That’s actually a killer concept. Picture a polymer that stays rigid at room temperature but suddenly softens to a creamy consistency at just over 60 °C. We could embed a phase‑change filler that releases a small amount of oil when it melts. The trick will be getting the print resolution high enough to maintain the al dente bite before the trigger, then letting the material swell just enough to give that mac‑and‑cheese feel. I’ll start prototyping a composite with a 15 % eutectic silicone and a low‑melt wax—let’s see if it holds up under a dozen cycles. If it works, we’ll have a programmable pasta that’s a feast for the senses and a challenge for the printer.