Basic Stovetop Mac 'n Cheese

Blogging from my phone because for some reason my computer refuses to log me in to my own blog.

Anyhoots... following the sporadic, ridiculously random posts I continue to put up here, I shall reveal my once-secret recipe for a quick easy mac that tastes like the oh-so-tasty boxed ones, i.e. everyone's guilty pleasure.

Here it is again, topped with kale for extra drama:

If I'd known I'd be posting this recipe here, I would've taken moar pictures from various angles. Alas, the demand was sudden and I was forced to be spontaneous

Let's begin, shall we?

Basic Stovetop Mac 'n Cheese
(for 2 persons - or 1, if you're like me and eat food like you inhale oxygen)

Ingredients (along with my subsequent comments/preferences regarding said ingredients):

200g of macaroni (I like grande, but you can use whatever)
1 1/2 tbsp of butter (HAS to be real butter ok, the use of substitutes is prohibited unless you want your food to taste less than exemplary)
1 cup of milk (this you're allowed to replace, I prefer organic full fat but you can even use non fat if you want honestly)
2 slices of cheese (American/processed if you want that authentic boxed mac taste, otherwise use whatever you have on hand with the exception of Indonesian Kr*ft Singles because they simply do not melt)
1/3 tsp of nutmeg (legit)
Salt and pepper to taste

Extra notes, annoying but necessary:

It is imperative to use cheese slices, as opposed to other forms of the delight (e.g. shreds, blocks, wheels), because it will ensure the concoction to cook evenly. Shreds melt way too fast, whereas not only are blocks/wheels fussy (cut cut wash wash) but they also tend to form clumps. Ain't nobody got time for that.

Instructions:

1. Boil the macaroni until just about al dente. Don't ask me how long, go check the packaging. Apparently different brands require different lengths of time. Subtract about 3 minutes off, so if the packaging says to boil it for 15 minutes, turn the heat off after 12 instead.
2. While your macaroni is out boiling, take out your favorite wok-style pan (because everybody has a favorite one) and dump in the dairy ingredients; butter, milk and cheese. Don't forget to turn on the heat! Stir constantly - probably the most tiresome chore to do in this recipe.
3. Before the sauce significantly thickens, add in the nutmeg, along with salt and pepper.
4. By this time (hopefully) the macaroni is ready, and the sauce begins to slightly thicken. Drain and rinse the pasta, then dump 'em all into the sauce.
5. Let the macaroni absorb all that goodness, stirring constantly, until the sauce is slightly goopy.
6. Serve in a bowl as it is or topped with fancy veggies.
7. DEVOUR AND INDULGE IN THE LITTLE TASTE OF BASIC HEAVEN

More extra notes:

If you want to go all fancy schmancy with your mac, you can add chopped broccoli or spinach. Add them into the sauce after dumping in the macaroni.
Another incredibly delish topping suggestion is toasted breadcrumbs. Heat butter in a pan, proceeded by generous helpings of breadcrumbs. Toast until golden brown and crispy. Sprinkle them on top of your mac and you'd have instantly upped its basicness/basicity.

Hope you enjoy!