Macaroni and Cheese

Description

Macaroni and cheese

Ingredients

• Pasta (corkscrew) - 10 oz
• Cheese Spread - 5 oz
• Butter - 0 oz
• Salt - to taste

Step by Step guide

Step 1

In a pot of boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt), add the prepared pasta and cook until softened in rapidly boiling water, stirring occasionally with a wooden spoon to prevent sticking to the bottom of the pot. The ratio of 5–6 liters of water per 1 kg of pasta is necessary because the water cools down when the pasta is added, and while it heats back up, the pasta expands; this can negatively affect their appearance and texture once cooked. Therefore, the higher the ratio of water to pasta, the faster the water will return to a boil after adding the pasta, resulting in better quality of the finished dish. The cooking time depends on the type of pasta: macaroni cooks for 20–30 minutes, vermicelli for 10–15 minutes, and noodles for 20–25 minutes.

Step 2

Drain the cooked pasta using a colander, allowing the water to drain off. Transfer the pasta to a bowl with melted butter and toss gently with a wooden spoon to prevent sticking and clumping. When cooked, pasta increases in weight by 2.5 to 3 times due to the absorption of water by the gelatinizing starch.

Step 3

Grate the cheese or feta. Toss the pasta with butter or margarine, and sprinkle grated cheese on top before serving. You can also serve the grated cheese separately on a small plate.

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