Of HDRs, annual reviews, and a mac and cheese toastie

I had an exceptionally reassuring Annual Review this year. I feel so very lucky to have an immensely supportive supervisory panel, but I’m also grateful to have an encouraging postgraduate coordinator. I was so motivated this week that I found myself writing into the early hours of the morning. I needed a couple of midnight snacks though. I wanted to make something easy, simple, and comforting. I also wanted to make something I could potentially turn into a lunch I could take into work the next day.

Here’s my three-ingredient mac and cheese recipe, which should only take about 15 minutes for you to make. 

5 cups of your choice of milk

455g of dry macaroni

2 cups shredded cheese (usually we use cheddar, but up to you)

Bring the milk to boil in a pot and then add the pasta, stirring until cooked. Switch the heat off and stir in the cheese until evenly melted in the pasta. If there are any leftovers, feel free to make it into a toastie with some streaky bacon for lunch the next day.

Delish!