Cook 2 cups of risini pasta in 3 cups of chicken soup. Substitute with water if you don't have chicken soup. Bring the chicken soup to a boil before putting in the pasta. Cook until pasta becomes soft. Stir constantly to prevent pasta from sticking to the bottom of the pot. Remove from heat. In a separate pan, saute garlic and shiitake mushroom for five minutes. Fold in the cooked pasta. Add one cup each of shredded mozzarella and shredded cheddar. For older kids, add salt to taste. Garnish with dried parsley and black and white sesame seeds.
Don't be surprised of your kids ask for seconds!
Note: I cannot find this pasta in KL. If anyone knows where to get it, drop me a note. Thanks!