3 cups 2% milk
2 tbsp. butter
1/4 tsp. dried chilies
2 cups elbow macaroni or rotini
8 oz. or 225g. pkg. cheddar cheese, grated, (about 2 cups)

Makes 4 Servings

Recipe from Chatelaine Cook Book

Pour the milk into a large saucepan.  Add the butter and chilies.  Bring to a boil over med. heat.  Then, stir in the macaroni.  Cover and reduce heat to low.

Simmer, covered, stirring often, for 12 min. or just until the macaroni is done as you like.  Remove from the heat.  Immediately stir in the grated cheese.  continue stirring until the cheese is melted, about 2 min. returning to the heat, if necessary.  Serve in a large pasta bowl.