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INGREDIENTS
- 300 g cheddar block
- 1 liter milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground paprika
- 350 g macaroni (elbows)
INSTRUCTIONS
- 1Grate the cheddar coarsely.
- 2Pour the milk into a pot and bring to a boil over medium heat. Add the dried (uncooked) pasta, season with salt and pepper, sprinkle with paprika, stir, and cook over low heat, stirring frequently, until the pasta is tender (about 10 - 15 min).
- 3Once the pasta is cooked and most of the milk is gone, remove the pot from the heat and stir in all the grated cheese. Stir until all the cheese is perfectly melted. Serve immediately.
