5 cups milk (1 ¼ L)
500g elbow macaroni
2 cups shredded cheddar cheese (200 g)
In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.