Makkarónumjólk

Combine 1½ litres milk and ½ litre water in a large pot and bring to a boil over medium-high heat.

Add the 60 g elbow macaroni to the boiling liquid and stir occasionally to prevent sticking.

Stir in 1½ tablespoons sugar and 1½ teaspoons salt, mixing until fully dissolved.

Continue simmering until the macaroni is tender and the liquid has reduced slightly, approximately 8-10 minutes more.

Pour the hot makkarónumjólk into serving bowls and sprinkle generously with cinnamon on top.

Serve immediately while hot and steaming.