# 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
# Method Steps:
01 - Melt butter in a large skillet or wok over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
02 - Incorporate shredded cabbage, carrots, and bean sprouts. Stir-fry for 3 to 4 minutes until vegetables are barely tender yet remain crisp.
03 - Push vegetables to one side of the skillet. Pour in whole milk and add cream cheese, stirring gently until the cream cheese has melted and the mixture is smooth.
04 - Combine cooked macaroni and shredded cheddar cheese with the sauce. Stir until cheese melts fully and pasta is uniformly coated.
05 - Drizzle soy sauce and toasted sesame oil over the mixture. Add black pepper and salt. Toss to combine, then fold in sliced green onions.
06 - Continue to cook for 2 additional minutes, stirring constantly, until mixture is hot, creamy, and well-blended.
07 - Transfer to plates. Top with fresh cilantro and toasted sesame seeds if desired before serving.
