Pasta with cheese (or, as we say, pasta with cheese) - a very mouth-watering nutritious dish. Tasty pasta with cheese, as a rule, is loved by both adults and children. Of course, people prone to fattening, and those who cherish their slender figure, should not get carried away with this dish, at least it is better to eat pasta with cheese in the morning and carefully monitor the amount of calories consumed. One average serving can contain up to 450 kcal.
Cook properly
How to cook pasta with cheese correctly? First you need to choose good pasta in the store. Currently, trade enterprises offer us a variety of types of pasta of different grades and quality. How to choose the best? Well, firstly, in appearance, and secondly, the packaging should be written: "the product is made from solid wheat varieties," or "group A". The choice of cheese depends on individual preferences: you can, for example, prepare a very delicious dish - pasta with blue cheese (Roquefort, Camembert, Gorgonzola, Cambocola, Dorblu and others) or even cook macaroni with melted cheese .
Cook pasta
Macaroni (of any kind) should be properly cooked, that is, placed in boiling water and boiled to the state of aldente (you can translate as "on the teeth," ital.). We will explain, if the package says "cook for 5 to 15 minutes", then ideally boil 5-8 minutes, no more. After this, the pasta is thrown back to the colander and, when the water drains, quickly spread out on plates and season. Quality, properly welded pasta does not need washing. Now they can put a small piece of natural butter in them or add some sauce (for example, "Béchamel" or other non-tomato sauce with a relatively neutral taste). It is perfectly harmonious to use sauces based on olive oil. Then, the paste is abundantly sprinkled with grated cheese, mixed and - can be served to the table. A few twigs of fresh greens (basil, rosemary, parsley, coriander) will perfectly complement this wonderful dish, well, of course, bread should not be served to it.
Cheese does not happen much
Recently, the recipe for "pasta four cheeses", a classic of Italian cuisine, is very popular. It will be appreciated by those who do not eat meat of living things, but do not object to the use of various dairy products. In this recipe, it is best to use penne pasta (short pasta in the form of tube-feathers with a diameter of no more than 10 mm and a length of no more than 40 mm with diagonally cut edges), although this is not a matter of principle.
Ingredients:
- 300 g pennerigate (or any other short paste with grooves);
- 50 g of Fontina cheese;
- 50 g of Gorgonzola cheese;
- 50 g of Stracchino cheese (stracchino-white soft alpine cheese);
- 1-2 tablespoons of grated Parmesan cheese;
- a gram of 10-20 natural butter;
- 5-8 tablespoons of milk;
- freshly ground black pepper;
- several leaves of basil.
Preparation
Boil in a saucepan about 3 liters of slightly salted water. We load the penne products into boiling water, lightly stir with a spatula and cook until aldente (read the maximum cooking time on the package and divide this number by 2, for example, 15: 2 = 7.5).
Cooking sauce
While the pasta is brewed, each of the pieces of cheeses used (except for Parmesan) is cut into small cubes.
Picking up a dish
The ready-made paste is discarded in a colander, spread out on plates, abundantly pour the cooked cheese sauce and sprinkle with freshly ground black pepper. Add the grated "Parmesan", mix and decorate with greens. We serve immediately with light light table wine. You can, of course, experiment with domestic cheeses.