Macaroni and Cheese Cooked in Milk

Okay, so I’m kind of a macaroni and cheese connoisseur, something I alluded to in my last post.  Macaroni and cheese with a huge side of vegetables comprised a huge and embarrassing percentage of my single dinners.  Gavin thinks we eat it way too much, and I think we’ve had it about four times since we got married three months ago.  (That said, he accompanied almost all meals with the super-great side dish of “chips and cheese” aka tortilla chips with shredded cheese on top, sometimes melted.)

Anyway, I am always up for new and easier ways to make macaroni and cheese, so I tried this one from Heavenly Homemakers.  The basic premise is that you cook the noodles in the milk, which pre-makes a creamy sauce without fuss.  I really wanted to like it.  We always have milk and noodles and cheese!  My current favorite (also super-fast and low-dish-creating) way requires cream, which we definitely are more likely to run out of.

Buttttt, we did not like it.  Granted, I had a hard time keeping my milk at a simmer on my apartment gas stove (it really wanted to be much hotter!) but I had to add a ton more milk and when it was done, it was much more…solid than macaroni and cheese should be.  So I consider this one a fail and am going to keep making macaroni and cheese the way I do now.

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