Two-Ingredient Pasta: Literally Mac And Cheese
Crafting the perfect mac and cheese has become a true art as of late, incorporating a whole host of ingredients. But what ever happened to the roots of the dish? Even the most simple recipes normally include milk and several types of cheese -- but not this one. One special type of cheese negates the need for milk!
But with the right cheese you can quickly cut the ingredients list to the two items in the dish's name (plus salt, pepper and water for boiling the pasta). What is the right cheese? It is one that melts into a smooth, creamy sauce that won't seize up and turn to concrete. And it is one whose flavor has complexity and interest enough that it needs no help.
Photo by Edward Schneider