- 200 grams elbow macaroni
- 2 vegetable stock cubes
- 200 gram grated cheese of liking, for example Emmentaler or Gruyère
- Splash of milk
- Optional: knob of butter
- Optional: handful diced ham
- Pepper and salt to liking
- Optional: chives or parsley as a garnish
Kitchen equipment required
- Medium-sized pan
- Sieve or strainer
- Wooden spoon
Making the quick Mac and cheese — 2 minutes
Full a medium-sized pan with water, add in 2 vegetable stock cubes and bring to a boil. Optionally add in some salt, since the macaroni does not have much flavour to it. Cook the macaroni al dente, the exact cooking time deviates by the type of macaroni used.
This step is optional: slice the chives or parsley into fine bits
Drain the macaroni when al dente and optionally stir in a knob of butter. Stir in the cheese bit by bit, you’ll soon notice that it will quickly melt. Pour in a splash of milk and season using salt and pepper.
Garnish with chives or parsley, optionally serve with a nice salad. Enjoy your meal!