Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 4 cups (950ml) whole milk
  • 1 cup (240ml) water
  • 4 tablespoons (57g) unsalted butter
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) garlic powder
  • 2 cups (approx. 225g) shredded sharp cheddar cheese
  • 1 cup (approx. 112g) shredded Monterey Jack cheese (or Colby Jack)

Instructions:

  1. In a large skillet or Dutch oven, combine the macaroni, milk, water, butter, salt, pepper, and garlic powder.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  3. Reduce the heat to low, and simmer uncovered, stirring frequently, until the pasta is cooked through and most of the liquid has been absorbed. (approx. 15-20 mins)
  4. Remove the skillet from the heat. Stir in the cheddar and Monterey Jack cheeses until completely melted and the sauce is smooth and creamy. Add a splash of milk if necessary, to loosen the sauce, if it's too thick.
  5. Serve immediately. Garnish with extra cheese (because why not?), or a sprinkle of parsley.