Elbow pasta cooked directly in milk, which transforms into a creamy cheese sauce as the starch releases. No roux, no baking, one pot.
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Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Combine pasta, milk, and water in a pot. Bring to a boil over medium-high heat, stirring frequently.
Reduce to medium. Cook 10-12 min, stirring every 2 min, until pasta is tender and liquid has thickened.
Remove from heat. Stir in cheddar, cream cheese, mustard, garlic, salt, pepper. Stir until completely melted and smooth.
Let sit 3 min — it thickens as it cools. Serve.
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