You just probably won’t get that stringy, gooey cheese pull that you would with cheese you’ve grated yourself. You can certainly use the pre-shredded bagged cheese, too. You’ll just need to use something that melts well. I use hand shredded sharp cheddar cheese in this, but you are welcome to use other cheeses here. The reduced milk then makes the perfect liquid to blend with our cheese. And cooking it in milk gives the pasta and sauce a delicious creamy flavor and texture. 10 minutes!īy using the perfect amount of liquid in this method, we eliminate the need to drain the pasta. There’s just something about the dish that says “home.” And while the methods to make it vary widely, I’ve got a super easy way to get a delicious, gooey mac and cheese on the table in about 10 minutes.
For many, Macaroni and Cheese is the ultimate comfort food.
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