A one pot creamy macaroni and cheese recipe with no roux required!
Pour 12 ounces of pasta, milk, water, salt, pepper and butter into a sauce pan. Bring to a low simmer. Do not boil. The mixture should be at a slow bubble.
Allow the mixture to cook for about 10 minutes until the liquid is almost absorbed and the pasta has just a little bite left to it. You don't want it to be over cooked.
Move the pasta off of the heat and stir in the cheese. Season with more salt and pepper to taste. You'll notice from the pictures I love tons of black pepper in my cheese sauce. Add a little more milk 2 tbsp. at a time if you need to thin it out as this mixture will thicken as it sets.
I highly recommend freshly grated cheese for this recipe. Cheeses that are pre-grated have stabilizers in them that will give the sauce a more gritty texture. It's fine to use them, but don't be surprised if your cheese sauce isn't as smooth.
It's also super important to measure the ingredients for this. The reason this method works is that the pasta soaks in the water/milk mixture. You have to have the right ratios to make this happen.
I found rotini to work the best. Should you use other pasta shapes with varied cooking times know that your results may be effected.
Any combo of cheeses you like is fine, but I recommend that one be a good melting cheese like Gouda or Fontina.