Three Ingredient Macaroni and Cheese

Ingredients

6 ounces Parmesan cheese Finely grated

12 ounces dry pasta Use your choice of pasta like macaroni, shells, or penne

6 ounces unsalted butter Use European butter like Plugra or Kerrygold for emulsion

as needed pasta water Reserved from boiling pasta

Equipment

Microplane grater

Directions

Prepare all ingredients and have them close by. The dish comes together quickly.

Grate 6 ounces of Parmesan cheese finely using a Microplane.

Prepare a pot of boiling water with just a little salt.

Use 12 ounces of dry pasta, such as macaroni, shells, or penne.

Cook the pasta just past al dente.

Taste a piece of pasta to check if it's done, then turn off the water.

Transfer the cooked pasta directly into a bowl containing 6 ounces of butter.

Reserve some pasta water for later use.

Start melting the butter and keep it moving to emulsify with the pasta water.

Gradually add the finely grated Parmesan cheese, stirring continuously until the sauce looks creamy.

Add pasta water if the sauce is too tight until it looks like a smooth, glossy cheese sauce.

Keep stirring until the cheese sauce is well emulsified and creamy.

Plate the hot macaroni and cheese immediately.

Serve with extra grated Parmesan cheese on the side, if desired.