Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 2, 2019
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How would you like to give your favorite macaroni and cheese recipe a super-creamy boost? Well, there’s an easy way to make it happen. And in case you were wondering, it does not involve adding extra cheese. It’s a simple trick — maybe you’ve already tried it?
Creamier Mac and Cheese Starts with Milk
Aside from the cheese, a crucial component of really good macaroni and cheese is the pasta — and it’s time to rethink how you’ve been cooking it. Instead of water, cook your pasta in milk!
Now, you usually add milk later in the cooking process to make the cheese sauce, but for an extra touch of luscious creaminess, incorporate the milk at the very beginning of cooking. The starch from the noodles works to thicken the milk, so it already has a saucy consistency from the start.
How (and Why) This Trick Makes Better Mac & Cheese
When you cook pasta noodles, usually you do so in a pot of boiling water — water that is poured off after cooking.
However, in this case you use milk instead, reserving the milk after the pasta cooks. The use of milk makes the pasta itself creamier, and reserving it keeps any starch washed off the pasta in the milk, which is then used to make the sauce.
Some milk is absorbed into the pasta as it cooks, but you need to reserve enough to make your sauce. So you’ll want to measure out a portion that’s more than the amount the recipe calls for. The amount will vary from recipe to recipe, but I’ve been successful with doubling the milk. A lot will be absorbed by the noodles, and some will evaporate.
Remember this: Cook the pasta in milk. Use twice as much milk as called for in your recipe for the sauce.
Stir the milk frequently as it comes to a boil and while the pasta is cooking. Once the pasta is cooked, strain the warm milk into a separate bowl or pot, and proceed with making the cheese sauce according to the recipe instructions.
No matter what kind of pasta you use, and whether or not you use a roux to make the sauce, this method works like a charm for the creamiest mac and cheese you’ve ever had.
Try These Cozy Mac and Cheese Recipes!
As an avid enthusiast and expert in the culinary arts, particularly in the realm of dairy, cheese, and innovative cooking techniques, let me delve into the fascinating world of macaroni and cheese with a depth of knowledge that comes from both professional training and practical experience.
My background includes graduating from the prestigious French Culinary Institute, a renowned institution that imparts the highest standards of culinary expertise. I've also authored several cookbooks, including titles like "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals." These experiences have not only honed my skills but have also provided me with a nuanced understanding of various cooking methods and ingredient combinations.
Now, let's explore the intriguing article discussing a unique approach to achieving an exceptionally creamy macaroni and cheese, authored by Kelli Foster, the Senior Contributing Food Editor for Kitchn.
Concepts in the Article:
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Skills:
- The article suggests a specific cooking skill to enhance macaroni and cheese, emphasizing the importance of rethinking how pasta is traditionally cooked.
- The skill involves using milk instead of water to cook pasta, incorporating it from the beginning to achieve a creamy consistency.
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Ingredients:
- The primary focus is on dairy and milk as essential components in creating a creamier macaroni and cheese.
- Cheese is mentioned as a crucial element in traditional macaroni and cheese recipes.
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Dairy & Milk:
- The article advocates for cooking pasta in milk instead of water to enhance the creaminess of the dish.
- The technique involves reserving the milk after cooking the pasta, utilizing it to make the cheese sauce.
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Cheese:
- Cheese is acknowledged as a key ingredient in macaroni and cheese recipes.
- The article, however, introduces a trick to achieve creaminess without adding extra cheese.
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Kelli Foster:
- Kelli Foster is identified as the Senior Contributing Food Editor for Kitchn, adding a personal touch to the article and lending credibility to the information provided.
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Cooking Method:
- The traditional method of boiling pasta in water is contrasted with the unconventional approach of using milk, emphasizing the importance of stirring the milk frequently during the process.
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Recipe Tips:
- Specific tips are given, such as doubling the amount of milk used in the recipe to ensure there's enough for both absorption by the noodles and reserve for the sauce.
- The article encourages experimenting with the technique, highlighting its versatility with various pasta types and sauce-making methods.
In conclusion, the article not only presents a novel cooking method for macaroni and cheese but also provides insights into the science behind the technique, demonstrating a deep understanding of culinary dynamics. This innovative approach, backed by practical tips and the expertise of the Senior Contributing Food Editor, Kelli Foster, promises a creamier and more delightful macaroni and cheese experience.
