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The Best (and quickest) "Homemade" Mac N Cheese Ingredients: Big bag/box of any kind of pasta you have (we're talking aprox. a pound of noodles) Gobbs and Gobbs of shredded cheese (the more the better) Enough Instant Non-Fat milk and water to make 1 cup (works better if it's hot, but it's not crucial). a few pats of butter, for flavor and lubrication. Boil the noodles. Drain the noodles when they're done, put the butter, cheese, and milk on them, and clamp a lid on it to start the cheese melting. Then, when it's slightly melted, add salt and pepper to taste, and stir it up; mixing it all really well. You have to stir a little, then let it sit and melt some more, then stir some more -- until it hits the right consistency. If it starts going too claggy, you can add a bit more butter -- if the cheese is too gloppy and the milk is too runny, it needs to sit and be stirred some more. If you're really ambitious (which I'm not) and you have a set of pans that can go from the stovetop to the oven (which I do), then you can put a bit more shredded cheese on top and stick it under the broiler just long enough to give it a sort of crust. Notes: It's really yummy to use nacho blend shredded cheese. If you're out of instant milk you can (obviously) use regular milk, or you can use 2 cups of hot Country style gravy (made from packets), but after experimenting the instant non-fat milk gives the best flavor (believe it or not!).


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