Skip A Step: Make Mac & Cheese in Half the Time
With the changing of the seasons the doors open for a whole new world of baked goods. At the tippy top of my list is macaroni and cheese. Ooey, gooey, macaroni and cheese. It’s probably on your list too, but did you know you could make it in half the time? Here’s a little trick…
While reading a recipe over at Macaroni and Cheesecake I stumbled upon this interesting trick to making your favorite cheesy pasta dish.
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?