Hot & Spicy Italian Drip Beef Sandwiches

http://fromaway.com/cooking/todays-sandwich-hot-spicy-italian-drip-beef-homemade

Cheese Stuffed Jalapeno Meatballs (Smoked)

I've pretty much been dreaming of these since I made them. I did some with jalapeno and some without for the kiddos. I loved these! I usually only eat left overs once maybe twice, I ate these at least 4 times! We smoked ours on our traegar. I've been dying for decent weather again to be able to make these.

http://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs

Ingredients

• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS Jeff’s original rub (purchase recipes here)
• 4 oz cream cheese
• Jeff’s original barbecue sauce

Instructions

1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.

French Onion Beef Sliders

• 8 tablespoons (1 stick) butter, divided
• 2 large sweet onions, sliced
• 2 pounds ground beef
• 2 tablespoons beef base (such as Better than Boullion), divided
• 1 tablespoon Worcestershire sauce, divided
• Kosher salt and black pepper, to taste
• 24 slider buns
• 12-16 ounces gruyere cheese, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Directions

1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Beef Tomato Pasta Soup

This was really yummy. We all enjoyed it.

1 lb. ground beef
1 1/2 tsp kosher salt
1/2 c. each: onion, celery, carrot
28 oz. diced tomato
32 oz. beef stock
2 bay leaves
4 oz. small pasta (I used orzo)
parmesan cheese, to taste

Cook beef. Add onion, celery, carrot. Cook for 3-4 min. Add tomato, stock, bay leaves. Cover and cook on low in crockpot 1-1/2 hours or til tender. Add pasta, cooking according to package direction.
OR
Cook beef and veggies. Add everything to crockpot. Cook on low 8 hours. Cook pasta and add to soup.

Cowboy Chili

• 2 lbs. ground beef
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 1 garlic clove, minced
• 3 teaspoon salt
• ½ teaspoon pepper
• 2 cups water
• 1 (28 oz.) can of crushed tomatoes
• 1 (14.5 oz.) can of stewed tomatoes
• 2 cans of drained kidney beans
• ⅓ cup chili powder
• ¼ to ½ teaspoon cayenne (optional)
• 2 teaspoon cumin

For thicker chili

• ⅓ cup cold water
• 2 Tablespoons mesa flour

Instructions

1. Brown ground beef. Add onion, bell pepper, garlic and sauté for 1 minute. Add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne and cumin. Bring to a boil over medium-high heat. Reduce heat and simmer 20 min. If you would like a thicker chili mix ⅓ cup water and 2 Tablespoons mesa flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

White Trash Sliders

White Trash Sliders

View photos and entire recipe article HERE

Recipe by South Your Mouth

White Trash Sliders

1 pound ground beef

1 pound bulk pork sausage

1 pound Velveeta

1/2 teaspoon onion powder

1/2 teaspoon black pepper

24 slider buns or soft dinner rolls, toasted or steamed

Brown ground beef and sausage until cooked through.  Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).

Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.  

Serve on slider buns with lots of cheap beer.

*If you make this in a crock pot and heat it more than four hours, you may have to add a splash of milk as the mixture will thicken.

Melt in Your Mouth Pot Roast

This came from joyouslydomestic.com. We really liked this. We used less thyme and less rosemary.

Ingredients:

1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

SEASONING MIX -

2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.


Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

Philly Steak & Grilled Cheese

This is from sugardishme.com. Josh and I really liked these. Hunter liked them but they were a bit spicy for him.

