the pasta
- Milk: whole, lowfat, or skim - your choice
- Cheeses: a mixture of any and all kinds you love
- OPTIONAL: 3/4" slice of Velveeta Cheese
Method
- Bring at least a 4 Qt.
- pot 3/4 filled of water to a hard boil, add a pinch of , add and cook according to instructions on box using the shorter cooking time if given a range, and reduce it by 1 minute.
- (The pasta will continue to cook when mixing it with your cheese mixture.)
- Simultaneously, in a medium sized saucepan on medium-high heat, pour in some .
- After a minute or so, it will be warm- crumble or spoon in the variuos cheeses to melt.
- Stir continuously so the milk doesnt burn and so the milk and the cheeses blend becoming a thicker and creamy sauce.
- Use your senses to cook: feel the consistency when you stir, smell if it has a delicious cheesey aroma, look to see if it coats the back of your spoon, taste it to see what you want more of.
- Continue to add either or until you have the right balance of the above !
- (Remember is needs to be fluid enough to coat the pasta, inside the tubes and out!)
- : Its better to be too thick than too thin because you can always add more milk, but cannot melt in more cheese easily once mixed with the pasta.
- Strain and pour into Cheese sauce pot.
- Carefully fold in the pasta until generously coated.
- (If its too thick, you may still add some milk and stir in gently.)
