By Rittwik Naskar
The equivalent of a warm embrace in the form of a dish, here's how to make this one-pot, under-an-hour Mac and Cheese.
You'll need 400 grams of elbow macaroni pasta, 3 cups of whole milk, a teaspoon each of mustard, garlic powder, sea salt, and black pepper.
Also, 3 cups of sharp cheddar cheese, and a cup of parmesan, although you can add the cheeses of your choice.
In a large pot bring the milk up to a boil. Add the mustard, garlic powder, salt, black pepper and the macaroni.
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Once the macaroni is nearing al dente, add in the cheeses and fold them in.
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If the sauce is too thin, add more cheese and if it's too thick, add a splash of hot water to remedy the dish.
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Season for taste and serve warm, with parmesan cheese and fresh cracked pepper as the final garnish.
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