ID: 2364a2e8...
A quick, creamy, and incredibly cheesy one-pot mac and cheese perfect for a back-to-school or dorm room meal. This recipe uses a clever egg and pasta water technique instead of a traditional roux for a simple yet rich sauce.
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Boil pasta in a reduced amount of salted water; drain and reserve the starchy water. → Return pasta to the pot on low heat, add milk, seasonings, and whisked eggs, stirring constantly until the sauce thickens. → Turn off the heat and stir in freshly shredded cheddar cheese until completely melted. → Thin the sauce with the reserved pasta water to achieve the perfect creamy consistency. → Serve immediately, garnished with fresh black pepper.
Boil pasta in a reduced amount of salted water; drain and reserve the starchy water. → Return pasta to the pot on low heat, add milk, seasonings, and whisked eggs, stirring constantly until the sauce thickens. → Turn off the heat and stir in freshly shredded cheddar cheese until completely melted. → Thin the sauce with the reserved pasta water to achieve the perfect creamy consistency. → Serve immediately, garnished with fresh black pepper.
正在分析烹飪步驟...
Grating your own cheese from a block is highly recommended. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Cooking the pasta in a smaller amount of water creates a more concentrated, starchy pasta water, which is key to thickening the cheese sauce naturally.
The residual heat from the pasta and pot is enough to melt the cheese. Adding it off the heat prevents the cheese from becoming oily or stringy.
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