Stir in macaroni. Reduce heat and simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. If you like your pasta more al dente, start sampling noodles after 9 or 10 minutes, and turn off the heat whenever it’s to your liking.
Step 4: Make it cheesy
Remove from heat. If desired, sprinkle with cheese. Cover and let stand until cheese is melted, about 5 minutes. I’m personally a huge fan of Cabot Extra Sharp Cheddar, but if you can’t find that where you live, check out our Test Kitchen’s list of the best shredded cheddar cheese. And if you don’t happen to have cheddar in the fridge, don’t be afraid to sprinkle this dish with Parmesan, mozzarella or a combo of the two.
Old-fashioned CUSTARD PIE
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