I love macaroni and cheese. I think I could honestly eat it every single day.
So, you can imagine how thrilled I was to discover a much healthier version of the classic that is prepared a little differently. Basically, in this recipe, you cook the pasta in milk instead of water. As you are cooking, some of the milk cooks out and the starch released by the pasta helps thicken the sauce, without using cream or other sources of fat.
