Macaroni and Cheese
4 servings
30 minutes
Macaroni and cheese is a simple yet surprisingly cozy dish with roots in Russian culinary traditions. The hearty combination of tender pasta cooked to perfection and aromatic cheese creates a flavor harmony that delights both adults and children. Melted cheese adds creaminess and softness to the dish, while the addition of butter makes it even richer. This dish is versatile – it can be a main course or an excellent side for meat and vegetables. Perfect for a quick dinner or home comfort, it's easy to prepare, and the variety of cheeses allows for flavor experimentation, turning ordinary macaroni into a gastronomic delight.
1
In a pot of boiling salted water (5-6 L per 1 kg of pasta and 50 g of salt), add the prepared pasta and cook until softened in vigorously boiling water, stirring occasionally with a wooden spoon to prevent sticking to the bottom. The ratio of 5-6 L of water to 1 kg of pasta is necessary because the water cools down after adding the pasta, and while it heats up, the pasta loosens, affecting their appearance and texture. Therefore, the higher the water-to-pasta ratio, the faster the water will boil after adding the pasta, resulting in better quality of the finished dish. Cooking time depends on the type of pasta: pasta takes 20-30 min, vermicelli 10-15 min, noodles 20-25 min.
- Pasta: 320 g
- Salt: to taste
2
Drain the cooked pasta in a sieve, let the water drain, transfer to a dish with melted butter, and mix with a wooden spoon to prevent sticking. When cooked, pasta increases in mass by 2.5–3 times due to water absorption.
- Butter: 50 g
3
Grate cheese or feta. Toss pasta with butter or margarine, and sprinkle grated cheese on top. Grated cheese can be served separately on a plate.
- Cheese: 100 g
- Butter: 50 g