How to Make Macaroni and Cheese from Scratch in 20 Minutes

Macaroni and cheese from the boxes in the grocery store is a long-time kid favorite. It's easy, inexpensive, and fast. But if you're willing spend time grating the cheese while the water boils, or buy it pre-grated, you can take your mac 'n cheese up a big step in quality. No, this isn't as good as bubbly baked macaroni and cheese hot from the oven topped with seasoned bread crumbs. But it can be thrown together as quickly as the stuff from the box.

Much-Better-Than-Store-Bought Mac 'N Cheese

1 pound of the pasta of your choice (elbows, shells, etc.)
1 T. butter
1/2 c. milk
4 ounces (1 c.) grated extra-sharp cheddar
3 slices American cheese, torn into small pieces
1 oz. (1/4 c) grated parmesan, the best you can afford
fresh sage, chopped, an optional topping for grownups

Boil the water and cook the noodles according to the package directions. Drain and set aside. In a large microwaveable bowl, melt the butter. Add the milk to the bowl and heat in the microwave again, about 1 minute. Add the cheeses to the milk and stir until mostly melted; there will still be some lumps or chunks. Add the pasta and stir until well mixed. When serving, top individual portions with the fresh sage, if desired.