Fill the medium saucepan with water and bring to a rolling boil over high heat. Once boiling, add the small pasta shapes and cook until al dente, about 7-9 minutes, stirring occasionally. Drain the pasta and set aside.
In the same saucepan, melt the butter over medium heat, listening for a gentle sizzle. Once melted, pour in the milk and warm it just until steam begins to rise and small bubbles form around the edges, about 2 minutes.
1/2 cup small pasta shapes (e.g., elbow macaroni or mini shells)
Gradually add the shredded cheese to the warm milk mixture, stirring constantly with a wooden spoon until the cheese melts completely and the sauce becomes smooth and creamy, approximately 2-3 minutes. Season with salt and pepper to taste.
1/2 cup small pasta shapes (e.g., elbow macaroni or mini shells)
Pour the cooked pasta into the cheese sauce, stirring gently to coat all the pasta evenly. Continue to cook over low heat for another minute until the mixture thickens slightly and reaches a creamy consistency, with the cheese sauce clinging to the pasta.
1/2 cup small pasta shapes (e.g., elbow macaroni or mini shells)
Transfer the mac and cheese to a serving bowl or plate, ensuring it’s hot and bubbling slightly at the edges. Optionally, garnish with a sprinkle of extra cheese or chopped herbs for presentation.
