Ingredients
2cupsuncooked elbow noodles
1pinchsalt
¾lbvelveeta cheese,cubed, or freshly shredded cheddar cheese
⅓cupmilk
black pepper,to taste, optional
Preparation
In a large microwave-safe bowl place the macaroni. Add water to the bowl to just cover the macaroni. Sprinkle with a pinch of salt.
Microwave the macaroni on High for 2 minutes. Stir and continue to microwave at 2-minute intervals until the macaroni is cooked al dente. If the pasta absorbs all the water before being cooked, add more water.
If there is additional water remaining when cooked, drain the pasta and return to the bowl.
Stir in the Velveeta and milk. Microwave for 30 seconds on High, stir, and continue to melt for another 30 seconds or just until the Velveeta melts. Stir well. Sprinkle with black pepper, if desired.
Divide the macaroni into 6 microwave-safe containers and store in the refrigerator until ready to reheat and eat. Enjoy!
