11111000000B: No peppers? No salt? No spices? It looks delicious but I assume it tastes a little bland.
lotzi11: I wish these post would have the quantity amount for each ingredient
GWHITJR3: I thought you shouldn’t boil in milk?
Nokozan: I use this [method](https://m.youtube.com/watch?v=yWaYdGQqxQU)
ScottishTorment: ITT: People who don’t know what ‘simple’ means.
MightyDillah: I don’t think you should eat pasta without draining it after boiling. It just adds a chalky/starchy taste overall.
That’s why even a half a cup of pasta water can thicken your sauce. There is a reason why you drain it.
TheLadyEve: Is it really that hard to make a roux and use a second pot to boil the pasta? I know you don’t *have* to do it that way, but it just comes out better that way–and it’s just one extra pot that doesn’t even require much washing up. A little white wine or lemon, a little nutmeg and good pepper, bam you’re done.
Guano176: Simple: Check.
Not worth the saved time: check.
Anon_Jones: HOW MUCH MILK?!
mindspread: I had an ex that made mac and cheese this way. It’s fucking disgusting.
i_deserve_less: You can tell how grainy it comes out with the forkfull at the end. Please skip this if you want a good Mac and cheese
EnazAF: The box is faster
robhaswell: This is simple and easy, I get it. But also it’s fucking gross. You can make a roux in the time it takes to boil your pasta, just do it properly.
gitykinz: Stop cooking pasta in milk
nameless1der: Use cream cheese also to make it creamier and parmesan to add flavor instead of just straight cheddar cheese. Then add pepper, salt, garlic powder, n a little cayenne.
busterwilde: This looks simple all right, but it’s probably bland (no salt? Pepper? Paprika? Anything?) and unpleasantly starchy (since it was thickened with pasta starch instead of a roux).
bikesboozeandbacon: Damn throw in some seasonings too at least
Anwesha_Reads_It: Oh come on, give Tasty some credit for this recipe and GIF please…
ButtholeSurfur: The is very similar to the serious eats 3 ingredient Mac and cheese. I only make Mac this way now. So easy.
TheBlindMonk: Just boil it separately. Its not that hard.
DSV686: I am trying not to eat any more dairy, but fuck me I want mac and cheese now. Maybe I’ll by some super old cheddar and try making it with nut milk and see if that turns out ok.
Jshish8: why would I ever be told to boil my macaroni in water and not milk? WTF is wrong with people. I wasted all that time draining it and losing half my noodles in the sink.
Th3MadCreator: Y’all making my fuckin mouth water.
gdmtrash: this looks so bland and then shouldn’t you also drain it so it’s not all starchy? imma just stick to the boxes it’s faster, cheaper, and probably less healthy but 🤷🏽♂️
YouBoreMeToDeath: LPT: Shred your own cheeses. Pre-shredded cheese will coagulate and be clumpy.
GreyTicko: OH good, i’m not the only one that makes their food on the floor.
Ezl: This seems like it would come out unpleasantly gooey. I boil the pasta separately and then make a roux and then a mornay with a variety of cheeses and then add the pasta. The sauce ends up rich and thick but creamy. It feels like, if I made this, it would seem like “short cut” Mac and cheese to me at the end.
GeeBeeH: I’ve never had better mac and cheese than Kraft. That includes homemade and restaurant mac and cheese. It’s always bland.
Bobthecow775: I like this recipe more:
maffew12: Thought this was a recipe for elbow pasta at first.. like it used elbows.
alternateldog: Add bacon, bread crumbs, parmesan, penne pasta and cook in the oven. Plus spices.
YaaDig: For some reason I read it as Ebola pasta
nathalgicnarwal: I too enjoy scalded, starchy, unseasoned milk product.
webtramp: Cardiologists Lobby approves this recipe.
darksecrets45: Does anybody know how to avoid having the Mac and cheese have a grainy texture
The_Raby: Holy barf this is an abomination
type556R: Dear Americans.
SarcasmSlide: Well this was worth the bandwidth.
PotatoRaider: Proper Mac and cheese is obviously better,. But no matter what, **never use prepackaged grated cheese!** Grate it yourself, prepackaged is coated in something (potato starch I think, stops clumping) that will make the Mac and cheese bitty.
gagnonca: “simple” almost always meets “gross” when it comes to cooking
soomuchcoffee: For some reason I am skeptical of this cooking method. I love mac and cheese. I boil my pasta and add it to a roux-based cheese sauce. THE WAY GOD INTENDED.
But I should really try the boil it in milk method.
annie-etc: This is white people mac n cheese. My bro and sister in law make everything this way. Pretty sure all of their recipes are 3 ingredients. Needless to say I eat before I go to their home for events (FYI I am a white girl – just not THIS white)
9yearoldwithbeans: that’s what good p*ssy sounds like