In a microwave-safe {big} mug or bowl (make sure it is a big one or it will boil over), put 1/3 cup whole grain elbow macaroni and 1/3 cup + 1/4 cup water (If you have a stronger microwave than mine, you may need more water… just play with it adding a couple of extra Tbs at a time). Microwave for 6 minutes, stirring at 4 minutes, 2 minutes, and 1 minute.

(Microwave times may vary depending on the strength of your microwave. Mine is fairly average I think. You may want to check it at the 1 min interval to make sure it hasn’t dried up if you have a stronger microwave~stronger microwave will need a bit more water)

The pasta should be cooked and there will be a tiny bit of thick pasta water in the bottom. Leave this water.

Add a heaping 1/3 cup shredded Cheddar Jack cheese (pictured above). Return to the microwave for 30 to 45 seconds to melt the cheese.

Stir well, adding a small splash of milk (maybe 2 teaspoons).