This classic student-loved recipe is still delicious as an “adult”, though you can fancy it up with different cheeses and noodle shapes if you want. Super simple to make yet very filling. It’s like macaroni & cheese only beefier.
1 pound of macaroni
2 cups of cheese (any kind, shredded or cubed)
1 pound of ground beef
1 cup of milk
Step 1: Boil the macaroni for about 7 minutes, until al dente. Meanwhile, brown the ground beef and drain the fat.
Step 2: Drain the pasta, add it back to the pan. Add in the cheese and milk, heat until the cheese melts, stirring often so the cheese doesn’t burn to the bottom of the pan. Add the beef back in, mix well.
I used half cheddar and half pepper jack cheese, so it was a little tangy. I’d recommend trying it. You can use any kind of cheese and noodle shape you want, and even add veggies if you’re feeling crazy.