Pasta with the Cheese-You-Have Recipe
Boil pasta in plenty of salted water. I prefer it well cooked to al dente. Drain the pasta, put it back in the pan and butter it generously.
Grate a fist-size pile of cheese. While the pasta is still hot, and perhaps with the heat on very low, mix the cheese and pasta until the cheese melts.
Slowly add a little milk and stir well until the sauce is smooth. Serve at once with plenty of black pepper.
From The Real Food Cookbook: Traditional Dishes for Modern Cooks (Bloomsbury) by Nina Planck.