It's better than the blue box.
, the Roman pasta and cheese dish. 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 a much higher ratio of cheese to pasta and using 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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