Filed Under: Cheese, Child, Dairy, Dinner, Food, Pasta, Recipes

Extra Creamy Milk-Cooked Mac and Many Cheeses

When you cook pasta in milk, the result is super-creamy tender noodles without adding unnecessary fat to the dish. We love this combination of sharp and creamy cheeses but feel free to substitute your favourite cheese mixture.

April 12th, 2012

By Paula Bowman

Prep Time
20 minutes
Cook Time
25 minutes
  • 4 3/4 cups 2% or 1% milk
  • 2 1/2 cups uncooked elbow macaroni
  • 1 cup grated old cheddar cheese, chilled
  • 1/2 cup grated Monterey Jack cheese, chilled
  • 1/2 cup grated Parmesan cheese, chilled
  • pinch cayenne pepper
  • 1/4 tsp Kosher salt, plus more for seasoning pasta
  • 3 slices white or oatmeal bread, roughly torn into quarters
  • 2 tbsp unsalted butter
  1. In a large deep-sided saucepan set over medium-high heat, warm 4 1/2-cups milk until almost boiling. Stir in pasta and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally. Watch that the milk doesn’t overheat and boil over or scorch the bottom of pan. Cook, stirring frequently, until most of liquid has been absorbed and macaroni is tender, about 12-15 minutes.

  2. Remove from heat, stir in remaining 1/4 cup of milk, add cold cheese mixture, cover and let sit 2 minutes.

  3. Remove lid and gently stir pasta and cheese until melted and mixed thoroughly. Add cayenne, if desired and season to taste with salt and pepper.

  4. Meanwhile, in the small bowl of a food processor, pulse bread, butter, salt and pepper to coarse crumbs; set aside.

  5. Preheat broiler to high. Pour macaroni mixture into a baking dish and sprinkle top with breadcrumbs. Broil until golden brown, about 3-5 minutes.

Extra Creamy Milk-Cooked Mac and Many Cheeses
Photography by Carlo Mendoza

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