# What You’ll Need:
→ Pasta & Dairy
01 - 2 cups cooked elbow macaroni
02 - 1 1/4 cups shredded sharp cheddar cheese
03 - 1/2 cup whole milk
04 - 2 tablespoons cream cheese
05 - 2 tablespoons unsalted butter
→ Vegetables
06 - 2 cups shredded green cabbage
07 - 1 cup shredded carrots
08 - 1/2 cup thinly sliced green onions
09 - 1/2 cup bean sprouts
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, minced
→ Sauces & Seasonings
12 - 2 tablespoons soy sauce
13 - 1 tablespoon toasted sesame oil
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon salt
→ Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon toasted sesame seeds
# Step-by-Step Guide:
01 - Melt butter in a large skillet or wok over medium heat. Add garlic and ginger; sauté for 1 minute, ensuring aroma develops.
02 - Incorporate cabbage, carrots, and bean sprouts; stir-fry for 3–4 minutes until vegetables are crisp-tender.
03 - Move vegetables to one side of the pan. Pour in milk and add cream cheese; stir until cream cheese has fully melted and the mixture is smooth.
04 - Add cooked macaroni and cheddar cheese. Stir until cheese is melted and pasta is well coated.
05 - Pour in soy sauce and sesame oil. Sprinkle with black pepper and salt. Toss all ingredients together and gently fold in sliced green onions.
06 - Continue stirring for 2 minutes to ensure contents are thoroughly heated and creamy.
07 - Transfer to plates. Top with cilantro and sesame seeds if desired.
