This recipe is quick, easy and way better than any boxed mac & cheese.
1 pound cooked elbow macarone
3 cups shredded cheddar cheese or chedder & jack mix
2 cup whole milk (I use fat free half & half)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (optional)
Top with seasoned breadcrumbs, drizzle a little melted butter over the breadcrumbs to get that beautiful golden, crispy topping
