Ingredients:

  • ½ cup elbow macaroni (about 85 g)
  • 1 cup water (240 ml)
  • ½ cup shredded sharp cheddar cheese (about 60 g)
  • 2 tablespoons milk (30 ml)
  • 1 tablespoon unsalted butter (14 g)
  • ¼ teaspoon garlic powder (1 g)
  • Salt and pepper to taste
  • A sprinkle of paprika or chili flakes (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. In a microwave-safe cup, combine elbow macaroni and water. Ensure pasta is fully submerged in water.
  2. Microwave on high for 2 to 3 minutes. Watch closely; stir halfway through. Cook until pasta is tender and water is mostly absorbed.
  3. Stir in shredded cheddar cheese, milk, butter, garlic powder, salt, and pepper. Mix until cheese is melted and ingredients are combined.
  4. Microwave for another 30 seconds until everything is creamy and hot. Stir well; the consistency should be smooth.
  5. Top with paprika or parsley, if desired.