Three ingredients and ten minutes are all you need to make this creamy, smooth, and gooey mac and cheese.
Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion.
Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand.recipe, the Roman dish with pasta, pecorino, and black pepper. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using more cheese and cheddar in place of pecorino.
The first key was to reduce the amount of water I was using to the bare minimum: I place the macaroni in a pot and add just enough cold water to cover it, then throw in a little pinch of salt and bring it all to a boil. So long as you stir while it cooks, the pasta cooks up perfectly al dente.
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