1 cup pasta, cooked until slightly firm (or to taste, if you prefer it more mushy)
1/4 cup Parmesan cheese
1 tb. butter
1-2 tb. milk (or substitute the cooking water)
After the pasta is cooked, drain and reserve the water. Melt the butter on low in the pot and put the pasta back in. Stir until pasta is coated. Add the cheese by tablespoons-full, alternating with tablespoons of the reserved cooking water. Stir until cheese is fully incorporated and melted, adding water to reach desired consitency. Add the milk, stirring over low heat until combined. Add salt and pepper to taste.