They won’t completely break down, but they will melt a little more into the pasta.Įnd Result: The macaroni gets a light coating of cheese and is slightly oily from the cheese oils cooking with the pasta.
Once it’s finished, you can give the pasta a little more of a stir to break up the cheese chunks. Some of the cheese does coat the noodles and some of the oils from the cheese separate and coat the noodles as well, making them slightly oily. While I often make macaroni and cheese with different types of pasta, for this recipe I recommend you stick with the mini elbow macaroni noodles because you want something that will cook fast (before the milk evaporates) and that will stay submerged under the milk.Īs I guessed, the cheese started to melt and clump together as it boiled with the pasta. The milk tenderizes the pasta and adds a creaminess to the finished result. This eliminates the need to drain out the water. In both versions, the pasta is cooked in milk. I was experimenting with ways to break down the cheese and make it creamier, but cooking Greek yogurt did nothing for this recipe. I wasn’t quite sure what would happen if I had it cooking the whole time. If you’ve ever made macaroni and cheese from scratch, you know the cheese is always mixed in at the end. Both take about the same amount of time and it really comes down to preference as which version you may enjoy better.Īdd all the ingredients together into the pot and cook them at the same time. I actually made this two ways: one method involves cooking everything together at once and the other involved adding the cheese at the end. It cooks in one pot and you don’t need to drain out the water.Īfter making so many one pot pasta recipes, I decided to tackle macaroni and cheese. This extra cheesy macaroni and cheese is ready in less than 20 minutes.
0 kommentar(er)
