This is an easy recipe for making macaroni cheese that doesn’t involve making a tricky cheese sauce. The delicious meal can be whipped up in less than 20 minutes. The recipe is adapted from Four Ingredients by Kim McCosker.

Serves 4.

Ingredients.

1. 400 grams macaroni

2. 1/3 cup cream

3. 1 1/4 cup milk

4. 150 grams cheddar cheese, grated (you can buy ready grated which I find easier).

Method.

1. Cook the macaroni in a large saucepan of boiling water for 6 minutes or until Al dente (soft.) I use a special pasta colander to cook it in, when you lift it out of the water, once cooked, it also drains the pasta.

2. Drain and return to the saucepan. You can use a colander to drain the pasta in the sink if you used a normal saucepan to cook the pasta.

3. Add the cream, milk and cheese to the pan, stir over a low heat until the cheese melts and the mixture is thick and coats the pasta.

4. Serve into warm bowls and eat immediately with extra cheese sprinkled on the top if you like pasta extra cheesy!