- 1 pack of macaroni
- 3 oz butter
- 3 cups grated cheddar cheese
- ½ cup parmesan cheese
- ½ – ¾ cup evaporated milk
- Salt and black pepper to taste
- 1 – 2 tsp chopped fresh parsley
In a large pot, cook macaroni in boiling salted, water just until done.
Drain in a colander and return to the same pot.
Over a medium low heat, add the butter and milk and stir well.
Add the cheeses, mix well until the cheese starts to melt and is well incorporated into the macaroni.
Add the parsley and a pinch of salt and pepper. Taste and adjust the seasoning if necessary. Serve hot.