The ingredients are few, which is always a bonus: 2 cups of pasta (I used jumbo elbows), two cups of milk and one cup of shredded cheddar. I have a macaroni and cheese recipe that calls for colby cheese and it's pretty good, so that's an option if you're prejudiced against cheddar.
Put the milk and the pasta in a pan and heat it up until the milk starts bubbling just a little bit. You don't want the milk to scald, so stir it and keep an eye on it... the second you see a bubble, turn the heat down to simmer. Set the timer for 20 minutes and stir often while you're waiting.
Once your timer dings, put down your copy of '50 Shades of Grey' and turn off the heat. See? The pasta is cooked. Don't be scared if, during the cooking process, it doesn't look like there's enough milk in the pan. Just stir it and try to quiet your worried mind.
Turn off the heat and add the cheese.
Stir it up and serve it to your husband who has asked what's for dinner. Tell him that it's macaroni and cheese. He won't ask any questions.
It was good. Pretty darn good. It was really creamy and cheesy, and aside from the babysitting because it needed a lot of stirring, was pretty easy to fix. Give it a whirl.