I keep seeing pins on Pinterest about boiling macaroni in milk instead of water and then skipping the butter. Normally, I skip the butter anyway, but I thought the whole boiling-pasta-in-milk idea was an interesting concept. So of course I tried it.
I did not use boxed Kraft Mac-and-Cheese like the posts suggest, but instead decided to use some whole wheat veggie elbow pasta. I included broccoli because I LOVE BROCCOLI and used fresh mozzarella because fresh is the best.
Anyway, it worked pretty dang well, considering. The pasta was a little more chewy than normal, but I’m not entirely sure if this was because of the milk-boiling or the brand of pasta I used (haven’t used it before). Other than that, this hearty, unconventional mac-and-cheese was dreamy and creamy and definitely didn’t need butter.
One thing to note is that if you boil the milk on high heat, it will burn and form a coating on the bottom of your pan. It can be washed out with a little scrubbing and it doesn’t alter the taste much, just be aware if you are simply too impatient to wait for the milk to come to a slow boil on low heat. Otherwise, things are fine.
Elbow macaroni (whichever kind suits your fancy. I really love this quinoa pasta and will probably use it next time)
1 head of broccoli
2 cups milk
Cavender’s Greek seasoning (If you’ve never had this, it is absolutely and positively the BEST seasoning in the world. It is great on pasta dishes, veggies, meat [if you eat it; I don’t], ANYTHING! Get some.)
Parmesan to taste (optional)
1. Bring milk to a boil. Use low heat to avoid burning the milk. In the meantime, steam your broccoli (if using frozen, simply warm it in the microwave).
2. When milk reaches a boil, add pasta and stir until ready. Since it’s milk and not water, more attention is required.
3. When pasta is finished cooking, DO NOT STRAIN. There shouldn’t be a whole lot of milk left, and it thickens as it cooks. Add the broccoli, mozzarella, and seasoning to taste. Sprinkle with parmesan to serve.
(Next time I make this, I may try the conventional pasta cooking method of boiling water. If this is how you want to do it, just add milk at the end. For a creamy mozzarella sauce, try heating the milk and melting the cheese in it, then adding to the pasta. Use less milk.)