Simplest stovetop mac and cheese

Shred the cheese yourself; pre-shredded cheese is coated in anti-clumping agents like potato starch and clumps in the sauce.

Combine the milk and water in a medium saucepan.

Cook the pasta directly in the milk and water to about a minute shy of done; the liquid reduces and takes up starch from the pasta.

Kill the heat, add the cheddar and stir until just distributed, cover and rest five minutes.

Eat it straight away: as it approaches room temperature it sets into a brick.