Homemade Macaroni & Cheese

If you know me at all, or have been around here long, you know that I am a pasta. lover. Or addict. They're interchangeable really. I eat pasta at least four times a week.

I, my friends, am not the face of health. But I am the face of I-know-what-I-like-and-I-quite-enjoy-it... whatever face that is.

Today's recipe is often my post-church lunch on Sundays. I'm not sure why, really. Maybe it's because we've just finished spending an hour with 8 year olds in UpStreet and I feel inspired to eat like a child. Or maybe it's because I just always eat like a child.

Anywho, here's a quick homemade mac-and-cheese recipe for you to try the next time you too feel like being a kid, but want something a little fancier than the box version. :)

Ingredients:
I don't measure- that's part of what makes this a quick side to make- so don't worry too much about getting exact amounts of any of these ingredients. You really can't mess this up. ;) Also, this recipe serves one- so double, triple, quadruple for more. :)

1/4 lb. of your favorite pasta
1T butter or margarine
1/4 cup heavy cream (you can use milk if you don't have cream)
1/4 cup pasta water
1/4-1/2 cup cheese (I usually use a blend of cheddar and whatever else I have in the fridge- monterey jack, parmesan, mozzarella, etc.)


Directions:
Bring salted water to a boil. Add pasta. Cook according to box directions.

As you're draining the pasta in a colander, allow some of the pasta water to fall back into the pan (about a 1/4 cup). Add butter and allow to melt. Add cream. Bring to a boil, add cheese, and stir quickly until melted. Add pasta back to the pan, mix and serve.