Ingredients

• For the Steak:
• 1 pound flank steak, still partially frozen (see note)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oil
• 1 teaspoon coarse ground black pepper
• ½ teaspoon kosher salt
• ½ cup very thinly sliced onion
• ½ cup very thinly sliced bell peppers
• ½ cup button mushrooms, sliced
• For the Cheese Sauce:
• ½ tablespoon unsalted butter
• ½ cup COLD milk
• ½ tablespoon cornstarch
• 4 ounces shredded Horseradish Cheddar (or sharp white)
• For the Sandwiches:
• butter for the skillet
• 8 slices sourdough bread

Instructions

1. Slice the steak very very thinly -- I cut mine into 2-3" strips, as thin as my knife would allow. Toss the sliced steak with the Worcestershire sauce. Set aside.
2. Heat the oil in a large skillet. Add the steak, sprinkle it with the salt and pepper, and cook over medium high heat, turning occasionally to brown on all sides, about 8 minutes.
3. While the steak cooks, slice your vegetables.
4. Place the butter for the cheese sauce in a small saucepan and let it melt over medium low heat. Stir the cold milk and cornstarch together and then pour it into the melted butter. Let it heat up slowly.
5. Remove the steak to a plate and add the onions, peppers, and mushrooms to the skillet it was in. Let them cook over medium high heat until they are tender, stirring occasionally, about 6 minutes.
6. When the milk mixture is warm (it will be frothy - careful not to scorch it), remove it from the heat and stir in the cheese until it's smooth.
7. Once the vegetables are cooked, add them to the steak and toss to combine.
8. Melt a little butter (I just rub the stick in the pan) in the same skillet you used for the steak and vegetables. Add one slice of sourdough bread. Top the bread with the steak and veggie mixture. Spoon the cheese sauce over the steak. Top with the second slice of bread.
9. Turn the sandwich to grill the second side and repeat with the other 3 sandwiches.
10. EAT.

Taco Bake

This was better than I thought it would be. We really liked it. It's not so great the next day due to the chips. 

 

Ingredients

• 1 lb Ground Beef
• 1 pkg Taco Seasoning
• 2/3 Cup Water
• Chili Cheese Corn Chips- to taste
• 1 Can Cheddar Cheese Soup
• 1/2 Cup Milk
• 8 to 12 oz Shredded Mozzarella
• Toppings as desired

 

Instructions

1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
2. Pour enough fritos into a 9 x9 pan to cover the bottom.
3. Top with taco meat.
4. Combine soup and milk in a sauce pan and heat through until smooth.
5. Top taco meat with cheese sauce.
6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
7. Bake at 350 degrees for 10-15 minutes until bubbly.
8. Serve over lettuce and with desired topics.

Best easy Beef & Broccoli Stir-fry

This is from kitchme.com

3 Tbsp corn starch, divided
1/2 c. water, plus 2 Tbsp, divided
1/2 tsp garlic powder, divided
1 lb. boneless round steak, cut into 3 inch strips
2 Tbsp veg oil, divided
4 cups broccoli
1 small onion, wedged
1/3 c. soy sauce
2 Tbsp brown sugar
1 tsp ginger
hot cooked rice

In a bowl, combine 2 Tbsp cornstarch, 2 Tbsp water and garlic powder til smooth.
Add beef and toss.
In a lg skillet over med-high heat, stir fry beef in 1 Tbsp oil until desired doneness. Remove and keep warm.
Stir fry broccoli and onion in remaining oil for 4-5 min. Return beef to pan.
Combine soy sauce, brown sugar, ginger, and remaining cornstarch and water until smooth. Add to the pan. Cook for 2 min or heated through.
Serve over rice.

*We doubled the sauce

Vegetable Beef Soup

I was asked to make a vegetable beef soup for a Relief Society activity. I have never made it before this. Of course, I never back down from a food challenge. :) I searched and searched and found this recipe. It was yummy! All of kids liked it too. Found this recipe on allrecipes.com


1 (3lb) beef chuck roast
1/2 c.barley
1 bay leaf
2 Tbsp oil
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
1 pkg frozen mixed veggies
4 c. water
4 cubes beef bouillon
1 Tbsp sugar
1/4 tsp pepper
1 (28 oz) can stewed tomatoes
salt, to taste

Mix everything in crockpot except barley and salt. Cook on low 8-10 hours. Add barley and salt during the last 20 min.

Tex-Mex velveeta shells & cheese

This is one of those no brainer type recipes. Not overly healthy but super easy and quick.

