Instead of boiling your noodles and making a separate sauce, then combining the two, why not simmer your noodles in the milk mixture before adding the cheese? Sure you'd have to watch the heat to make sure it didn't scald and it would create a slightly thicker sauce (from the starch usually drained off with the pasta water), but for those in a hurry, this might be a great way to make mac and cheese in a single pot without any extra hassle.
It also might be a great way to get more seasonings besides salt into your pasta; you could add everything from pepper and mustard with your milk before tossing in the cheese to give things a little extra dimension.
• Read more: Revolutionary Mac and Cheese at Macaroni and Cheesecake
Are you on board with the suggestion or will you be sticking to your tried and tested ways?