Macaroni & Cheese

Macaroni and cheese

- 1 lb elbow macaroni, cooked in plenty of salty water (1 teaspoon salt in a medium pot, filled 3/4 with water)
- 3 tblspoons thick cooking cream
- 4 oz yellow cheddar cheese
- 2 tblspoons corn oil

- when macaroni is done, empty pot into a colander and let all water drain out (see link on how to make spaghetti)
- place cooking cream, cheese and oil in the pot you just emptied, and warm up, over low heat, until cheese has melted. Mix well.
- pour macaroni into pot and mix well.