2 boxes velveeta shells and cheese
1 lb. hamburger
2 cans ro-tel

Cook velveeta according to box directions. Brown hamburger. Drain liquid from ro-tel.
Once hamburger is cooked add ro-tel and mix til combined. Add velveeta shells to the hamburger mix. Combine and serve.

*Note* This can be a bit spicy for little ones. I only did 1 can of ro-tel for my kiddos.

CrockPot French Dip Sandwich

We liked the meat. The au jus sauce it creates wasn't our fav. It didn't seem to have much flavor. We would def make these again just do a diff au jus sauce.

 

Ingredients

• 1 tablespoon Vegetable oil
• 1 (2½ to 3-pound) boneless chuck roast, trimmed of excess fat
• 1 teaspoon salt, divided
• ½ teaspoon pepper
• 2 large onions, sliced
• 2 cups beef broth (1 can is fine)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 garlic clove, minced
• ¼ teaspoon dried thyme
• 6 hoagie rolls
• 12 slices Provolone cheese

 

Instructions

1. Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
2. Transfer to a slow cooker.
3. Add onions to the skillet and cook until lightly browned, about 3 minutes.
4. Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
5. Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
6. Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
7. To serve, stuff each hoagie with beef and onions and serve with cooking liquid.

Mississippi Roast

We have made this twice now. I'm in love with it. We made it when Josh's parents came to visit us here in Georgia. Then we made it again with the missionaries. There was barely any scraps left. They had 3-4 helpings each. It's super yummy and so moist too.

Ingredients:

• 1 3-pound chuck roast
• 1 1-ounce packet of dry ranch seasoning mix
• 1 1-ounce packet of dry au jus gravy mix
• 6 tbsp. butter
• ¼ cup water
• 5-6 pepperoncini

Instructions:

1. Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.
2. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
3. Cook on low for 8 hours.
4. Shred and serve with gravy.

Fabulous Wet Burritos

•  

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (4.5 ounce) can diced green chile peppers
• 1 (16 ounce) can refried beans

• 1 (15 ounce) can chili without beans
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can enchilada sauce
• 6 (12 inch) flour tortillas, warmed
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup chopped green onion
  
  
  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
  
  

Mexican Stuffed Shells

This is another pintrest one. My family loved these way more than I did. They were still good and I will make them again.

Ingredients

• 1 pound ground beef
• 1/2 cup yellow onion, diced
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 8 oz jumbo pasta shells (some may break - I used 21 shells total but cooked 25)
• 10 oz enchilada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

Directions

1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
3. Preheat your oven to 350 degrees.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain the excess grease from the pan.
6. Add in taco seasoning and stir to mix.
7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
8. Combine your enchilada sauce and salsa in a small bowl.
9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
11. Repeat until all shells or meat mixture is gone.
12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
13. Wrap pan in aluminum foil.
14. Bake for 30 minutes.
15. Remove foil and top with cheeses.
16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Buttered Beef

I got this from my neighbor Shayne & Amy. He got it off of a radio show. This was way better than I thought. It's so so simple I didn't think it could be that could. It was great! We didn't have any leftovers!

3 lbs stew meat
1 stick butter
1 pkg onion soup mix

Cook in crockpot for 6-8 hours.
Serve over rice, noodles, or potatoes

We serve it over egg noodles. It was so so so good!

Braised Brisket w/ Mushrooms

This was amazing! We made this for Easter dinner this year. We loved it! It's another one from Mel.

Note: If you are having trouble finding a piece of brisket smaller than half a cow, simply ask the meat counter clerk or butcher to help you. Generally, they can provide you with a smaller cut of brisket. Flat-cut brisket is easier to find and a bit more uniform in texture than point cut (according to Cook's Country). This recipe is easily doubled with fantastic results.

