There are a lot of complex recipes for mac & cheese out there that require sauces and baking. This is not one of them. It's hard to get much simpler than this.
- 1 box (1 pound) elbow macaroni
- 8 oz cheese
- ½ cup milk
- 2 hot dogs (optional)
- Pepper to taste
You can really put in whatever cheeses you want to; a mixture is usually best. Monterey Jack and cheddar are good. Swiss adds a really nice tang but also tends to make it on the stringy side. Mozzarella will make it the most ridiculously stringy thing you have ever eaten in your life. A bit of Parmesan adds a nice flavor as well.
- Cook the pasta according to the package directions, then drain it and return it to the pot. Place it back on the stove over low heat. Add the remaining ingredients. Stir intermittently until all of the cheese has melted into gooey deliciousness. Whatever you don’t eat reheats really well for leftovers later, especially if you add a little milk when you microwave it.