Cooking noodles in milk pulls the pasta's starch out into the liquid, thus creating a thick sauce. Add shredded cheese to elbow macaroni cooked in milk and you will create macaroni and cheese. Several creamy pasta recipes also call for elbow macaroni cooked in milk. You will need approximately 25 minutes to cook elbow macaroni in milk. This recipe yields 2 cups of cooked elbow macaroni in milk; modify it if you would like to cook more or less noodles.
Pour the milk into the saucepan and place it over medium heat.
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Bring the milk to a simmer. If it starts to boil rapidly, reduce the heat to keep the milk from burning onto the bottom of the saucepan.
Add the elbow macaroni to the saucepan and stir to remove air bubbles from within the noodles.
Cover the saucepan and allow the elbow macaroni to cook in the simmering milk for 15 to 20 minutes or until done. Raise the lid of the saucepan every two to three minutes to stir the milk and noodles.
Remove the saucepan from the heat and use the cooked elbow macaroni immediately.
Things You'll Need
2 cups milk
1 cup elbow macaroni
Drain any unused cooked elbow macaroni and refrigerate it immediately. Consume the elbow macaroni within three days.