Bring the water to a boil and dissolve the stock cube. Boiling the pasta.
Check how much water is left one minute before the pasta finishes boiling. It should be enough to cover the pasta or a little less.
Mix in the Parmesan cheese. If the mixture is too stiff, add a little milk to loosen.
Add the cheddar cheese and butter. Cover with a lid, stop the heat, and wait for the pot to stop boiling.
Uncover the lid, mix well, and transfer to a serving plate. Top with coarsely ground black pepper and it's complete.
Story Behind this Recipe
Eating lunch by myself during the week is pretty lonely. It's even worse just eating bento leftovers or reheating cold leftovers. But I don't want to spend that much effort on just myself. So I thought of this for a warm meal. Made in one pot, so clean-up is also simple.
It's best if the pasta water is slightly warm to the touch. Use whatever you like for the cheese. Stop the heat and steam until the cheese melts to keep it from sticking to the bottom of the pot. If you're too lazy to measure the condiments, just eyeball. If it's too loose, add Parmesan cheese, and if it's too stiff, adjust with milk.