Bring a large pot to boil and add salt. Add pasta and follow box instructions.
Heat up another pan, melt butter, then add the cheddar soup and whisk until warmed through. This should take about one minute. Add shredded cheese and whisky until sticky and thoroughly combined. You'll know it's done once it looks like a cream sauce with no visible bits of cheddar cheese. Taste the cheese sauce and decide how much salt and pepper it needs. This is optional because the cream of cheddar cheese soup itself is quite salty.
Drain pasta, transfer to large mixing bowl. Pour cheese sauce over top and stir until fully combined. Serve immediately.
Reheat: This can be reheated by adding a tad bit of milk or half and half to cream it back up by heating it up on the stove or microwave. Caution: Never overcook the pasta or it will end up too mushy. Variation: Feel free to add in any meat of your choice, peas, broccoli or other veggies to make it a full meal.Best Cheeses: We have the best luck when we use a combination of sharp cheddar and condensed cheddar soup. It's the perfection combination and melts well too. Storage: You can go ahead and prepare the mac and cheese as directed and let it cool down. Once cool keep it in an airtight food container for up to 4 days.