Photo by Grace Baines
Written by Grace Baines
I am a firm believer in the college food groups: coffee, ramen, pizza, dining hall cuisine and mac and cheese. However, when it comes to mac and cheese, I know we can do better than the “Armageddon” Easy Mac or even the Velveeta. This is one of the easiest recipes I’ve ever had the pleasure of both making and eating. Prepare your taste buds, Bees, and put down that Easy Mac.
Mac and Cheese
Ingredients and Supplies
• 1 cup uncooked pasta noodles (I recommend elbow noodles or bow ties)
• (1) Large microwave-safe soup mug or bowl
• (1) Fork
• 2/3 cup of water
• 1/3 cup shredded cheddar cheese
• About 3 teaspoons of milk
Preparation
• Put the uncooked pasta noodles into the mug or bowl with the 2/3 cup of water. Put into the microwave for 6 minutes on high.
• Stir every 2 minutes, and the last minute. Once heated, the noodles should be soft and cooked. If the noodles seem crunchy and dry at the minute mark, add more water.
• When the noodles are completely cooked, add the cheddar cheese on top and return the mix to the microwave for 30 seconds or however long is needed to melt the cheese.
• Once the cheese has melted, add the milk and stir it in to create a creamy mac and cheese.
