Yes, you can use water instead of milk to make macaroni and cheese, but the result will be different from the traditional creamy version made with milk. When you use water, the macaroni and cheese will be less creamy and rich, but it will still be edible and cook properly. Here's how you can do it:
Ingredients:
- 8 ounces (about 2 1/2 cups) elbow macaroni or any pasta of your choice
- 2 cups water
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups shredded cheese (Cheddar, Gouda, or any cheese of your choice)
- Salt and pepper to taste
Instructions:
In a large pot, bring the water to a boil. Add a pinch of salt to the water to season the pasta.
Add the macaroni to the boiling water and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Cooking times may vary, but it's usually around 7-9 minutes.
Once the pasta is cooked, drain the water and set aside the macaroni.
In the same pot, melt the butter over medium heat.
Stir in the flour and cook for a minute or two to form a roux. This will thicken the sauce.
Gradually whisk in the 2 cups of water, stirring constantly to avoid lumps.
Cook the mixture until it thickens and becomes smooth, similar to the consistency of a sauce.
Reduce the heat to low and gradually stir in the shredded cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
Season the cheese sauce with salt and pepper to taste.
Add the cooked macaroni back into the pot with the cheese sauce. Stir everything together until the macaroni is evenly coated with the sauce.
Serve your water-based macaroni and cheese hot, and enjoy!
While this version of macaroni and cheese won't be as creamy as the traditional milk-based one, it can be a suitable alternative for those who are lactose intolerant or have dietary restrictions. You can also experiment by adding other ingredients like vegetables, herbs, or spices to enhance the flavor.