mac and cheese

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Mac and Cheese
Pasta + cheese + milk

Homemade mac and cheese is tastier and healthier than boxed—plus, you can make it as cheesy as you like. Boil a pound of regular, or whole wheat, pasta in salted water, drain it and return it to the pan with about three tablespoons of butter. Grate a fist-size pile of sharp cheddar; and, while the pasta is still hot, mix the cheese into the pasta until it melts. Slowly add a little milk (start with a half-cup) and stir until the sauce is smooth. Season with black pepper.