As the evenings become colder, nothing warms the soul like a big dish of mac & cheese.
It's possible to make mac and cheese creamier without adding additional cheese (but we definitely will anyway). Use milk instead of water to make pasta.
The water-to-milk conversion improves cooking efficiency less washing. We like it—with a thicker sauce. The Kitchn states that “the starch from the pasta works to thicken the milk, so it already has a saucy consistency from the start”.
Pasta water and starch are dumped down the drain after cooked. By boiling pasta in milk, you preserve the starchy deliciousness for your cheese sauce.
The Kitchn notes: “Some milk is absorbed into the pasta as it cooks, but you need enough to make your sauce.
You should measure out more than the recipe asks for. Double the milk works for me, but recipes vary. Some may evaporate, but noodles will absorb most.”
Be careful not to let the milk in which you cook the pasta boil over; stirring the pot often will prevent this.
What was the outcome? Your most decadent macaroni and cheese recipe to date.