This is seriously the EASIEST homemade Mac and Cheese recipe I've ever seen and it's actualy good. I made this today when my oldest daughter wanted me to make her my Mac and Cheese but I was out of butter so I couldn't make a rue which is in my favorite recipe that you can find HERE. I was very skeptical that this recipe would actually work bcause you cook the pasta directly in the milk and then just add cheese and stir, what's easier than that? Well I was pleastantly surprised when I made this on a whim and it was actually really delicious. My only suggestions are that you should use a small pasta with ridges in it to help absorb the milk more easily and I would also only serve this right after it's made. It gets super thick as it stands and although it still tastes good it's looses that creaminess that I really like in Mac and Cheese. Try it for yourself and see. You can find the original recipe at Macaroni and Cheesecake. I omitted a few ingredients to make it even easier.
2 cups dried pasta (something with ridges in it will work best)
2 1/2 cups skim milk
1 cup loosely packed cheddar cheese
3/4 teaspoon salt
In a saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine. Serve immediately. If the mac and cheese is too thick add a little bit of milk and stir until you get your desired consistency.