No need for béchamel, the trick of making pasta directly in milk allows you, thanks to their starch, to have a sauce-like texture effortlessly.
Ingredients for Quick Cheese Pasta
- 200 g short pasta of your choice (penne, conchile rigate, tortiglioni, etc.)
- 500 ml whole milk
- 115 g grated cheddar
In a small saucepan, place raw pasta in cold milk. Bring to a boil and cook according to the time indicated on the package. Do not boil. When the pasta is al dente, do not drain, just add the grated cheese to the pan and stir. Season to taste.
Also to discover: Candace’s Fresh Pasta Recipe You Can’t Miss