One-Pot Ranch Mac and Cheese

Ingredients:

• 4 cups whole milk
• 340 g of pasta (about 3 cups)
• 220 g Monterey Jack cheese, grated
• 85 g semi-skimmed mozzarella, grated
• 60 g cream cheese, cut into small pieces
• 3/4 cup sour cream
• 2 tablespoons unsalted butter, cut into small pieces
• A large pinch of cayenne pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives

Preparation:

1. Place the pasta in a large saucepan and pour in the milk. Bring the milk to a boil over medium heat, stirring frequently to prevent the pasta from sticking. Continue cooking, stirring frequently, until the pasta is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
2. Remove the pan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne pepper, and 1.5 teaspoons of salt, and stir until smooth, thick, and creamy. Add the dill and chives.
3. Serve the macaroni hot. The mac and cheese will thicken as it cools; thin it with a little hot water, if desired.
   
   Note
   
   For a smoother, creamier cheese sauce, grate your own instead of buying pre-grated cheese. Packaged grated cheese often contains added cellulose, which can make the sauce lumpy.