QUICK & EASY, ALL NATURAL, NO RECIPE, MAC-N-CHEESE Recipe JRaff

Bring at least a 4 Qt.

pot 3/4 filled of water to a hard boil, add a pinch of , add and cook according to instructions on box using the shorter cooking time if given a range, and reduce it by 1 minute.

(The pasta will continue to cook when mixing it with your cheese mixture.)

Simultaneously, in a medium sized saucepan on medium-high heat, pour in some .

After a minute or so, it will be warm- crumble or spoon in the variuos cheeses to melt.

Stir continuously so the milk doesnt burn and so the milk and the cheeses blend becoming a thicker and creamy sauce.

Use your senses to cook: feel the consistency when you stir, smell if it has a delicious cheesey aroma, look to see if it coats the back of your spoon, taste it to see what you want more of.

Continue to add either or until you have the right balance of the above !

(Remember is needs to be fluid enough to coat the pasta, inside the tubes and out!)

: Its better to be too thick than too thin because you can always add more milk, but cannot melt in more cheese easily once mixed with the pasta.

Strain and pour into Cheese sauce pot.

Carefully fold in the pasta until generously coated.

(If its too thick, you may still add some milk and stir in gently.)