Magic Mac'N'Cheese

1. 1

   Bring a small pot of water to a boil. Salt liberally, allow to boil again, and add your shells.

2. 2

   While the shells cook (5-6 min., or al dente minus 1 minute), mince your garlic and crumble your bacon. If cooking the bacon now, feel free to use rendered bacon fat to replace (or add to) the butter in the next steps.

3. 3

   When the pasta is done, carefully pour most but not all of the water out of the pot. The remaining pasta water should maybe half-cover your pasta.

4. 4

   Lower the heat to medium, and replace the pot of watery pasta. Add the milk, butter, garlic, and a dash of salt to taste. Remember that the pasta water is already salted a bit, so you won't need as much.

5. 5

   Keep at a vigorous simmer until it reduces to what will resemble a thin bechamel (this is the magic--the pasta water, butter, and milk allow you to skip the roux!!).

6. 6

   Stir in cheese and (optional) bacon, and continue to reduce over low until the sauce reaches the desired consistency. If you want to thin it, add a little milk.

7. 7

   Season or top with whatever you like, and inhale your molten cheesy bowl of comfort.

* Per serving · 4 servings · Values may vary.

No additional tips available.