1 cup (250 ml) macaroni

1/2 cup (125 ml) béchamel sauce (see recipe)

1/2 cup (125 ml) grated yellow cheddar cheese

1/4 cup (60 ml) creamy cheese spread

In a saucepan, bring about 2 quarts (8 cups) of salt water to a boil. Add the macaroni and stir until the water starts to boil again. Cook the macaroni for about 10 minutes or until slightly al dente. Drain the macaroni in a colander, keeping 60 ml (1/4 cup) of the cooking water.

Put the macaroni back in the same pan and add the reserved cooking water, béchamel sauce, cheddar, and cheese spread. Cook gently, stirring until the cheese has melted. Season with salt and pepper, to taste.

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