# Components:
→ 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
# Method Steps:
01 - Melt unsalted butter in a large skillet or wok over medium heat. Sauté minced garlic and ginger for 1 minute until aromatic.
02 - Add shredded cabbage, carrots, and bean sprouts. Stir-fry for 3 to 4 minutes, maintaining crispness.
03 - Move vegetables to one side of the pan. Add whole milk and cream cheese, stirring to combine until smooth and homogeneous.
04 - Stir in cooked elbow macaroni and shredded sharp cheddar cheese. Mix until the cheese melts and evenly coats the pasta.
05 - Pour in soy sauce and toasted sesame oil. Season with black pepper and salt, then blend in sliced green onions.
06 - Continue to cook, stirring constantly, for 2 minutes until thoroughly heated and creamy.
07 - Serve immediately on plates. Garnish with fresh cilantro and toasted sesame seeds as desired.