Ingredients

• 2-3 pounds brisket roast, fat trimmed to 1/4-inch
• Salt and pepper
• 1 tablespoon vegetable or canola oil
• 8 ounces baby bella or crimini mushrooms, quartered
• 1 large yellow onion, chopped
• 1 tablespoon packed brown sugar
• 3 tablespoons all-purpose flour
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup low-sodium chicken broth
• 1 cup low-sodium beef broth
• 2 bay leaves
• 1 teaspoon balsamic vinegar

Directions

1. Preheat the oven to 300 degrees F. Pat the brisket dry with paper twoels and prick the roast all over with a fork. Cut the brisket in half crosswise into two roasts (just like you'd cut a sandwich or apple in half). Season each roast with salt and pepper.
2. In a large nonstick skillet, heat the oil over medium or medium-high heat until rippling and hot. Brown the brisket on both sides (working with one roast at a time), about 3-4 minutes per side. Transfer fat-side up to a 9X13-inch baking dish. Repeat with the remaining roast.
3. Pour off all but 1 tablespoon fat from the skillet. Add the mushrooms and 1/8 teaspoon salt and cook over medium heat until the liquid evaporates and the mushrooms are golden brown, about 6-8 minutes. Add the onions and sugar. Cook, stirring occasionally, until browned, about 8-10 minutes. Add the flour, garlic, and thyme and cook, stirring constantly, until golden and fragrant, about 2 minutes. Slowly whisk in the broths and bay leaves, scraping up any browned bits. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 6-7 minutes.
4. Pour the sauce over the roasts in the 9X13-inch pan and cover the dish tightly with aluminum foil. Bake the roasts in the preheated oven until very tender, 4 1/2 to 5 hours. Remove the dish from the oven and let it cool, covered, for 30 minutes to 1 hour, flipping the roasts and recovering the dish halfway through cooling.
5. Transfer the roasts to a cutting board and trim any extra fat off, if the roasts are excessively fatty. Strain the sauce from the pan through a fine mesh strainer into a fat separator; reserving the mushrooms. Let the liquid settle and then pour into a microwave-safe bowl, leaving the fat behind. Stir in the vinegar and microwave the sauce for about a minute. If the sauce is too thick, thin with chicken or beef broth. Slice or shred the brisket roasts and place on a serving platter with the reserved mushrooms. Pour the warmed sauce over the meat. Serve immediately.

Slow Cooker French Dip Sandwiches w/ Caramelized Onion

Slow Cooker French Dip Sandwiches with Caramelized Onions
Adapted From: The Recipe Girl Cookbook
Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg  • Cholest: 40 mg
Ingredients:
For The Beef:

• 3 to 4 lb lean beef round roast, trimmed
1 tbsp minced garlic, minced
• 1 tbsp fresh rosemary (or 1 tsp dry)
1 tbsp fresh thyme (or 1 tsp dry)
1 tsp kosher salt
• 1/2 tsp ground black pepper
2 to 3 (14.5 oz) cans Swanson's low-sodium beef broth

• 1 tsp Worcestershire sauce
• 10 whole peppercorns
• 1 bay leaf
• 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

• 
1/2 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

• 1 large red bell pepper, cored, seeded and sliced into strips
• 
1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

• 
Sargento Reduced Fat Provolone or Mozzarella Slices 

• whole wheat baguette or rolls, cut into 2 oz pieces



Directions:

In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.
Pour the broth into the side of the roast until it just cover the meat. If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast. 
An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping. Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

Homemade hamburger helper:cheeseburger macaroni

I grew up on Hamburger Helper. I was either deprived as a child or hamburger helper has gone down hill. This was actually pretty good. It was a quick easy cheap meal. And WAY better than the boxed junk. 

1 lb ground beef, turkey or chicken
1 tbsp cornstarch
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
1 tsp sugar
1 cup hot water
2 cups milk
1 1/2 cups macaroni
1 cup shredded cheddar

Directions: 

1. Go ahead and brown your ground beef in a fairly deep pan or pot (you’ll be adding a lot of liquid).
2. Drain the fat off the meat and put it back in the pan/pot. Add spices, water, pasta and milk and bring to a boil.
3. Bring your heat down to a simmer and let simmer until the pasta is finished.
4. Add your cheddar cheese and turn off the heat. Stir until the cheese is melted.
5. Let sit for a few minutes and serve!