Categories: Pasta

Ingredients

• 1 pound orecchiette or other bite-size pasta
• 4 cups whole dairy milk
• 1/2 teaspoon kosher salt, plus more to taste
• 3 tablespoons unsalted butter
• 2 cups (6.5 ounces) grated smoked Gouda cheese
• Fresh thyme leaves, for garnishing

Directions

1. In a large pot, bring the orecchiette and milk to a boil over medium-high heat. Season to taste with kosher salt and freshly ground black pepper.

2. Boil, uncovered and stirring often, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 20 to 25 minutes. (Note: The pasta will take longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.)

3. Stir in the butter and Gouda, mixing until they are melted and incorporated. (As you stir, the sauce will become creamier.) Spoon the mac and cheeseinto bowls, garnish with thyme and serve immediately.

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